Author/Authors :
Alamolhoda, Hanieh Midwifery and Reproductive Health Research Center - Department of Midwifery and Reproductive Health - School of Nursing and Midwifery - Shahid Beheshti University of Medical Sciences, Tehran, Iran , Simbar, Masoumeh Department of Midwifery and Reproductive Health - School of Nursing and Midwifery. Reproductive Endocrinology Research Center - Research Institute for Endocrine Sciences - Shahid Beheshti University of Medical Science, Tehran, Iran , Mirmiran, Parvin Nutrition and Endocrine Research Center - Research Institute for Endocrine Sciences - Shahid Beheshti University of Medical Sciences, Tehran, Iran , Mirabi, Parvaneh Infertility and Reproductive Health Research Center - Health Research Institute - Babol University of Medical Sciences, Babol, Iran
Abstract :
Background: Preeclampsia (PE) is a high blood pressure disorder accompanied by proteinuria during pregnancy. It remains unclear
whether dietary trans‑fatty acid (TFA) can influence PE risk. We examined the effect of low TFA dietary intakes during pregnancy on
the risk of PE. Materials and Methods: We conducted a randomized open‑label controlled trial on 800 pregnant women admitted
to public health centers from May 2014 to August 2016. In the intervention group, participants received a diet with TFA <1% and
those in the comparison group, participants had dietary intakes with no change on TFA content. Dietary intakes were assessed by
24‑h recalls at the first prenatal care visit (<8 weeks) and at gestational ages of 13, 25, and 35 weeks. The hazard ratio (95% confidence
interval [CI]) for PE was calculated using the Cox proportional-hazards model. Results: There were statistically significant differences
in intakes of daily TFAs between the groups (P < 0.05). The hazard ratio (95% CI) for the incidence of PE in the intervention group
was 0.56 (0.33–0.93). Conclusion: Low TFA dietary intake during pregnancy reduced the risk of PE.
Keywords :
Diet , preeclampsia , pregnancy , trans‑fatty acid
