饮食炎症指数与妊娠期间的饮食质量和营养摄入量有关
Mariane Dias Duarte de Carvalho Souza1, Larissa Bueno Ferreira2, Luana Caroline Dos Santos1
1Nutrition Department, Nursing school, Federal University of Minas Gerais, Professor Alfredo Balena Avenue, 190 - Santa Efigênia, Belo Horizonte MG, Brazil.
能量调整的饮食炎症指数 (E-DII) 可以预测孕妇的饮食质量. 通过E-DII测量的促炎饮食与饮食质量差有关,影响营养摄入量.
科学领域:
- 营养科学 营养科学
- 孕产妇健康 孕产妇健康
- 饮食评估 饮食评估
背景情况:
- 能量调整的饮食炎症指数 (E-DII) 评估了饮食的炎症潜力.
- 现有的指数不能完全捕捉怀孕期间的饮食质量.
- 一个假设将促炎症饮食与孕妇营养质量较差联系在一起.
研究的目的:
- 调查E-DII与适应怀孕的饮食质量指数 (DQI-P) 之间的关联.
- 为了检查E-DII和第二和第三个三个月的营养摄入量之间的关系.
- 验证E-DII作为孕妇群体饮食质量的预测指标.
主要方法:
- 在巴西 (2018-2019) 进行的跨截面研究,包括260名健康的产后妇女.
- 数据收集包括社会经济,妊娠,人体测量和食品消费细节.
- 计算E-DII,DQI-P和营养摄入量进行分析.
主要成果:
- 在E-DII和DQI-P之间发现了显著的反相关性 (r = -0.53; P < .001).
- 较高的DQI-P,铁,,,素和维生素E摄入量降低了E-DII得分.
- 增加的蛋白质,和脂肪酸和维生素C摄入量提高了E-DII分数.
结论:
- E-DII有效地预测了孕妇的饮食质量.
- E-DII提供了评估炎症潜力和营养质量的双重好处.
- 研究结果支持使用E-DII来评估母亲的饮食质量及其炎症影响.
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