Gestational Diabetes Food List: What to Eat for You and Baby

By BiteBrightly 24 September 2026: This post might contain affiliate links.

Gestational diabetes mellitus (GDM) affects approximately 14–20% of pregnancies worldwide — and that number is rising. It develops when the hormones of pregnancy impair the body's ability to use insulin effectively, causing blood glucose to rise above safe levels. The diagnosis brings significant anxiety: concerns about the baby's health, uncertainty about what to eat, and the challenge of managing blood glucose while meeting the nutritional needs of both mother and fetus.

The reassuring reality is that diet is the most powerful tool available for managing GDM. A 2025 network meta-analysis published in Frontiers in Endocrinology — analysing 28 randomised controlled trials with 2,666 participants and evaluating seven distinct dietary interventions — confirmed that targeted dietary approaches significantly improve fasting blood glucose, postprandial blood glucose, insulin resistance, and adverse pregnancy outcomes including macrosomia, caesarean section, and gestational hypertension.

This guide covers what to eat with gestational diabetes — with the specific evidence behind each food category, the most important eating principles for blood glucose control during pregnancy, and the honest guidance on which dietary approaches the research most consistently supports.

Before anything else: Gestational diabetes requires medical management alongside dietary changes. This guide supports the dietary component of your care — it does not replace the guidance of your obstetrician, diabetes midwife, or registered dietitian. Blood glucose targets during pregnancy are specific and individually set; all dietary changes should be discussed with your healthcare team. If you are managing GDM and have not been referred to a dietitian, please ask your healthcare provider for a referral — personalised dietary guidance is a core component of GDM management.

Key Takeaways

• A 2025 network meta-analysis (28 RCTs, 2,666 participants) evaluating seven dietary interventions found that the low-glycaemic index (low-GI) diet and the DASH diet were among the most effective for reducing fasting blood glucose, postprandial blood glucose, and adverse pregnancy outcomes including macrosomia in women with GDM

• A narrative review assessing 14 studies found the DASH diet was associated with significant benefits in reducing HbA1c levels, improving lipid profiles, and decreasing rates of caesarean sections and macrosomia — while the Mediterranean diet was associated with reduced GDM incidence and improved metabolic health

• A 2024 systematic review for the 2025 US Dietary Guidelines Advisory Committee found that dietary patterns characterised by higher intakes of vegetables, fruits, legumes, nuts and seeds, whole grains, fish and seafood, and unsaturated fats — and lower intakes of red and processed meat, added sugars, and saturated fats — were associated with reduced GDM risk

• Food sequencing — eating vegetables and protein before carbohydrates at each meal — reduces postprandial glucose spikes by slowing gastric emptying and blunting the glucose rise from carbohydrates; a 2024 Frontiers in Nutrition clinical trial confirmed structured food sequencing improves glycaemic markers in GDM

• Carbohydrates are not eliminated in GDM dietary management — they are managed; the goal is choosing low-GI carbohydrates, distributing them evenly across meals and snacks, and pairing them with protein, fat, and fibre to blunt the glucose response

• All women with GDM in the UK are eligible for referral to a diabetes specialist dietitian; personalised dietary guidance tailored to individual glucose responses, cultural food preferences, and pregnancy nutritional requirements is the most evidence-supported approach

Understanding GDM — Why Food Choices Matter at the Glucose Level

Gestational diabetes develops when pregnancy hormones — particularly human placental lactogen (hPL), oestrogen, and progesterone — cause insulin resistance in the mother's tissues. The pancreas compensates by producing more insulin, but in women with GDM, this compensation is insufficient and blood glucose rises above safe levels.

Why this matters for the baby: When maternal blood glucose is consistently elevated, the baby's pancreas responds by producing extra insulin to manage the excess glucose it receives through the placenta. This drives excessive fetal growth (macrosomia — babies weighing over 4kg), increases the risk of shoulder dystocia during delivery, causes hypoglycaemia in the newborn after birth (when the baby's insulin is still high but maternal glucose is no longer the source), and increases the baby's long-term risk of obesity and type 2 diabetes.

Why diet is the first-line intervention: The primary goal of GDM dietary management is to keep postprandial blood glucose below the targets set by your healthcare team (typically below 7.8 mmol/L one hour after meals in the UK, or below 6.7 mmol/L two hours after meals) while maintaining adequate nutrition for fetal growth and maternal health. Diet achieves this by managing the rate at which carbohydrates enter the bloodstream — not by eliminating carbohydrates entirely.

