According to lead author on the paper, Fionnuala McAuliffe, Professor of Obstetrics and Gynaecology at the UCD School of Medicine and Medical Science, University College Dublin, and the National Maternity Hospital, Dublin.

'Our findings show that women who switch to a low GI diet during pregnancy are 20% less likely to experience excessive weight gain.  This type of excessive weight gain during pregnancy is associated with an increased need for delivery by Caesarean section, a higher likelihood of post pregnancy weight retention, and a higher predisposition to obesity in later life.'

The study involved over 800 mums-to-be who attended the National Maternity Hospital in Dublin over several years.

For the study, 400 of the pregnant women were selected to switch to a low GI diet where they were encouraged to eat wholegrains, brown bread, and brown rice instead of high GI foods like white rice, white bread, and cornflakes. They were not encouraged to reduce their calorie intake. The remaining 400 pregnant women continued with their usual diet throughout their pregnancy.

The study recorded an average weight gain of 13.7kg among women who remained on their usual diet during their pregnancy, against an average weight gain of 12.2kg among women who changed to a low GI diet.

'Overall the 400 women on the low GI diet during their pregnancy reported that the diet was easy to follow and to shop for, and 80% said that they followed the diet all or most of the time,' adds Professor McAuliffe.

The full press release is available from the UCD website at the link below.