妊娠期膳食因素与妊娠期高血压疾病的相关性分析

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Abstract [Abstract]Objective To explore the relationship between dietary factors and gestational hypertension(HDCP)in pregnant women.Methods A total of 180 patients with HDCP who were treated from January 2016 to January 2018 in our hospital were selected as the observation group.At the same time,180 pregnant women who underwent routine physical examination were selected as the control group.The types and fkquency of various foods intake during pregnancy were investigated by questionnaires.The dietary scores of pregnant women in the two groups were compared.The dietary factors affecting HDCP were analyzed by single factor and multiple Logistic regression.Results The dietary scores of meat,eggs,milk,beans and nuts intake in the observation group were significantly lower than those of the control group,with significant difference(P＜0.01),while the dietary scores of pickles intake in the observation group was significantly higher than that of the control group,with significant difference(P＜0.01).Logistic regression analysis showed that intake of eggs(OR=0.771)and milk (OR=0.808)were the protective factors of HDCP (P＜0.01),while intake of pickles(OR=1.179)was the risk factor of HDCP(P＜0.01).And eggs and milk were protective factors,but pickles were risk factors.Conclusion Intake of eggs and milk can effectively prevent or reduce the incidence of HDCP,while intake of pickles would increase the risk of HDCP.

Key words： Pregnant women Diet factors Hypertensive disorder complicating pregnancy Relationship

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http://dangdaiyiyao.com/EN/ OR http://dangdaiyiyao.com/EN/Y2019/V26/I7/171

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