怀孕前和/或怀孕期间的饮食模式和饮食质量以及它们如何影响分娩结果:系统性审查和元分析
Cristal Salatas1, Anja Bronnert1, Robyn Lawrence2
1Liggins Institute, University of Auckland, Auckland, New Zealand.
Advances in nutrition (Bethesda, Md.)
|August 14, 2025
概括
在怀孕期间改善饮食质量,使用推的营养素和健康脂肪,可以显著降低低出生体重的风险. 从头三个月开始的早期干预显示出最有前途的积极妊娠结果.
科学领域:
- 孕产妇的营养和怀孕结果
- 公共卫生和流行病学
- 证据综合和元分析
背景情况:
- 关于产前饮食质量对早产和低出生体重的影响的证据有限.
- 了解饮食模式的作用对于改善母亲和婴儿健康至关重要.
- 现有的研究往往缺乏对关键产前期饮食质量的全面分析.
研究的目的:
- 评估通过怀孕前和怀孕期间的特定饮食模式改善饮食质量对早产和低出生体重的影响.
- 综合来自随机对照试验 (RCT) 的证据,评估改善产前营养的饮食干预措施.
- 为医疗保健提供者提供关于产前饮食指导的基于证据的建议.
主要方法:
- 对3个电子数据库和4个RCT和准RCT的注册表进行系统的文献搜索.
- 包括比较饮食模式以提高饮食质量的研究与通常的饮食或安慰剂.
- 使用随机效应的元分析来综合结果,计算风险比率 (RR) 和95%置信区间 (CI). 研究的质量和证据的确定性使用既有工具进行了评估 (Cochrane偏差风险1,GRADE).
主要成果:
- 改善饮食质量,重点关注推的宏观营养素摄入量或高不和脂肪,显著降低低出生体重风险 (RR 0.53 [0.37,0.77],低确定性).
- 观察到一个潜在的好处是减少早产 (RR 0.79 [0.62,1.02],低确定性).
- 在怀孕第一季度开始并持续4-7个月的干预措施显示出显著的效果,特别是在低风险人群和不同社会经济环境中.
结论:
- 在怀孕早期开始的,强调全食和高品质脂肪的饮食模式,可以有效地减少低出生体重.
- 这些饮食改进为预防早产提供了潜在的好处.
- 医疗保健提供者应将优化产前营养的建议整合到产前早期护理中,以改善母亲和婴儿的结果.
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