The relationship between egg consumption during pregnancy and risk of gestational diabetes mellitus

Background: Substantial evidence indicates that diet can influence glucose homeostasis. Therefore modification of diet may have beneficial effects on diabetes risk. Limited studies have been published about the association between egg consumption and diabetes mellitus but studies about such association during pregnancy are very limited. The aim of this study was to investigate the association between egg consumption during pregnancy and risk of gestational diabetes mellitus (GDM) in Ahvaz. Material and methods: In this case - control study, 123 pregnant women with GDM and 130 healthy pregnant women were compared. Usual egg consumption during pregnancy was determined by a food frequency questionnaire. Participants were classified into three groups according to usual egg consumption, as follows: low ( < 1 per week), moderate (1 to less than 4 per week) and high (? 4 per week). Data were analyzed by logistic regression test. Results: After adjustment for the possible confounding factors (age, prepregnancy body mass index, monthly weight gain, parity, abortion in previous pregnancies, macrosomia in previous pregnancies, history of GDM, diabetes or GDM in the first-degree relatives, hypertension, education and spouseʹs education, gestational age) odds ratios for moderate and high egg consumption compared to low consumption were 1.602 and 1.345; (p=0.297 & p=0.573), respectively. Conclusion: According to findings of this case-control study there was no association between egg consumption during pregnancy and risk of GDM.