Bermúdez-Millán Ángela, Hromi-Fiedler Amber, Damio Grace, Segura-Pérez Sofia, Pérez-Escamilla Rafael
Connecticut NIH EXPORT Center of Excellence for Eliminating Health Disparities among Latinos, Center for Community Nutrition, Hispanic Health Council, Hartford, Connecticut, USA.
Ecol Food Nutr. 2009 Sep-Oct;48(5):383-403. doi: 10.1080/03670240903170517.
Proper nutrition during gestation is important to prevent adverse pregnancy outcomes. Eggs contain many important nutrients necessary for fetal development and human survival. Three focus groups were conducted with Latina women living in Connecticut to identify cultural beliefs toward egg consumption during pregnancy, traditional egg dishes, and methods of preparation. A cross-sectional study was then carried out with a sample of predominately Puerto Rican pregnant Latinas (N = 241) to identify the frequency of consumption of eggs and egg-containing dishes as well as methods of preparation using a tailored food frequency questionnaire modified for this population. Paired sample t-tests were used to examine if there were differences in weekly mean egg intake patterns between the year prior to the pregnancy and during pregnancy based on a Food Frequency Questionnaire. Women were categorized into eggs consumers and non-consumers if they consumed or did not consume eggs during the previous day based on 24-hour recall data. Independent-sample t-test and chi-square cross-tabulation analyses were conducted to examine the association between egg consumption and nutrient intake categories. Results showed that eggs and egg-containing traditional dishes are consumed by Latinas before and during pregnancy. Egg consumers had higher intakes of protein, fat, vitamin K, vitamin E, selenium, beta carotene, lutein and zeaxanthin, cholesterol, total polyunsaturated fatty acids, and docosahexaenoic acid. Eggs contribute significantly to the diet of pregnant Latinas.
孕期适当的营养对于预防不良妊娠结局很重要。鸡蛋含有许多胎儿发育和人类生存所需的重要营养素。对居住在康涅狄格州的拉丁裔女性进行了三个焦点小组访谈，以确定她们对孕期食用鸡蛋的文化观念、传统鸡蛋菜肴以及烹饪方法。随后对以波多黎各裔为主的拉丁裔孕妇样本（N = 241）进行了一项横断面研究，使用针对该人群修改的特制食物频率问卷来确定鸡蛋和含蛋菜肴的食用频率以及烹饪方法。基于食物频率问卷，使用配对样本t检验来检查怀孕前一年和怀孕期间每周平均鸡蛋摄入量模式是否存在差异。根据24小时回忆数据，如果女性在前一天食用或未食用鸡蛋，则将其分为鸡蛋消费者和非消费者。进行独立样本t检验和卡方交叉表分析以检查鸡蛋消费与营养摄入类别之间的关联。结果表明，拉丁裔女性在怀孕前和怀孕期间都会食用鸡蛋和含蛋传统菜肴。鸡蛋消费者摄入的蛋白质、脂肪、维生素K、维生素E、硒、β-胡萝卜素、叶黄素和玉米黄质、胆固醇、总多不饱和脂肪酸和二十二碳六烯酸含量更高。鸡蛋对怀孕的拉丁裔女性的饮食有显著贡献。
