加纳孕妇补铁与贫血之间的关系

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
L. Owusu, C. Apprey, Abigail Kusi-Amponsah Diji, A. Adebanji
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引用次数: 1

摘要

目的本研究的目的是评估铁摄入量与妊娠期贫血之间的关系,并估计妊娠期贫血的患病率和程度。设计/方法/方法对四家保健机构的383名产后妇女进行了回顾性病例对照研究。从调查对象那里收集了怀孕期间铁补充剂和血红蛋白(Hb)水平的数据。采用Spearman、Pearson卡方独立性检验来衡量变量之间的相关性,而采用对数线性模型来确定变量之间的相互作用水平。p值< 0.05均认为有统计学意义。结果显示,登记时的贫血患病率为54.3%,妊娠36周时为33.6%,p < 0.001。怀孕期间铁补充剂的摄入量为96.3%。对数线性分析模型保留了胎次与婚姻状况在贫血水平之间的相互作用(p < 0.001)。与已婚孕妇相比,单身孕妇贫血的可能性高6.38% (OR = 1.06)。研究局限性/意义回顾性研究的局限性之一是回忆偏倚;然而,这可能是最小的,因为参与者是在分娩后8天内接触的。尽管如此,这项研究仍然有希望,因为它报告了36周时贫血的患病率相当高,即使摄入了大量的铁。独创性/价值妊娠期贫血是一个重大的公共卫生问题,因为它会对孕产妇和儿童健康造成后果。该研究确定了登记时贫血的高患病率;这可能是在怀孕前加强产前铁补充的基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Association between iron supplementation and anaemia in pregnant women in Ghana
Purpose The purpose of the study was to assess the association between iron intake and anaemia during pregnancy as well as estimate the prevalence and magnitude of anaemia in pregnancy. Design/methodology/approach A retrospective case-control study was conducted on 383 postnatal women at four health-care facilities. Data on iron supplementation and haemoglobin (Hb) levels during pregnancy was collected from the respondents. Spearman, Pearson Chi-square tests of independence were used to measure associations between variables, whereas a log-linear model was adopted to ascertain the level of interaction among variables. All p-values < 0.05 were considered statistically significant. Findings Results show 54.3% prevalence of anaemia at registration and 33.6% at 36 weeks of pregnancy, p < 0.001. Iron supplement intake during pregnancy was 96.3%. The log-linear analysis model retained the Parity × Marital Status interaction across the levels of anaemia (p < 0.001). Relative to married pregnant women, single pregnant women were 6.38% more likely to be anaemic (OR = 1.06). Research limitations/implications One of the limitations of retrospective studies is recall bias; however, this was likely to be minimal, as participants were approached within 8 days after delivery. Despite this, this study still holds promise as it reports a rather high prevalence of anaemia at 36 weeks even with the high intake of iron. Originality/value Anaemia in pregnancy is a major public health issue because of the consequential outcomes on maternal and child health. The study identified a high prevalence of anaemia at registration; which could be the basis for intensifying pre-natal iron supplementation before pregnancy.
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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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