Periconceptional seafood intake and pregnancy complications

卷:19

Mohanty, April F. ; Siscovick, David S. ; Williams, Michelle A. ; Thompson, Mary Lou ; Burbacher, Thomas M. ; Enquobahrie, Daniel A.

VA Salt Lake City Healthcare Syst

关键词: Seafood intake;    Pregnancy;    Lean fish;    Preterm birth;    Pregnancy complication;   

DOI  :  10.1017/S136898001500316X

学科分类：食品科学和技术

【 摘 要 】

ObjectiveTo investigate associations of maternal periconceptional shellfish, lean fish and fatty fish intake with risk of pregnancy complications.DesignIn this prospective cohort study, we collected information on intake of seafood subtypes using FFQ. We categorized seafood intake into frequencies of <02 servings/month, 02 servings/month-<05 servings/week, 05-10 servings/week and >1 servings/week. We ascertained gestational hypertension, pre-eclampsia, gestational diabetes and preterm birth diagnoses from medical records. Using generalized linear models with a log link, the Poisson family and robust standard errors, we estimated risk ratios and 95 % confidence intervals across seafood intake categories.SettingThe Omega study, a study of risk factors for pregnancy complications among women recruited from prenatal clinics in Washington State, USA, 1996-2008.SubjectsThe current study included 3279 participants from the Omega study.ResultsMedian (interquartile range) shellfish, lean fish and fatty fish intake was 03 (0-09), 05 (0-10) and 05 (01-10) servings/week, respectively. Lean fish intake of >1 servings/week (v. <02 servings/month) was associated with a 155-fold higher risk of preterm birth (95 % CI 104, 230) and was not associated with the other pregnancy complications. Higher intake of seafood (total or other subtypes) was not associated with pregnancy complications (separately or combined).ConclusionsHigher intake of lean fish, but not fatty fish or shellfish, was associated with a higher risk of preterm birth; these findings may have significance for preterm birth prevention. Studies of mechanisms and potential contributing factors (including seafood preparation and nutrient/contaminant content) are warranted.