The Core GDM Dietary Principles

Before the food list — the five principles that apply to every meal:

1. Distribute carbohydrates evenly across the day Rather than three large carbohydrate-containing meals, spreading carbohydrates across three smaller meals and two to three snacks prevents the glucose spikes that occur when a large carbohydrate load is consumed at once. Most dietitian-designed GDM meal plans include a specific carbohydrate portion per meal (typically 30–45g) and per snack (typically 15–30g), adjusted to individual glucose responses.

2. Always pair carbohydrates with protein, fat, and fibre Eating carbohydrates alone produces the steepest glucose spike. Pairing carbohydrates with protein (slows gastric emptying), fat (further slows gastric emptying and blunts insulin response), and fibre (slows glucose absorption from the gut) significantly reduces the postprandial glucose rise from the same carbohydrate portion.

3. Choose low-GI carbohydrates over high-GI alternatives The glycaemic index ranks foods by how rapidly they raise blood glucose. Low-GI carbohydrates (oats, legumes, sweet potato, basmati rice, sourdough, most fruits) raise blood glucose more slowly than high-GI alternatives (white bread, white rice, most breakfast cereals, sugary drinks). The 2025 network meta-analysis found low-GI dietary interventions most consistently effective for postprandial glucose reduction in GDM.

4. Eat vegetables and protein first — food sequencing A 2024 Frontiers in Nutrition clinical trial confirmed that eating in sequence — vegetables first, then protein, then carbohydrates — reduces postprandial glucose by slowing gastric emptying and blunting the glucose absorption rate from the carbohydrate component of the meal. Even eating the same foods in a different order measurably changes the glucose response.

5. Never skip meals or fast for extended periods Extended fasting can cause blood glucose to drop (hypoglycaemia) and then rebound, making glucose control harder. In GDM, a bedtime snack is often specifically recommended to prevent overnight glucose drops and to moderate fasting blood glucose measured the following morning.

What to Eat — The GDM Food List

Green Light Foods — Eat Freely

These foods have minimal impact on blood glucose and can be eaten generously at every meal:

Non-starchy vegetables: Broccoli, cauliflower, courgette, cucumber, spinach, kale, lettuce, rocket, tomatoes, peppers, celery, green beans, asparagus, mushrooms, aubergine, onion, garlic. These should form the base of every meal — filling half the plate with non-starchy vegetables reduces the glucose impact of the meal overall by diluting the carbohydrate proportion and providing fibre that slows glucose absorption.

Protein sources: Eggs, chicken, turkey, fish and seafood, lean beef and lamb, plain Greek yogurt, cottage cheese, tofu, tempeh, legumes. Protein does not raise blood glucose and is critical for fetal growth and maternal satiety. Including a meaningful protein portion at every meal and snack stabilises glucose throughout the day.

Healthy fats: Avocado, extra virgin olive oil, nuts and seeds, oily fish. Healthy fats slow gastric emptying, blunt the insulin response, and provide fat-soluble vitamins. They do not directly raise blood glucose.

Herbs, spices, and flavourings: Fresh herbs, spices, lemon juice, vinegar (apple cider vinegar specifically has some evidence for reducing postprandial glucose), mustard. These add flavour without glucose impact.

Eat in Controlled Portions — Low-GI Carbohydrates

These foods affect blood glucose but do so gradually — and are essential for meeting pregnancy nutritional requirements and preventing ketosis. The key is portion control and pairing with protein and fat:

Legumes (lowest GI carbohydrates available): Lentils, chickpeas, black beans, cannellini beans, kidney beans. Glycaemic index of 20–40 — the lowest of any common carbohydrate food. Also provide plant protein and soluble fibre that independently support glucose control. Lentils in particular have exceptionally low GI and are among the most blood-glucose-friendly carbohydrates available.

Oats: Rolled oats and steel-cut oats have a GI of approximately 55 — significantly lower than most breakfast cereals. Beta-glucan in oats specifically slows glucose absorption and has evidence for improving glycaemic control. Steel-cut oats have a lower GI than rolled oats (which are lower than instant oats). Always prepare with protein (eggs, nuts, Greek yogurt) to blunt the glucose response further.

