怀孕期间的饮食炎症指数和先天性心脏缺陷
Jiaomei Yang1, Qianqian Chang1, Qiancheng Du1
1Department of Epidemiology and Health Statistics, School of Public Health, Xi'an Jiaotong University Health Science Center, Xi'an 710061, China.
Nutrients
|May 27, 2023
概括
孕妇在怀孕期间的促炎饮食会增加先天性心脏缺陷 (CHD) 的风险. 避免这样的饮食可能有助于预防新生儿的心脏病.
科学领域:
- 生殖医学和生物学 生殖医学和生物学
- 营养流行病学 营养流行病学
- 公共卫生与流行病学
背景情况:
- 母亲饮食与先天性心脏缺陷 (CHD) 之间的联系需要进一步调查.
- 通过饮食炎症指数 (DII) 量化的饮食炎症可能会影响胎儿的发育.
- 了解饮食对心血管疾病风险的影响对于产前护理和预防策略至关重要.
研究的目的:
- 检查怀孕期间母亲饮食性炎症与后代心脏病风险之间的关联.
- 评估饮食炎症指数 (DII) 对心血管疾病发生的预测值.
- 为产前护理中的饮食干预提供基于证据的建议.
主要方法:
- 一项涉及中国西安市474例CHD病例和948例对照病例的病例控制研究.
- 在怀孕期间收集了母亲的饮食摄入量和生活方式因素.
- 使用后勤回归模型来分析DII得分与CHD风险之间的关系.
主要成果:
- 较高的孕产妇饮食炎症指数 (DII) 评分与胎儿心脏病风险增加有显著关联 (OR = 1.31).
- 与服用抗炎饮食的妇女相比,摄取促炎饮食的妇女患心血管疾病的风险是患儿的两倍多 (aOR = 2.04).
- 母亲的DII显示出对后代CHD的良好预测能力,AUC> 0.7.7.
结论:
- 在怀孕期间具有高炎症潜力的孕产妇饮食模式与先天性心脏缺陷的更高风险有关.
- 建议减少对促炎性食物的摄入量,并采用抗炎性饮食来预防心脏病.
- 饮食修改是减轻先天性心脏缺陷风险的潜在策略.
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