Major dietary patterns in relation to preeclampsia among Iranian pregnant women: a case–control study

Abbasi, Reza; Bakhshimoghaddam, Farnush; Alizadeh, Mohammad

doi:10.1080/14767058.2019.1686474

Cited by 14 publications

(21 citation statements)

References 24 publications

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“…Research suggests that diets characterised by higher intakes of fruits and/or vegetables reduce the risk of pre-eclampsia 45–53. For example, a Norwegian observational study assessed the diet of 23 000 mothers and found that a diet characterised by higher vegetables, plant foods and vegetable oils was associated with a reduced risk of pre-eclampsia (OR 0.72, 95% CI 0.62 to 0.85) 47.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…Research has demonstrated that women with greater adherence to a western diet are at increased risk of pre-eclampsia 51 52 57. In an Iranian case–control study of 510 pregnant women, a diet characterised by a high intake of red meat, processed meat, fried potatoes and pickles increased the risk of pre-eclampsia nearly sixfold (OR 5.99, 95% CI 3.41 to 10.53) 52. A prospective cohort study in over 55 000 Danish women defined the western diet as characterised by high consumption of potatoes, meat, margarine and white bread; the OR for pre-eclampsia for women adhering to this diet was 1.40 (95% CI 1.11 to 1.76) 57.…”

Section: Resultsmentioning

confidence: 99%

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Dietary factors that affect the risk of pre-eclampsia

Perry

Stephanou

Rayman

2022

BMJNPH

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Pre-eclampsia affects 3%–5% of pregnant women worldwide and is associated with a range of adverse maternal and fetal outcomes, including maternal and/or fetal death. It particularly affects those with chronic hypertension, pregestational diabetes mellitus or a family history of pre-eclampsia. Other than early delivery of the fetus, there is no cure for pre-eclampsia. Since diet or dietary supplements may affect the risk, we have carried out an up-to-date, narrative literature review to assess the relationship between nutrition and pre-eclampsia. Several nutrients and dietary factors previously believed to be implicated in the risk of pre-eclampsia have now been shown to have no effect on risk; these include vitamins C and E, magnesium, salt, ω-3 long-chain polyunsaturated fatty acids (fish oils) and zinc. Body mass index is proportionally correlated with pre-eclampsia risk, therefore women should aim for a healthy pre-pregnancy body weight and avoid excessive gestational and interpregnancy weight gain. The association between the risk and progression of the pathophysiology of pre-eclampsia may explain the apparent benefit of dietary modifications resulting from increased consumption of fruits and vegetables (≥400 g/day), plant-based foods and vegetable oils and a limited intake of foods high in fat, sugar and salt. Consuming a high-fibre diet (25–30 g/day) may attenuate dyslipidaemia and reduce blood pressure and inflammation. Other key nutrients that may mitigate the risk include increased calcium intake, a daily multivitamin/mineral supplement and an adequate vitamin D status. For those with a low selenium intake (such as those living in Europe), fish/seafood intake could be increased to improve selenium intake or selenium could be supplemented in the recommended multivitamin/mineral supplement. Milk-based probiotics have also been found to be beneficial in pregnant women at risk. Our recommendations are summarised in a table of guidance for women at particular risk of developing pre-eclampsia.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Dietary factors that affect the risk of pre-eclampsia

Perry

Stephanou

Rayman

2022

BMJNPH

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“…After the removal of duplicates, 4.918 article titles and abstracts were screened. Of these, 151 full-text articles were further assessed for eligibility and, finally, 61 studies [ 4 , 18 , 19 , 20 , 21 , 22 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 , 67 , 68 , 69 , 70 , 71 , 72 , 73 , 74 , 75 , 76 , 77 , 78 , 79 , 80 ,…”

