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目的研究孕期膳食与新生儿血压之间的关系,为指导孕期合理膳食提供科学依据。方法选取2010年11月～2011年5月在合肥市妇幼保健院住院分娩的228例产妇和新生儿为调查对象,对孕期的膳食情况进行回顾性研究。新生儿出生48 h内进行血压测量,测量3次后求平均值,采用有序Logistic回归进行统计学分析。结果孕期烹调用油种类与新生儿舒张压有关联:孕期完全食用植物油的比动植物油各半的孕妇更能促进新生儿舒张压升高(OR=3.56,95%CI:1.66～7.58);胡萝卜或绿叶蔬菜食用情况与新生儿收缩压和舒张压也存在关联:孕期少吃胡萝卜或绿叶蔬菜的孕妇与全年经常吃的孕妇相比,可降低新生儿舒张压(OR=0.36,95%CI:0.17～0.78)。结论孕期膳食会对新生儿血压产生影响,孕妇应该合理膳食。
Objective To study the relationship between pregnancy diet and neonatal blood pressure and provide a scientific basis for guiding reasonable diet during pregnancy. Methods From November 2010 to May 2011, 228 maternal and newborns hospitalized in Hefei MCH and maternal and child hospital were investigated retrospectively on the diet during pregnancy. Blood pressure measurements were taken within 48 hours after birth, and were averaged three times after the measurement. Statistical analysis was performed by using Logistic regression. Results The types of cooking oil during pregnancy were related to the diastolic blood pressure of neonates. Pregnant women with complete consumption of vegetable oil in pregnancy had better diastolic blood pressure (OR = 3.56, 95% CI: 1.66 ~ 7.58) Or green leafy vegetables are also associated with systolic and diastolic blood pressure in newborns: Pregnant women who eat less carrots or green leafy vegetables during pregnancy may reduce neonatal diastolic blood pressure (OR = 0.36, 95% CI : 0.17 ~ 0.78). Conclusion Pregnancy diet will have an impact on neonatal blood pressure, pregnant women should be a reasonable diet.