Risk factors for pregnancy-induced hypertension

Abstract

Objective. The aim of the research was to investigate if the two groups of patients, women with pregnancy-induced hypertension (PIH) and women with normal pregnancy differed in some studied risk factors. Methods. The study has been carried out in Health Centre 'Sid' in Sid, Serbia, at Department for Women Primary Health Care. In order to collect data necessary for the research the survey questionnaire was used that was created by the study authors. The study sample consisted of 200 pregnant women divided in two groups. The first one included 100 pregnant women with hypertension. The second group included 100 pregnant women with normal pregnancy. The study subjects of two groups were selected randomly from the larger pool of pregnant women, which were followed regularly at the Department. Results. PIH occurred between 26-30 years of age in total of 34% of pregnant women. The average age of pregnancy when the disorder was firstly observed was 29.7 gestational weeks. In the group of women with PIH, 37% of them had the body mass index (BMI) between 25 and 29.99 kg/ m2, and 38% of women had BMI over 30 kg/m2. The total of 35% of pregnant women with PIH frequently consumed salty and spicy foods, while 42% of pregnant women such food consumed only occasionally. Conclusion. There were no significant differences in age between the patients with PIH and pregnant women with normal course of pregnancy. PIH was more common in primiparous mothers, pregnant women with elevated body mass index, among pregnant women with reduced physical activity, pregnant women who smoked and in pregnant women who consumed salty and spicy foods.