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目的探讨胎儿血红蛋白含量与孕妇膳食情况的相关性。方法选取产科门诊及社区150名正常孕妇为研究对象,采用日常膳食调查问卷对其进行随访调查,并测定新生儿及产后5个月婴儿血红蛋白含量。比较孕妇孕期和哺乳期热量供能比例、食物供给铁比例,新生儿和5个月婴儿血红蛋白含量及贫血发生率。结果孕妇孕期蛋白质摄入量明显多于哺乳期,差异有统计学意义(P<0.05);植物性铁的供给比例明显高于动物性、奶蛋类,差异均有统计学意义(均P<0.05);新生儿血红蛋白含量明显高于5个月婴儿,差异有统计学意义(P<0.05)。结论孕妇孕期和哺乳期摄入脂肪和植物性铁供应物质相对较高造成膳食不平衡,可影响胎儿血红蛋白含量,临床应针对孕妇的膳食进行指导。
Objective To investigate the correlation between fetal hemoglobin content and pregnant women’s diet. Methods A total of 150 normal pregnant women in obstetrics and gynecology clinic and community community were enrolled in this study. The daily diet questionnaire was used to investigate the hemoglobin levels in newborns and postpartum babies at 5 months. Pregnancy and lactation during pregnancy compared lactation energy ratio, iron ratio of food supply, neonatal and 5-month-old baby’s hemoglobin content and anemia. Results The protein intake of pregnant women during pregnancy was significantly more than that of lactation, the difference was statistically significant (P <0.05); the supply of plant iron was significantly higher than that of animal, milk and eggs, the differences were statistically significant (P < 0.05). The neonatal hemoglobin content was significantly higher than that of 5-month-old infants (P <0.05). Conclusion Pregnant women intake of fat and plant iron during pregnancy and lactation intake caused by relatively high dietary imbalance can affect fetal hemoglobin content, clinical should be directed at the diet of pregnant women.