Comparison of Serum Levels of Vitamin D in Nulliparous Women with Severe Preeclampsia with Healthy Pregnant Woman

Abstract

Background and Objectives: Hypertensive disorders are one of the causes of morbidity and mortality, which occur in 5% of pregnancies. One of the causes of preeclampsia, is inappropriate regulation of activator of placental Cyp27B1 enzyme, which is induced by vitamin D deficiency. This study aimed to assess the relationship between the level of vitamin D with risk of preeclampsia in pregnant women. Methods: This case-control study, was performed on 140 pregnant women referred to Alzahra hospital of the Qom University, 70 patients with severe preeclampsia were included in the case group and 70 healthy pregnant women in terms of preeclampsia, were assigned to the control group. Blood samples were assessed in terms of vitamin D using immunoassay method from 2016 to 2017. Data analysis was performed by t test and Chi square test. Results: In this study, according to the results of t test, the mean serum level of vitamin D in preeclampsia group was 13.77±8.53ng/ml and in the control group, was 16.73±6.82ng/ml, which was statistically significant (p<0.05). Conclusion: In the present study, the results showed that mothers with preeclampsia are at risk of vitamin D deficiency; therefore, adequate administration of vitamin D can be effective in the prevention of preeclampsia.

Investigation of the antibiotic residues of broiler meat in northern Iran

“…23 In another research, conducted by Mohammadian et al (2010) in Kurdistan province on 100 industrial poultry carcasses using the Four Plate test method, 72% of the carcasses had antibiotic residues, of which the share of breast muscle and liver were 35%, and 51%, respectively. 24 Tajik et al ( 2004) in the study of industrial poultry carcasses in Mazandaran province, observed that 50% of the carcasses had antibiotic residues by employing the chromatography method. 25 In addition, Lee et al ( 2018) from Korea determined the percentage of antibiotic residues in poultry muscles to be 45%.…”