Comparing Dietary Patterns during Pregnancy in Women with Preeclampsia and Healthy Women: A Case-Control Study

Background aim: Diet and nutritional deficiencies in women during pregnancy are considered among the significant factors inducing preeclampsia. The present study aimed to compare the major dietary patterns during pregnancy in women with preeclampsia and healthy women. Methods: This unmatched case-control study was carried out on 240 women (90 case and 150 control) referred to the university hospitals in Mashhad, Iran, between 2018 and 2019. The convenience sampling technique was used to select the sample in the case group from hospitalized individuals with a certain diagnosis of preeclampsia, and those in the control group among pregnant women without preeclampsia referred to the midwifery clinics and the maternity wards of the same hospitals to receive prenatal care. The data collection tools included the demographic questionnaire with gynecological/obstetric records, the Clinical Evaluation Form (CEF) to determine preeclampsia symptoms and severity, and the modified Food Frequency Questionnaire (CEF). Results: There was a significant difference between the two groups in terms of fastfood consumption (p=0.038), consumption of vegetables, carbonated soft drinks, table salt (p 0.05) as well as total diet scores (p=0.019). There was no significant difference between the two groups in terms of educational level (p=0.213), occupation (p=0.118), place of residence (p=0.623), level of income (p=0.583), and parity (p=0.249). Conclusion: Lower consumption of vegetables and increased frequency of fast foods, carbonated soft drinks, and table salt were also associated with the incidence of preeclampsia. Therefore, encouraging and promoting healthy eating habits and dietary patterns during pregnancy can effectively prevent the incidence of preeclampsia.