Dietary Intakes and Dietary Quality during Pregnancy in Women with and without Gestational Diabetes Mellitus-A Norwegian Longitudinal Study.

Trude Elvebakk,Siv Mørkved,Ingrid L Mostad,Kjell Å Salvesen,Signe N Stafne

doi:10.3390/nu10111811

Abstract

Gestational diabetes mellitus (GDM) is associated with maternal diet, however, findings are inconsistent. The aims of the present study were to assess whether intakes of foods and beverages during pregnancy differed between women who developed GDM and non-GDM women, and to compare dietary intakes with dietary recommendations of pregnancy. This is a longitudinal study using participants of a randomized controlled trial. Women with complete measurements of a 75 g oral glucose tolerance test (OGTT) at 18–22 and 32–36 weeks gestation were included in the cohort (n = 702). Women were diagnosed for GDM according to the simplified International Association of Diabetes and Pregnancy Study Group criteria at 32–36 weeks (GDM women: n = 40; non-GDM women: n = 662). Dietary data (food frequency questionnaire) was collected at both time points and compared between GDM and non-GDM women. Variability in OGTT values was assessed in a general linear model. Marginal differences between GDM and non-GDM women in intakes of food groups were found. No associations were found between dietary variables and OGTT values. Not all dietary recommendations were followed in the cohort, with frequently reported alcohol consumption giving largest cause for concern. This study did not find dietary differences that could help explain why 40 women developed GDM.

Highlights

Gestational diabetes mellitus (GDM) is defined as carbohydrate intolerance resulting in hyperglycemia of variable severity with onset or first recognition during pregnancy [1].The pathophysiology is an inadequate pancreatic β-cell compensation for the increased insulin resistance of pregnancy [1,2,3]
The aims of the present study are (1) to assess whether intakes of foods and beverages during pregnancy differ between Nordic Caucasian women with and without GDM, and (2) to compare dietary intakes with dietary recommendations of pregnancy
The few dietary differences between GDM and non-GDM women could have been due to chance

Summary

Introduction

Gestational diabetes mellitus (GDM) is defined as carbohydrate intolerance resulting in hyperglycemia of variable severity with onset or first recognition during pregnancy [1].The pathophysiology is an inadequate pancreatic β-cell compensation for the increased insulin resistance of pregnancy [1,2,3]. Diets resembling the Mediterranean diet or the Dietary Approach to Stop Hypertension before or during pregnancy are most consistently found to reduce risk or odds of GDM [10]. These diets include higher consumption of foods with high fiber content, such as legumes, whole grain, and vegetables, lean meats, fish, and poultry, and limited intakes of processed foods and foods with high fat and/or sugar content. GDM is reported to be positively associated with a high fat intake, the consumption of ≥7 eggs/week, ≥300 mg cholesterol/day, and an intake of ≥1.1 mg/day of heme iron during pregnancy [11,12,13]

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