Sweet potato: GI of approximately 50–55 when boiled (lower than baked, which dehydrates the sugars and raises GI). Provides beta-carotene, potassium, and fibre alongside its carbohydrate. More blood-glucose-friendly than white potato (GI 70–85).

Basmati and long-grain rice: Lower GI than short-grain white rice or jasmine rice. Cooling cooked rice before eating further lowers GI by increasing resistant starch content. Portion control is important — typically ½ cup cooked per serving for GDM management.

Sourdough bread: The fermentation process in genuine sourdough (made with a live starter, not added vinegar) lowers the GI compared to regular white or wholemeal bread — fermentation produces organic acids that slow starch digestion. Choose genuine sourdough over sourdough-flavoured bread; check the ingredient list.

Wholegrain bread and pasta: Higher fibre and lower GI than refined white alternatives. Wholegrain pasta cooked al dente has a lower GI than overcooked pasta (overcooking gelatinises starch, raising GI). Portion control applies — typically 60–75g cooked pasta per meal.

Dairy: Milk, yogurt, and cheese provide calcium, iodine, and protein alongside a modest carbohydrate load from lactose (GI approximately 30). Plain Greek yogurt is the best GDM dairy choice — high protein, lower carbohydrate than standard yogurt, and does not contain added sugar.

Most fruits: Berries (GI 25–40), apple (GI 36), pear (GI 38), citrus (GI 40–45) — low-GI and provide vitamin C, folate, and antioxidants important during pregnancy. Whole fruit is always preferable to fruit juice (which removes the fibre that moderates glucose absorption and concentrates the sugar). Portion matters — typically one medium piece of fruit or a cup of berries per serving.

Eat in Small Amounts or Avoid — High-GI Foods

These foods cause rapid blood glucose rises and should be minimised or avoided during GDM management:

Refined carbohydrates: White bread, white rice, regular pasta, most breakfast cereals, crackers, pretzels, bagels. Rapidly digested and absorbed — high GI, high glucose response.

Sugary foods and drinks: Fruit juice, smoothies, regular soft drinks, sweets, chocolate, biscuits, cake, jam, honey, table sugar. Cause rapid glucose spikes — the most significant dietary GDM hazard.

White potato: High GI (70–85), particularly when mashed or baked. Can be replaced with sweet potato or eaten in very small portions alongside abundant protein and fat.

Processed breakfast cereals: Most commercial cereals — including those marketed as healthy — have high GI due to processing and added sugar. Steel-cut oats or eggs are better GDM breakfast choices.

Tropical fruits in large portions: Mango, pineapple, watermelon, and banana (particularly very ripe) have higher GI than berries and citrus. Small portions with protein are more manageable; large portions alone can spike glucose.

Food 1: Eggs — Complete Protein With Zero Glucose Impact

GDM benefit: Zero glycaemic impact + complete protein for satiety + choline for fetal brain development

Eggs provide complete protein with all nine essential amino acids, have zero glycaemic index, and provide choline — a nutrient critical for fetal brain and nervous system development that is commonly insufficient in pregnancy. As a breakfast food, eggs are transformative for GDM management: replacing a high-GI cereal breakfast with two eggs reduces the postprandial glucose spike dramatically while providing more satiety and superior nutritional density.

Eggs also stabilise blood glucose throughout the morning by slowing gastric emptying and providing sustained protein-based energy — reducing the mid-morning glucose crash that follows a carbohydrate-only breakfast.

Best GDM egg formats: Scrambled, poached, or hard-boiled alongside non-starchy vegetables — adding volume and fibre without adding carbohydrates. Egg muffins (baked with vegetables) batch-prepare for a week of blood-glucose-friendly breakfasts.

Food 2: Legumes — Lowest GI Carbohydrate Available

GDM benefit: GI of 20–40 — lowest available carbohydrate; plant protein reduces insulin resistance; soluble fibre slows glucose absorption

Legumes are the single most blood-glucose-friendly carbohydrate source available and should be the primary carbohydrate at any meal where glucose control is prioritised. Their very low GI is the result of a combination of resistant starch, soluble fibre, and plant protein — all of which slow starch digestion and glucose absorption simultaneously.

The 2025 network meta-analysis and the USDA systematic review both specifically highlight legume consumption as associated with reduced GDM risk and improved glycaemic outcomes. The plant protein in legumes also improves insulin sensitivity — legumes are simultaneously a carbohydrate and a protein source, making them uniquely useful for GDM management.

