Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
Nutr Metab Cardiovasc Dis. 2019 May;29(5):458-466. doi: 10.1016/j.numecd.2019.01.008. Epub 2019 Jan 29.
A study was conducted to evaluate whether preeclampsia in pregnant women is associated with dietary factors and antioxidant intake (vitamin C, vitamin E, vitamin A, and selenium).
In this case-control study, a group of 79 pregnant Jordanian women (36 preeclamptic pregnant women and 43 healthy pregnant women aged 18-45 years with a gestational age ≥20th week of pregnancy) were recruited from the obstetrics and gynecology clinics at Royal Medical Services, King Hussein Medical Center, Amman, Jordan. Information about socio-demographics, anthropometric measurements, biochemical measurements, nutritional intake, and dietary habits was collected through a structured interview. Three 24-hour dietary records were also made. Data were analyzed using Statistical Package for the Social Sciences (SPSS), and dietary intake was analyzed using ESHA software. Prepregnancy BMI, age, multiple pregnancies, energy intake, beta-carotene, vitamin C, and sodium showed significant difference between preeclamptic pregnant women and healthy pregnant women. The odds ratio (OR) and the corresponding 95% confidence interval (CI) show that a strong association with preeclampsia exists for the intake of fat (OR = 6.40, 95% CI: 1.85-22.17) and saturated fat (OR = 3.35, 95% CI: 1.0-11.54). Inverse associations with preeclampsia were found for fruit intake (OR = 0.16, 95% CI: 0.47-0.55) and olive oil intake (OR = 0.20, 95% CI: 0.05-0.78).
In this case-control study in Jordanian pregnant women, preeclampsia was associated with a high intake of fat, saturated fat, and sodium and a low intake of fruits, fiber, vitamin C, B-carotene, and olive oil.
本研究旨在评估孕妇先兆子痫是否与饮食因素和抗氧化剂摄入（维生素 C、维生素 E、维生素 A 和硒）有关。
在这项病例对照研究中，研究人员招募了一组来自约旦安曼皇家医疗服务、侯赛因国王医学中心妇产科诊所的 79 名孕妇（36 名先兆子痫孕妇和 43 名年龄在 18-45 岁、孕周≥20 周的健康孕妇）。通过结构化访谈收集了社会人口统计学、人体测量学、生化测量、营养摄入和饮食习惯等信息。还进行了三次 24 小时饮食记录。使用社会科学统计软件包（SPSS）分析数据，使用 ESHA 软件分析饮食摄入。先兆子痫孕妇和健康孕妇之间的孕前 BMI、年龄、多胎妊娠、能量摄入、β-胡萝卜素、维生素 C 和钠有显著差异。比值比（OR）及其相应的 95%置信区间（CI）显示，脂肪（OR=6.40，95%CI：1.85-22.17）和饱和脂肪（OR=3.35，95%CI：1.0-11.54）的摄入量与先兆子痫有很强的关联。水果（OR=0.16，95%CI：0.47-0.55）和橄榄油（OR=0.20，95%CI：0.05-0.78）的摄入量与先兆子痫呈负相关。
在这项针对约旦孕妇的病例对照研究中，先兆子痫与高脂肪、饱和脂肪和钠的摄入增加以及水果、纤维、维生素 C、β-胡萝卜素和橄榄油的摄入减少有关。
