Esquivel Monica Kazlausky
Department of Human Nutrition, Food and Animal Sciences, College of Tropical Agriculture and Human Resources, University of Hawaii at Manoa, Honolulu, HI, USA.
Am J Lifestyle Med. 2022 Oct 2;17(1):41-45. doi: 10.1177/15598276221129841. eCollection 2023 Jan-Feb.
Elevated blood pressure during pregnancy, pre-eclampsia, is in part a result of inflammatory processes related to pregnancy. Reducing risk for pre-eclampsia is important to improve birth outcomes and reduce morbidity and mortality. Nutritional status and dietary intake of key foods and nutrients can aid in the reduction of pre-eclampsia risk. Excessive gestational weight gain is associated with pre-eclampsia risk, however, fluid retention, may be the driver of this relationship. While diets rich in fruits, vegetables, and dietary fiber can reduce pre-eclampsia risk and adherence to a western diet pattern can increase risk. Other nutrients, which may improve hypertension, such as sodium or salt, have little to no effect on pre-eclampsia risk. Key nutrients impacting pre-eclampsia risk are described in this article.
孕期血压升高即先兆子痫，部分是与妊娠相关的炎症过程导致的结果。降低先兆子痫风险对于改善分娩结局以及降低发病率和死亡率至关重要。关键食物和营养素的营养状况及膳食摄入量有助于降低先兆子痫风险。孕期体重过度增加与先兆子痫风险相关，然而，液体潴留可能是这种关系的驱动因素。虽然富含水果、蔬菜和膳食纤维的饮食可降低先兆子痫风险，而坚持西方饮食模式会增加风险。其他可能改善高血压的营养素，如钠或盐，对先兆子痫风险几乎没有影响。本文描述了影响先兆子痫风险的关键营养素。
