孕妇摄入多和妊娠高血压:非线性关联和炎症调解
Hongjuan Liu1, Kanghua Yan1, Ziyu Chen1
1Department of Nutrition and Food Hygiene, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, China.
Molecular nutrition & food research
|March 16, 2026
概括
植物性食品中发现的多化合物的较高母体摄入量与妊娠高血压 (GH) 的风险降低有关. 这种效果部分是由于减少了全身炎症.
科学领域:
- 产科和妇科 产科和妇科
- 营养科学 营养科学
- 心血管健康 心血管健康
背景情况:
- 孕期高血压 (GH) 是一种常见的妊娠并发症,对母亲和后代有显著的长期心血管风险.
- 饮食中的多,以其抗氧化和抗炎作用而闻名,在调节GH风险中的作用尚未得到充分证实.
研究的目的:
- 研究孕妇在怀孕早期摄入多和患妊娠高血压的风险之间的关联.
- 探索系统性炎症在这种关系中的潜在调解作用.
主要方法:
- 一项对Tongji出生队列的2160名参与者的队列研究.
- 通过食物频率问卷评估的饮食摄入量;使用标准化数据库估计的多摄入量.
- 孕期高血压定义为在妊娠20周后血压≥140/90mmHg.
- 统计分析包括多变量后勤回归,受限制的立方线和调解分析.
主要成果:
- 在总和子类特定的多摄入量和GH风险之间观察到非线性反向关联.
- 风险降低在中等至高摄入水平 (例如,总聚醇每天约450毫克) 停滞不前.
- 来自水果的多显示出最强的关联;全身免疫炎症指数部分介导了总多和黄的保护作用.
结论:
- 较高的母体多摄入量,特别是来自水果,与更低的妊娠高血压风险有关.
- 减少系统性炎症部分解释了多对GH的保护作用.
- 研究结果表明,以富含多的食物为重点的饮食策略可能有助于减轻GH风险.
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