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饮食总抗氧化能力是否与分娩期间浸入水中的氧化应激水平有关? 一个病例控制研究研究
Tuğba Küçükkasap Cömert1, Seval Yılmaz Ergani2, Meltem Uğurlu3
1University of Health Sciences, Gülhane Faculty of Health Sciences, Department of Nutrition and Dietetics - Ankara, Turkey.
概括
在分娩期间浸泡在水中可以减少母亲和新生儿的氧化应激. 饮食中较高的抗氧化能力与较低的氧化压力有关,这表明对母亲和婴儿都有好处.
科学领域:
- 产科和妇科 产科和妇科
- 围产儿医学 围产儿医学
- 营养科学 营养科学
背景情况:
- 氧化应激与不良妊娠结果有关.
- 抗氧化能力,无论是以饮食或血清为基础的,在减轻氧化损伤方面起着至关重要的作用.
- 了解可以减少分娩期间氧化应激的干预措施,对于母亲和新生儿的健康至关重要.
研究的目的:
- 评估在分娩的第一个阶段浸泡在水中的影响对母亲和新生儿的氧化应激.
- 探索血清和饮食总抗氧化能力和氧化应激标志物之间的关系.
主要方法:
- 一项涉及妇女在分娩期间接受水浸的比较研究,与传统分娩相比.
- 在孕产妇血清 (产前和产后) 和新生儿带血中测量总氧化应激和总抗氧化剂状态.
- 使用食物频率调查问卷评估饮食总抗氧化能力.
主要成果:
- 浸水组的维生素C和饮食总抗氧化剂容量摄入量显著增加.
- 水浸组的女性在母体血清和新生儿带血中显示出明显较低的总氧化应激水平.
- 在所有样本类型中,在饮食总抗氧化能力和总氧化应激水平之间观察到显著的负相关性.
结论:
- 在分娩的第一阶段浸泡在水中与减少母亲和新生儿的氧化应激有关.
- 饮食总抗氧化剂能力是降低氧化应激水平的重要因素.
- 这些发现表明,沉浸在分娩水中和摄入足够的抗氧化剂有潜在的益处,可以改善周围产生的结果.
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