بررسي ارتباط رژيم غذايي با بروز فشارخون بارداري

The Relationship between Diet and Development of Gestational Hypertension

Gestational hypertension is one of the factors leading to maternal hospitalization during pregnancy. Studies have so far focused on the role of gestational diet in the occurrence of preeclampsia. The present study is conducted to evaluate the relationship between gestational diet and gestational hypertension. Methods and Materials: In a case-control study, 100 pregnant women suffering from gestational hypertension disorders and 100 women with no history of hypertension during pregnancy and before that but being hospitalized in the same hospital after labor, were compared. The sample size was calculated on the basis of the study objectives as well as a=0.05 and (3=0.80. Data were collected through interview, food frequency questionnaire and a 24-hour diet recall form. In order to analyze the data, the consumed food substances were converted into gram scale and then the Food Processor software rendered the data on diet. The obtained data were analyzed in SPSS using chi-square and logistic regression model. Results: The participantsʹ mean age was 26.7±6 years. Calcium (p= 0.004), magnesium (p=0.037), phosphorus (p= 0.001) and potassium intakes (p= 0.007) were higher in cases than the controls. Having controlled all variables affecting hypertensive disorders, the logistic regression revealed that fiber and calcium were significantly dominant in the development of gestational hypertension. Discussion: The results of the study showed that calcium and fiber played a more direct role in the development of gestational hypertension. (Quarterly Journal of Sabzevar University of Medical Sciences, Volume 16, Number 2, pp.100-107).