Maternal seafood diet, methylmercury exposure, and neonatal neurologic function
Maternal seafood diet, methylmercury exposure, and neonatal neurologic function
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DOI：
10.1067/mpd.2000.102774
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发表时间：
2000-05-01
影响因子：
5.1
通讯作者：
Grandjean, P
中科院分区：
文献类型：
--
作者：
Steuerwald, U;Weihe, P;Grandjean, P
目的：确定妊娠期间母亲饮食中的海鲜污染物是否会对新生儿神经功能产生不利影响。研究设计：对法罗群岛的 182 名单胎足月产儿进行了评估，该群岛的海洋食物包括领航鲸。对母体血清、头发、乳汁和脐带血进行污染物分析。测定脐带血中必需脂肪酸、硒和甲状腺激素的水平。每个婴儿的神经系统最佳评分在 2 周龄时根据胎龄进行调整，并通过回归分析评估预测因子。 结果：甲基汞和多氯联苯的暴露量随着母体海鲜摄入量的增加而增加，脐带血清中 omega 3 脂肪酸的浓度也增加。甲状腺功能正常。调整混杂因素后，脐带血汞浓度增加 10 倍与神经系统最佳评分降低 2.0 相关（P = .03）。这种效应相当于胎龄减少约 3 周。海鲜饮食的其他指标对此结果没有影响。结论：产前接触受污染海鲜的甲基汞与神经发育缺陷的风险增加相关。因此，在北大西洋人群中，甲基汞构成了重要的神经危险因素，尽管其他海鲜成分的影响尚未检测到。
Objective: To determine whether neonatal neurologic function is adversely affected by seafood contaminants from maternal diet during pregnancy.Study design: One hundred eighty-two singleton term births were evaluated in the Faeroe Islands, where marine food includes pilot whale. Maternal serum, hair, and milk and umbilical cord blood were analyzed for contaminants. Levels of essential fatty acids, selenium, and thyroid hormones were determined in cord blood. Each infant's neurologic optimality score was determined at 2 weeks of age adjusted for gestational age, and predictors were assessed by regression analysis.Results: Exposures to methylmercury and polychlorinated biphenyls were increased in relation to maternal seafood intake, as were omega 3 fatty acid concentrations in cord serum. Thyroid function was normal. After adjustment for confounders, a 10-fold increase of the cord-blood mercury concentration was associated with a decreased neurologic opt;mal;ty score of 2.0 (P = .03). This effect corresponds to a decrease in gestational age of about 3 weeks. Other indicators of the seafood diet had no effect on this outcome.Conclusions: Prenatal exposure to methylmercury from contaminated seafood was associated with an increased risk of neurodevelopmental deficit. Thus in this North Atlantic population, methylmercury constituted an important neurologic risk factor, although effects of other seafood components were not detectable.