Best GDM legume formats: Lentil soup (the most fibre-dense and protein-dense single option), chickpea curry, black bean salad, hummus with vegetables, cannellini beans in stew. Lentils specifically have among the lowest GI of any commonly eaten food (GI approximately 20–30 for red lentils).

Food 3: Non-Starchy Vegetables — Fill Half the Plate

GDM benefit: Fibre slows glucose absorption from the rest of the meal; nutrients support fetal development; volume without carbohydrate load

Non-starchy vegetables have negligible glycaemic impact — most have a GI below 15 — and provide the fibre, vitamins, minerals, and antioxidants that are essential during pregnancy. The clinical recommendation to fill half the plate with non-starchy vegetables before adding carbohydrates is the most practical single GDM plate-building principle: it physically reduces the carbohydrate proportion of the meal while the vegetables' fibre content further slows glucose absorption from whatever carbohydrates are included.

Particularly valuable GDM vegetables:

• Broccoli: Fibre + sulforaphane (anti-inflammatory) + vitamin C + calcium + folate

• Spinach and dark leafy greens: Magnesium (supports insulin sensitivity), folate (critical in pregnancy), iron

• Red and yellow peppers: Highest vitamin C of any common vegetable — supports iron absorption from plant foods alongside providing fibre

• Garlic and onion: Allicin and quercetin with emerging evidence for improving insulin sensitivity

Food 4: Oily Fish — Omega-3 for Fetal Development and Insulin Sensitivity

GDM benefit: DHA omega-3 is critical for fetal brain development; EPA reduces systemic inflammation that worsens insulin resistance

Oily fish is specifically recommended during pregnancy — ACOG advises two to three servings per week — both for the DHA omega-3 essential for fetal brain and nervous system development, and because omega-3's anti-inflammatory properties reduce the systemic inflammation that contributes to insulin resistance. The inflammation that characterises GDM is both a consequence and a driver of insulin resistance — omega-3 from oily fish addresses this directly.

The 2024 USDA systematic review specifically highlighted fish and seafood as part of the dietary pattern associated with reduced GDM risk.

Best GDM fish choices: Wild salmon, sardines, mackerel, and trout — all low mercury, high omega-3, and confirmed safe for pregnancy. Avoid high-mercury fish: bigeye tuna, king mackerel, shark, swordfish, marlin, and tilefish. Tinned light tuna is safe; tinned albacore tuna should be limited to one serving per week.

How to include: Salmon with roasted non-starchy vegetables, sardines on a small portion of sourdough with salad, mackerel with lentils. Always eat alongside fibre and non-starchy vegetables to moderate any glucose impact of accompanying carbohydrates.

Food 5: Nuts and Seeds — Fat and Protein for Glucose Stability

GDM benefit: No glycaemic impact; protein and fat combination slows glucose from subsequent carbohydrates; magnesium supports insulin sensitivity

Nuts and seeds have minimal glycaemic impact and provide a combination of healthy fat, plant protein, fibre, and magnesium — a mineral directly involved in insulin function. Magnesium deficiency is associated with worsened insulin resistance, and many women with GDM have suboptimal magnesium status. Pumpkin seeds and almonds are among the highest magnesium food sources available.

Nuts before or during a carbohydrate-containing meal blunt the subsequent glucose spike — the fat and protein in nuts slows gastric emptying, reducing the rate at which carbohydrates from the rest of the meal reach the bloodstream.

Best GDM nuts and seeds:

• Almonds: magnesium + protein + healthy fat + low carbohydrate

• Walnuts: ALA omega-3 + polyphenols + protein

• Pumpkin seeds: highest magnesium per gram of any seed + zinc for immune function

• Chia seeds: ALA omega-3 + soluble fibre that gels in the stomach and slows gastric emptying dramatically

As snacks: A small handful of nuts with a piece of low-GI fruit is one of the most blood-glucose-stable snack combinations available for GDM — the fat and protein from the nuts blunts the glucose response from the fruit.

Food 6: Plain Greek Yogurt — Protein, Calcium, and Low Carbohydrate

GDM benefit: High protein, lower carbohydrate than standard yogurt, provides calcium and iodine critical during pregnancy, probiotics for gut health

Plain Greek yogurt provides approximately 17–20g of protein per 200g serving — more than any other dairy product per volume — alongside calcium (essential for fetal bone development and maternal bone health), iodine (essential for fetal thyroid and brain development), and probiotics for gut health. Its carbohydrate content (approximately 5–8g per 100g for plain full-fat Greek yogurt) is significantly lower than standard yogurt, making it one of the most blood-glucose-friendly dairy choices for GDM.

