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Associations Between Higher Egg Consumption During Pregnancy With Lowered Risks of High Blood Pressure and Gestational Diabetes Mellitus Publisher Pubmed



Milajerdi A1, 2 ; Tehrani H3 ; Haghighatdoost F4 ; Larijani B5 ; Surkan PJ6 ; Azadbakht L1, 3, 7
Authors
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Authors Affiliations
  1. 1. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Students' Scientific Research Center (SSRC), Tehran University of Medical Sciences (TUMS), Tehran, Iran
  3. 3. Department of Obstetrics and Gynecology, Isfahan University of Medical Sciences, Isfahan, Iran
  4. 4. Food Security Research Center, Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran
  5. 5. Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
  6. 6. Department of International Health, John Hopkins School of Public Health, Baltimore, United States
  7. 7. Diabetes Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran

Source: International Journal for Vitamin and Nutrition Research Published:2018


Abstract

Introduction: The prevalence of gestational diabetes mellitus (GDM) is increasing worldwide. High cholesterol intake may increase the risk of hyperglycemia, yet little research has evaluated the relation between cholesterol or egg as a main source of dietary cholesterol and GDM. We aimed to study this association among pregnant Iranian women. Methods and Participants: Four hundred sixty-two pregnant women participated in this case-control study. Participants' dietary intake, weight, height, and blood pressure were obtained and BMI was calculated. Fasting plasma glucose and liver enzymes were also measured. Logistic regression was used to obtain odds ratios and 95 % confidence intervals for GDM across tertiles of cholesterol and egg consumption. Results: Among study participants, 115 consumed less than one, 194 consumed one and the remaining participants consumed more than one egg per week (mean cholesterol intake 121.31 ± 61.69 mg/d). Participants within the highest tertile of egg consumption had 41 % lower risk of GDM (OR: 0.59; 95 % CI: 0.35-0.99) compared with those in the lowest tertile (P = 0.01). Higher egg consumption was associated with lower risk of having high blood pressure (P = 0.01). The difference in odds of GDM and high blood pressure between the highest and the lowest tertile of cholesterol consumption was not significant, even after controlling for age, energy intake, number of children and socio-economic status. Conclusion: Higher dietary intake of egg during pregnancy was associated with lower odds of GDM. We found no significant association between cholesterol intake and odds of GDM. Further research are needed to confirm these results and determine causality. © 2019 Hogrefe
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