Relationships between Maternal Dietary Patterns and Blood Lipid Levels during Pregnancy: A Prospective Cohort Study in Shanghai, China.
Relationships between Maternal Dietary Patterns and Blood Lipid Levels during Pregnancy: A Prospective Cohort Study in Shanghai, China.
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孕期母亲饮食模式与血脂水平的关系：中国上海的一项前瞻性队列研究
DOI：
10.3390/ijerph18073701
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发表时间：
2021-04-01
影响因子：
--
通讯作者：
He G
中科院分区：
文献类型：
--
作者：
Wang N;Deng Z;Wen L;Ding Y;He G
The relationships between maternal dietary patterns and blood lipid profile during pregnancy have not been well understood. We aimed to analyze the dietary patterns of pregnant women and their associations with blood lipid concentrations during pregnancy. A cohort of 1008 Chinese pregnant women were followed from 10–15 weeks of gestation to delivery. Their dietary patterns were identified using a principal component analysis. The relationships between dietary pattern score and maternal blood lipid concentrations were assessed using both multivariate linear regression models and generalized estimating equation (GEE) models. Five different dietary patterns were identified. GEE showed that a high score for the fish-shrimps pattern was associated with higher concentrations of total cholesterol (TC) (β = 0.11), low-density lipoprotein cholesterol (LDL-C) (β = 0.07), and high-density lipoprotein cholesterol (HDL-C) (β = 0.03), with all p values < 0.001. In contrast, a high tubers-fruit-vegetables pattern score was associated with lower concentrations of TC (β = −0.12), LDL-C (β = −0.07), and HDL-C (β = −0.03), with all p values < 0.001. In addition, dietary protein, carbohydrate, and cholesterol intake significantly contributed to the associations between the fish-shrimps dietary pattern and blood lipid concentrations. Predominant seafood consumption is associated with higher cholesterol concentrations, whereas predominant tuber, fruit, and vegetable consumptions are associated with lower cholesterol concentrations during pregnancy.
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影响因子：
5
作者：
Kwon, Yu-Jin;Lee, Hye Sun;Lee, Ji-Won
通讯作者：
Lee, Ji-Won
影响因子：
3.7
作者：
Mina TH;Lahti M;Drake AJ;Forbes S;Denison FC;Räikkönen K;Norman JE;Reynolds RM
通讯作者：
Reynolds RM
影响因子：
5.9
作者：
Nykjaer, Camilla;Higgs, Charlotte;Alwan, Nisreen A.
通讯作者：
Alwan, Nisreen A.
影响因子：
9.8
作者：
Adank, Maria C.;Benschop, Laura;Steegers, Eric A. P.
通讯作者：
Steegers, Eric A. P.
DOI：
10.1093/ajcn/nqy075
发表时间：
2018-07-01
期刊：
The American journal of clinical nutrition
影响因子：
--
作者：
O'Connor LE;Paddon-Jones D;Wright AJ;Campbell WW
通讯作者：
Campbell WW