The protein in Greek yogurt specifically supports GDM management by stabilising blood glucose between meals — protein stimulates a modest insulin response without a glucose spike, maintaining glucose stability without the hypoglycaemia-then-rebound pattern that can make glucose control challenging.

GDM Greek yogurt formats: Plain with a small handful of berries and crushed walnuts (the most comprehensive blood-glucose-stable snack); as a base for overnight oats with chia seeds (the protein and fat from the yogurt and chia significantly lower the GI of the oats); as a cooking base replacing cream or sour cream in sauces.

The sweetened yogurt warning: Flavoured and sweetened yogurts — including many "healthy" branded varieties — can contain 15–25g of added sugar per serving. Always choose plain, unsweetened Greek yogurt and add your own low-GI toppings.

Food 7: Berries — Low-GI Fruit for Vitamin C and Antioxidants

GDM benefit: Lowest GI of all common fruits (GI 25–40); vitamin C supports iron absorption; anthocyanins improve insulin sensitivity

Berries are the most blood-glucose-friendly fruit available during GDM management — blueberries (GI 25), strawberries (GI 40), raspberries (GI 32), and blackberries (GI 25) all have very low GI relative to other fruits because their sugars are packaged in a matrix of fibre and polyphenols that dramatically slow absorption. Anthocyanins in berries have emerging evidence for improving insulin sensitivity directly — relevant to the insulin resistance that characterises GDM.

Berries also provide vitamin C (critical for iron absorption from plant foods, particularly important during pregnancy when iron requirements are high) and folate, contributing meaningfully to the nutritional requirements that GDM dietary management must still meet alongside blood glucose control.

GDM berry formats: A cup of mixed berries with plain Greek yogurt and walnuts as a snack; blended into a protein smoothie with Greek yogurt (not fruit juice) as a base; added to overnight oats in controlled portion alongside chia seeds and nuts.

The GDM Meal Plate — Practical Structure for Every Meal

The GDM plate formula: ½ plate non-starchy vegetables → ¼ plate protein → ¼ plate low-GI carbohydrate

This structure — consistently applied at every meal — achieves the three essential GDM dietary goals simultaneously: adequate nutrition for fetal growth (protein), blood glucose stability (limited, low-GI carbohydrate portion), and fibre-driven glucose moderation (non-starchy vegetables).

A practical GDM day:

Breakfast: 2 scrambled eggs + wilted spinach + ½ slice sourdough toast (or 40g rolled oats with chia seeds, Greek yogurt, and a small handful of berries — protein first before the oats)

Mid-morning snack: Small handful of almonds + 1 small apple

Lunch: Large mixed salad with tinned salmon, cucumber, peppers, tomato, avocado, and a small portion of lentils or chickpeas — dressed with EVOO and lemon

Afternoon snack: 150g plain Greek yogurt + small handful of blueberries + crushed walnuts

Dinner: Salmon or chicken + large portion of roasted non-starchy vegetables (broccoli, courgette, pepper) + ½ cup basmati rice or small sweet potato

Bedtime snack: Small portion of nuts + 1–2 oatcakes (prevents overnight glucose drop; supports fasting blood glucose the following morning)

What to Avoid or Limit

Fruit juice and smoothies: Even 100% fruit juice removes the fibre that moderates glucose absorption — the sugar in juice is absorbed almost as rapidly as a sugary drink. A glass of orange juice raises blood glucose far more steeply than eating a whole orange.

White bread and most commercial bread: High GI, rapidly absorbed — replace with genuine sourdough, seeded wholegrain bread, or oat-based options.

Sugary breakfast cereals: Most commercial cereals — including many positioned as healthy — have very high GI. Steel-cut oats or eggs are consistently the best GDM breakfast choices.

Sugary drinks: Regular soft drinks, cordials, energy drinks — cause rapid glucose spikes and provide no nutritional benefit during pregnancy.

Large portions of any carbohydrate at once: Even low-GI carbohydrates raise blood glucose if consumed in large amounts. Portion distribution throughout the day is as important as GI choice.

Frequently Asked Questions

Can I eat carbohydrates with gestational diabetes?

