84 Pre-eclampsia: Is it time to think about chocolate?: Gestational hypertension

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• 作者：Nayanne Silva Fonseca ; Thaí ; s Farias Portugual ; Thaí ; s Travassos da Silva ; Keliany Carla Duarte de Araú ; jo ; Elisa Chalem ; Nelson Sass ; Henri Augusto Korkes
• 刊名：Pregnancy Hypertension: An International Journal of Women's Cardiovascular Health
• 出版年：2016
• 出版时间：July 2016
• 年：2016
• 卷：6
• 期：3
• 页码：218
• 全文大小：64 K

文摘

Pre-eclampsia (PE) is a public health problem with possible fatal consequences for mother and fetus. Recent studies point that the regular consumption of chocolate and its metabolites could exert a beneficial cardiovascular effect, acting in the endothelial dysfunction and oxidative stress, important changes also observed in PE. Literature has been controversial regarding this issue but there are still many questions about the possible impact of these substances in the physiopathological process involved in PE.

Aim

To assess, in a convenience sample, the chocolate consumption profile in patients diagnosed with PE.

Methodology

A comparative and retrospective study was performed between two groups of primiparous patients. Initially were identified all patients that have developed pre-eclampsia between January and May 2016 (n = 49) whose birthing happened on Maternity Hospital Vila Nova Cachoeirinha (HMEC) at the city of São Paulo by means of medical records and prenatal cards. A control group (n = 48) of primiparous patients was formed that did not present pathologies during pregnancy, paired according to maternal age and birth gestational age. Through the questionnaire, it was evaluated the weekly chocolate consumption frequency in these patients. The following possibilities were considered: (a) less than once a week, (b) once a week, (c) twice a week and (d) more than 3 times a week.

Results

For all consumption ranges informed, meaningful differences among the groups were not detected (Table 1).

Conclusion

Despite some studies suggest the use of chocolate in pregnancy as a possible protective factor for PE development, the results obtained in the sample studied do not identify any correlation. However, it shall be considered the limitations of this study having in sight the sample size included and the difficulties to define accurately the quality of the food consumed. Additional studies are needed to understand the possible impact of chocolate consumption in the physiopathological process and consequential PE prevention. The authors thank the support of FAPESP 2014.00213/7.