Apricots can help regulate blood sugar levels during pregnancy if consumed in moderation, due to their low glycemic index, fiber content, and nutrient density; however, excessive intake—especially of dried apricots—can lead to higher sugar levels.
Effects on Blood Sugar
- Fresh apricots have a low glycemic index and are rich in fiber, which slows sugar absorption and may help maintain stable blood glucose levels in pregnancy—reducing risk for gestational diabetes.
- Apricot fiber supports digestion and regular bowel movements, which is helpful as pregnancy often causes digestive slowdowns and constipation.
- Dried apricots are higher in sugar and calories than fresh ones and should be limited (e.g., 4–6 pieces per day) to avoid spikes in blood sugar, especially for those at risk of gestational diabetes.
Nutritional and Practical Benefits
- Apricots provide vitamins A, C, and E, potassium, and iron, supporting fetal development, immune function, and maternal cardiovascular health.
- Their antioxidant content may reduce inflammation and help overall metabolic health.
- Studies recommend prioritizing whole fruits over juices or sugary forms, and eating fruit skins for maximum fiber and glucose management.
Warnings and Moderation
- Excessive consumption of apricots or total fruit (especially medium/high-GI fruit) in the second trimester may increase the risk of gestational diabetes; moderation and variety are key.
- Avoid apricot seeds and pits, which contain amygdalin and can be toxic.
- Always consult with a healthcare professional about individual dietary concerns or digestive sensitivities during pregnancy.
In summary, moderate consumption of fresh apricots can support stable blood sugar during pregnancy, but large quantities and dried forms should be avoided to prevent glycemic spikes.
