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Amino acids: Missing link in preeclampsia pathogenesis?

Iclal Sena Gezer¹, Hasan Altinsoy², Ayse Gulcin Bastemur²

¹Interdisciplinary Food, Metabolism and Clinical Nutrition Department, Institute of Health Sciences, Ankara University, Ankara, Turkey.

European Journal of Nutrition

|May 14, 2026

Summary

Maternal dietary patterns and serum amino acid (AA) levels are key risk factors for preeclampsia (PE). Specific AA imbalances offer targets for novel dietary interventions in high-risk pregnancies.

Keywords:

AAs Arginine BCAA Diet Preeclampsia Serum

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Published on: November 20, 2015

Area of Science:

Obstetrics and Gynecology
Nutritional Science
Biochemistry

Background:

Preeclampsia (PE) is a significant pregnancy complication.
Identifying modifiable risk factors for PE is crucial for improving maternal and fetal outcomes.
Amino acids (AAs) play vital roles in physiological processes, and their dysregulation may contribute to PE pathogenesis.

Purpose of the Study:

To investigate maternal dietary and serum amino acid (AA) levels as risk factors for preeclampsia (PE).
To identify specific AAs as potential biomarkers for PE.
To explore novel dietary intervention strategies for PE prevention and management.

Main Methods:

Prospective observational study involving 84 pregnant women (27 with PE, 57 controls).
Quantification of maternal serum AA profiles using liquid chromatography-mass spectrometry (LC-MS).
Assessment of dietary AA intake via three-day dietary recalls and the Multiple Source Method (MSM).
Evaluation of AA as risk factors using Receiver Operating Characteristic (ROC) curve analysis and pathway analysis.

Main Results:

Altered dietary AA patterns in PE included low intake of arginine, alanine, glycine, glutamic acid, histidine, proline, serine, threonine, and tryptophan, with high intake of total branched-chain amino acids (BCAAs) and leucine.
Dietary protein intake was lower in PE, but animal protein intake was higher.
Serum levels of glutamine, asparagine, phenylalanine, 3-methylhistidine, cysteine, threonine, valine, BCAAs, essential AAs (EAAs), and aromatic AAs were potential risk factors for PE.
Dietary AA patterns and serum AA changes are independent risk factors for PE, contributing to a comprehensive etiological model.

Conclusions:

Dietary imbalances in specific amino acids (AAs) are modifiable risk factors for preeclampsia (PE).
Altered serum AA profiles are also associated with PE.
These findings highlight opportunities for targeted nutritional interventions in high-risk pregnancies.