饮食炎症指数与不良妊娠结果之间的关联
Ummayhany Bharmal1, Misa Hayasaka2, George Saade2
1Department of Obstetrics and Gynecology, Medical College Baroda, Vadodara, Gujarat, India (Bharmal).
在怀孕前的促炎症饮食增加了不良妊娠结果的风险,包括死产,在无胎儿的个体. 怀孕前的饮食干预可以帮助减少这些风险.
科学领域:
- 生殖健康 生殖健康
- 营养科学 营养科学
- 孕产妇和胎儿的医学
背景情况:
- 关于怀孕前的促炎饮食和不良妊娠结果的研究是有限的.
- 饮食炎症潜力与怀孕并发症之间的关系尚不清楚.
研究的目的:
- 调查由饮食炎症指数 (DII) 测量的孕前饮食炎症潜力与无孕个体的不良妊娠结果之间的关联.
主要方法:
- 无性结局研究的二次分析:即将成为母亲 (nuMoM2b) 队列.
- 通过食物频率调查问卷评估饮食习惯,以计算DII分数.
- 分析了复合不良妊娠结果,包括早产,高血压疾病,对于妊娠年龄来说小,和死产.
主要成果:
- 促炎症饮食 (最高DII四分位数) 与复合不良妊娠结果的风险显著增加有关 (aRR1.15,95%CI1.03-1.28).
- 最高的DII四分位数显示出明显增加的死产风险 (aRR 2.68,95% CI 1.01-7.07).
- 叶酸摄入与妊娠不良结果的风险降低有关 (aRR 0.97,95% CI 0.94-0.99).
结论:
- 一种促炎性预孕饮食与复合不良怀孕结果和无孕个体死产的风险增加有关.
- 在孕前期的饮食干预可以减轻妊娠不良后果的风险.
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