妊娠期糖尿病
四分位数
医学
怀孕
优势比
产科
铁蛋白
内分泌学
内科学
糖尿病
妊娠期
生理学
置信区间
生物
遗传学
作者
Fatemeh Pouladi,Ehsan Nozari,Fahimeh Hosseinzadeh,Somayeh Hashemi
出处
期刊:International Journal for Vitamin and Nutrition Research
[Hogrefe Publishing Group]
日期:2024-01-17
标识
DOI:10.1024/0300-9831/a000803
摘要
Abstract: Background: Gestational diabetes (GDM) is a pregnancy-related glucose intolerance with significant implications for maternal and fetal health. Calcium is essential for insulin secretion and metabolism, while iron intake may also impact GDM. This case-control study was conducted to investigate the relationship between calcium and iron intake with the risk of GDM. Methods: GDM was defined as Fasting Blood Sugar>92mg/dL or 75g Oral-Glucose-Tolerance-Test 120-minutes>153mg/dL. A 168-Item food-frequency-questionnaire was used to collect dietary calcium and iron intake from 24–40 weeks of gestation. The impact of total iron, red, processed/unprocessed meat consumption, calcium, and dairy intake on GDM were investigated. Results: A total of 229 GDM and 205 non-GDM women (18–45 years) participated. GDM group had higher pre-pregnancy weight, weight gain, and pre-pregnancy BMI. Across all models, GDM risk significantly increased in the third and fourth quartiles of iron intake. The fourth quartile had an Odds Ratio (OR) of 2.68 (CI 95%, 4.89–1.56; P<0.001) compared to the reference. Heme-iron consumption in the fourth quartiles increased GDM risk. In the second calcium intake model, ORs for the second, third, and fourth quartiles were 0.51 (CI 95%, 0.91–0.25), 0.43 (CI 95%, 0.77–0.24), and 0.35 (CI 95%, 0.63–0.19), respectively (P<0.001 all), reducing GDM risk by 50–65% compared to the first quartile. Dairy consumption in all quartiles of the first and second models was associated with lower GDM risk. Conclusions: Consumption of heme-iron through red and processed meat associated with an increased chance of developing GDM. Dairy intake reduces the chances of developing GDM in pregnant women.
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