Dietary factors and risk of spontaneous abortion
作者： Elisabetta Di Cintio , Fabio Parazzini , Liliane Chatenoud , Matteo Surace , Guido Benzi
DOI: 10.1016/S0301-2115(00)00363-8
关键词: Miscarriage 、 Case-control study 、 Abortion 、 Gestation 、 Medicine 、 Risk factor 、 Obstetrics 、 Confidence interval 、 Epidemiology 、 Gynecology 、 Odds ratio
摘要: Abstract Objective : This study examines the association between dietary habits and risk of spontaneous abortion. Design Hospital-based case-control study. Setting Obstetric hospitals in Milan, Italy. Subjects Cases were: 912 women admitted for abortion (within 12th week gestation). Controls who gave birth at term to healthy infants on randomly selected days same where cases had been identified. Results The was inversely significantly related green vegetables, fruit, milk, cheese, eggs fish consumption. multivariate odds ratios (OR), highest versus lowest levels intake, were 0.3 0.5 0.6 vegetables milk 0.7 eggs. major type seasoning fats have showed a direct with miscarriage. Comparing ORs 2.0 (95% confidence interval, CI 1.1–3.6) 1.6 1.1–2.3) butter oil, respectively. No consistent emerged meat, liver, ham carrots intake Conclusions result suggests that diet poor several aspects, including dairy products, but rich fats, may be determinant or correlate increased
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