妊娠期糖尿病孕妇骨密度的变化对孕期饮食指导的意义  

Effects of BMD of Pregnant Women with GDM on Their Diets

作　　者：黄玲艳[1] 景会 黄宏轶 曹琦[1] 张海燕[1] 彭景[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]北京联斯达医药科技发展有限公司,江苏扬州225000

出　　处：《美食研究》2016年第2期58-61,共4页Journal of Researches on Dietetic Science and Culture

基　　金：扬州大学科技创新基金项目(x2014780)

摘　　要：选择2012年6月~2013年12月在扬州妇幼保健院建卡及分娩的孕妇,比较妊娠期糖尿病（GDM）孕妇与血糖正常孕妇在孕中、晚期骨密度的差异。同时调查在营养科进行饮食咨询的孕妇饮食中钙的摄入情况。结果显示：GDM孕妇在孕中、晚期的骨密度都显著低于血糖正常孕妇。65.6%的孕早期、36.4%的孕中期、50%的孕晚期妇女都表现为饮食中钙摄入不足。为此GDM孕妇的饮食除满足血糖正常孕妇的营养需求外,应尽量选择低血糖生成指数食物,并提高饮食中钙和维生素D摄入。Pregnant women who registered and delivered in Yangzhou Maternal and Child Care Service Center from June of 2012 to December of 2013 were selected to see the differences of BMD between those with GDM and those with NG in their mid and late pregnancy. Meanwhile, the intake of calcium in diets was investigated among pregnant women who consulted at Nutriology Dept. The results showed that pregnant women with GDM have lower BMD than those with NG during mid and late pregnancy and there is a common insufficient intake of calcium in diets for 65.6% of early pregnancy women, 36.4% of mid-pregnancy women and 50% of late pregnancy women. Therefore, diets for pregnant women with GDM should choose food which generates low glucose and increases the intake of calcium and VD in diets.

关 键 词：妊娠期糖尿病 骨密度 钙 饮食 营养指导 

分 类 号：TS201.4[轻工技术与工程—食品科学]