Correlation between consumption of fruit and vegetable with occurrence of preeclampsia

Preeclampsia is one of the three major causes of death in pregnant women. Researcher believed that consuming proper nutrients can be a solution. In the last few years, the effect of type of fruits and vegetables on prevention of preeclampsia has been investigated, but there are still questions about the proper amount (unit) of fruits and vegetables. This case-control study was done on pregnant women referring to Thaleghani hospital in Arak. 35 pregnant women with preeclampsia were selected as case, and 70 healthy pregnant women as control group. The two groups were matched. Data were collected with a questionnaire consisting of two parts, first demographic information and second information about the amount of consumed fruits and vegetables. Each woman was questioned about food consumption 3 month before and during second trimester of her pregnancy. Portion of fruits and vegetables was calculated per week and then compared between the two groups. K-S, Leven, Mann-Whitney, and Chi2 tests were used for analyzing data. In preeclampsia group, 3 month before pregnancy mean consumption of fruits and vegetables was 7.69±16 per week, and in healthy group was 12.43±1.87. There was a significant difference between the two groups (p=0/029). In the second trimester of pregnancy the mean was 11.03±1.6 and 13.95±0.98 in case and control group, respectively. Differences were significant (p=0.03). Incidence of preeclampsia was increased in group with less than 25% consumption of fruits and vegetables before pregnancy (less than 5unit per week) (P=0.05, OR:2.32, 95%CI:1/7, 7/24). This difference was also significant in the second trimester (P<0/03, OR:2.57, 95% CI:1/4, 54/29). Also in women who consume less than 8 units per week, the incidence of preeclampsia was increased. It was concluded that it seems there is relationship between consumption of fruits and vegetables with decreasing occurrence of preeclampsia. So researchers suggest that high risk groups of women be identified and educated to consume fruits and vegetables.