The effect of maternal and nutritional factors on birth weight: a cohort study in Tehran, Iran

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
Tahereh Karimi, Zeinab Moslemi, A. Rezazadeh, H. Eini-Zinab
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Abstract

Purpose This study aims to examine the effect of maternal food intake before and during pregnancy on birth weight. Design/methodology/approach As a prospective cohort study, a total of 585 pregnant women of first trimester, visiting Tehran Metropolitan Area public health centers and private sectors (clinics and hospitals), were interviewed at first phase, and pregestational dietary intake was obtained by a 168-item semiquantitative food frequency questionnaire. At the third trimester, dietary recalls were collected via interview. Finally, birth weight information was extracted from health records. Univariate and multivariate analysis was used to explore the effect of maternal and nutritional factors on birth weight. Findings The results of the analysis show that direct measures of nutrition, measured as food group consumption at first and third trimester of pregnancy, had no significant effect on birth weight once the confounding factors were controlled (p > 0.05). Of control variables included in the analysis, twin pregnancy outcome (p = 0.000), pregnancy number (p = 0.04), prepregnancy weight (p = 0.004) (marginally significant) and gestational age (p = 0.000) (marginally significant) were associated with birth weight. Originality/value The results of this study show no significant role of mother’s nutrition during pregnancy on birth weight, while long-term nutrition outcomes such as prepregnancy weight had significant role. It seems the main reasons behind less important role of pregnancy nutrition on birth weight in this study include the following: food intake deficiency is not a major problem for participants, and cross-sectional data on food intake are less important on outcome of pregnancy weight than long-term nutritional status outcome variables such as mother’s weight and height. This finding should be addressed in public health planning for women at childbearing age.
母亲和营养因素对出生体重的影响:伊朗德黑兰的一项队列研究
目的本研究旨在探讨孕前和孕期母体食物摄入对出生体重的影响。设计/方法/方法作为一项前瞻性队列研究,共有585名妊娠早期的孕妇在第一阶段访问了德黑兰大都会区公共卫生中心和私营部门(诊所和医院),并通过168项半定量食物频率问卷获得了孕前饮食摄入量。在妊娠晚期,通过访谈收集饮食回忆。最后,从健康记录中提取出生体重信息。采用单因素和多因素分析法,探讨母亲和营养因素对出生体重的影响。结果分析结果表明,一旦混杂因素得到控制,以妊娠早期和晚期食物组消费量衡量的营养直接指标对出生体重没有显著影响(p > 0.05)。在纳入分析的对照变量中,双胎妊娠结局(p=0.000)、妊娠次数(p=0.04)、孕前体重(p=0.004)(略显著)和胎龄(p=0.000)(略明显)与出生体重有关。原创性/价值这项研究的结果表明,母亲在怀孕期间的营养对出生体重没有显著作用,而怀孕前体重等长期营养结果有显著作用。在这项研究中,妊娠营养对出生体重的作用似乎不那么重要的主要原因包括:食物摄入不足对参与者来说不是一个主要问题,与母亲的体重和身高等长期营养状况结果变量相比,食物摄入的横截面数据对妊娠体重结果的重要性较小。这一发现应在育龄妇女的公共卫生规划中加以解决。
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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