Section: Resultsmentioning

confidence: 99%

Maternal Consumption of Ultra-Processed Foods-Rich Diet and Perinatal Outcomes: A Systematic Review and Meta-Analysis

et al. 2022

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The consumption of ultra-processed food (UPF)-rich diets represents a potential threat to human health. Considering maternal diet adequacy during pregnancy is a major determinant for perinatal health outcomes, this study aimed to systematically review and meta-analyze studies investigating the association between maternal consumption of a UPF-rich diet and perinatal outcomes. Conducted according to the Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) guidelines, five electronic databases and gray literature using Google Scholar and ProQuest Dissertations and Theses Global were searched up to 31 May 2022. No restrictions were applied on language and publication date. Two reviewers independently conducted the study selection and data extraction process. Meta-analysis was conducted according to the random-effects model. In total, 61 studies were included in the systematic review and the overall population comprised 698,803 women from all gestational trimesters. Meta-analysis of cohort studies showed that maternal consumption of UPF-rich diets was associated with an increased risk of gestational diabetes mellitus (odds ratio (OR): 1.48; 95% confidence interval (CI): 1.17, 1.87) and preeclampsia (OR: 1.28; 95% CI: 1.15, 1.42). Neonatal outcomes showed no association. The overall GRADE quality of the evidence for the associations was very low. The findings highlight the need to monitor and reduce UPF consumption, specifically during the gestational period, as a strategy to prevent adverse perinatal outcomes.

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“…[2] Maternal diet influences fetal growth not only by providing calorie and essential nutrients but also by other diet-related characteristics that may influence the outcomes of pregnancy, including dietary-acid load (DAL) . [3] DAL is an indicator of the amount of acid that can be produced in the body by foods . [4] There is growing evidence indicating that DAL can be instrumental in the prevention and treatment of diseases as a new nutritional approach.…”

Section: Introductionmentioning

confidence: 99%

Association between maternal dietary acid load during the early pregnancy and pregnancy-related complications

Hajianfar

Mollaghasemi

Mihan

et al. 2020

International Journal of Food Properties

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Epidemiological studies have suggested that there is an association between dietary acid load (DAL) with complications and outcomes of pregnancy. The current study aimed to explore the impact of DAL on theses parameters through a prospective cohort of Iranian pregnant women. In this prospective cohort study, 812 singleton pregnant women without any medical condition, use of medications, and without following a specific diet were included. Dietary intake of participants was examined using a 117-item semiquantitative food-frequency questionnaire (FFQ). Net endogenous acid production (NEAP) and potential renal acid load (PRAL) parameters were used to explore potential DAL using the suggested formula. Multinomial logistic regression analysis was used and odds ratio (OR) and 95% corresponding confidence interval (CI) were reported. DAL (NEAP and PRAL) was not associated with pregnancy outcomes including birth weight, birth height and birth head circumference (all P values > .05). NEAP was associated with preeclampsia (Model 3: OR = 0.48, 95%CI (0.25, 0.94); P trend = 0.05), systolic blood pressure (SBP) (Model 2: OR = 3.99, 95%CI (1.09, 14.53); P trend = 0.04), diastolic blood pressure (DBP) (Model 3: OR = 2.45, 95%CI (1.05, 5.72); P trend = 0.03), and intra-uterine growth restriction (IUGR) (Model 3: OR = 2.82, 95%CI (1.02, 7.78); P trend = 0.01). Moreover, PRAL was related with risk of pre-eclampsia (Model 3: OR = 0.41, 95%CI (0.19, 0.86); P trend = 0.003), SBP (Model 2: OR = 6.07, 95%CI (1.23, 29.94); P trend = 0.03), DBP (Model 3: OR = 3.62, 95% CI (1.23, 10.65); P trend = 0.03), and IUGR (Model 2: OR = 2.63, 95%CI (0.93, 7.44); P trend = 0.02). Our study focused on DAL which showed a significant association with pregnancy-related complications including higher SBP, DBP, IUGR, and pre-eclampsia. Further research with larger sample sizes in different populations might be required to evaluate the compatibility of DAL during pregnancy ARTICLE HISTORY

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Major dietary patterns in relation to preeclampsia among Iranian pregnant women: a case–control study

Cited by 14 publications

References 24 publications

Dietary factors that affect the risk of pre-eclampsia

Dietary factors that affect the risk of pre-eclampsia

Maternal Consumption of Ultra-Processed Foods-Rich Diet and Perinatal Outcomes: A Systematic Review and Meta-Analysis

Association between maternal dietary acid load during the early pregnancy and pregnancy-related complications

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