Author:
Liu Yanhua,Ma Shunping,Huang Xuemin,Bo Yacong,Fu Wenjun,Cao Yuan,Duan Dandan,Dou Weifeng,Zeng Fangfang,Wang Xinyi,Gong Meiyuan,Zhang Xueyang,Lyu Quanjun,Zhao Xianlan
Abstract
BackgroundMany studies have suggested that the serum concentrations of vitamin A (VA) and vitamin E (VE) influence preeclampsia (PE) risk in pregnant women. However, few studies have assessed whether dietary intake and serum concentrations of VA and VE are correlated with PE risk.MethodsA 1:1 matched case-control study was conducted to explore the association between the dietary intake and serum concentrations of VA and VE and the risk of PE in pregnant Chinese women. A total of 440 pregnant women with PE and 440 control pregnant women were included in the study. Dietary information was obtained using a 78-item semi-quantitative food frequency questionnaire. Serum concentrations of VA and VE were measured by liquid chromatography-tandem mass spectrometry.ResultsCompared with the lowest quartile, the multivariate-adjusted odds ratios [95% confidence interval (CI)] of the highest quartiles were 0.62 (95% CI: 0.40-0.96, P trend = 0.02) for VA, 0.51 (95% CI: 0.33–0.80, P trend =0.002) for β-carotene, and 0.70 (95% CI: 0.45–1.08, P trend = 0.029) for retinol. Additionally, for serum VA and VE concentrations, the multivariate-adjusted odds ratios (95% CI) were 2.75 (95% CI: 1.24–6.13, P trend = 0.002) and 11.97 (95% CI: 4.01–35.77, P trend < 0.001), respectively. No significant association was seen between VE intake and PE risk.ConclusionsDietary VA intake was negatively correlated with PE risk, and serum VA and VE concentrations were positively correlated with PE risk among pregnant Chinese women.
Subject
Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献