Yes — carbohydrates are essential during pregnancy and are not eliminated in GDM management. The goal is choosing lower-GI carbohydrates, distributing them evenly across the day in controlled portions, and always pairing them with protein, fat, and fibre to blunt the glucose response. Eliminating carbohydrates entirely is not recommended during pregnancy as it can cause ketosis — the breakdown of fat for energy that produces ketones, which may affect fetal brain development. Your diabetes dietitian will set personalised carbohydrate targets based on your glucose readings.

Does gestational diabetes go away after birth?

For most women, blood glucose returns to normal within days of delivery as the pregnancy hormones that caused insulin resistance clear. However, women who have had GDM have an approximately 50% lifetime risk of developing type 2 diabetes — making the dietary patterns established during GDM management genuinely important for long-term health beyond the pregnancy. A 6-week postnatal glucose test is standard to confirm resolution. For more on blood-sugar-friendly foods for long-term health see our Foods That Stabilise Blood Sugar guide at bitebrightly.com.

What is the best breakfast for gestational diabetes?

Eggs are consistently the most blood-glucose-friendly breakfast choice — zero glycaemic impact, complete protein, choline for fetal development. If a carbohydrate is preferred at breakfast, steel-cut oats prepared with protein (a tablespoon of nut butter stirred in, or eaten alongside Greek yogurt) have a significantly lower glucose response than most alternative breakfast carbohydrates. The morning meal is when insulin resistance tends to be highest during pregnancy — making it the meal where low-GI carbohydrate choices matter most. For more healthy breakfast ideas compatible with blood glucose management see our Healthy Breakfast guide at bitebrightly.com.

References and Further Reading

1. Frontiers in Endocrinology (May 2025) — Comparative efficacy of dietary interventions for glycaemic control and pregnancy outcomes in gestational diabetes: a network meta-analysis of randomized controlled trials. 28 RCTs, 2,666 participants. Low-GI and DASH diets most effective for fasting blood glucose, postprandial blood glucose, and adverse pregnancy outcomes.

2. Frontiers in Global Women's Health (February 2025) — Maternal and fetal outcomes in gestational diabetes mellitus: a narrative review of dietary interventions. Mediterranean, DASH, and low-GI diets positively affected short and long-term materno-fetal outcomes.

3. USDA / 2025 Dietary Guidelines Advisory Committee (November 2024) — Dietary Patterns Consumed During Pregnancy and Risk of Gestational Diabetes Mellitus: A Systematic Review. Higher intakes of vegetables, fruits, legumes, whole grains, fish, and unsaturated fats associated with reduced GDM risk.

4. Nutrients (March 2025) — Medical Nutrition Therapy for Women with Gestational Diabetes: Current Practice and Future Perspectives. GDM affects approximately 20% of pregnancies worldwide; effective MNT includes individualised carbohydrate distribution, low-GI food choices, and personalised targets.

5. Frontiers in Nutrition (2024) — Impact of a structured food sequence and mobile health monitoring on gestational diabetes outcomes: a clinical trial. Confirmed that eating vegetables and protein before carbohydrates (food sequencing) improves glycaemic markers in GDM.

About the Author

Judith Tsanga is an Applied Biosciences & Biotechnology graduate with an Advanced Level qualification in Food Science, and the founder of BiteBrightly. Her passion for food as medicine began with her own experience: after making targeted dietary changes, she noticed a meaningful improvement in her eyesight — a personal transformation that inspired her mission to share evidence-based nutrition insights that help others eat well and heal boldly. Content on BiteBrightly is for educational purposes and isn't a substitute for advice from your doctor or dietitian.

Follow Judith on Pinterest for daily health tips, recipes, and wellness inspiration.

Important Notice: Gestational diabetes is a medical condition requiring clinical management. This article is for educational purposes only and is not intended as medical advice. I am not a medical doctor, obstetrician, midwife, or registered dietitian. Blood glucose targets during pregnancy are specific and individually set by your healthcare team — dietary changes should be discussed with and guided by your obstetrician, diabetes midwife, or registered dietitian. If you have been diagnosed with GDM and have not been referred to a specialist dietitian, please request a referral — personalised dietary guidance is a core component of GDM management. If you experience symptoms of hypoglycaemia (dizziness, sweating, confusion, shaking) or are unsure about your blood glucose readings, contact your healthcare provider immediately. These statements have not been evaluated by the FDA.

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