[Weight gain rate in the first and second trimesters and risk of gestational diabetes:a prospective cohort study]

OBJECTIVE

To investigate the relationship between the rate of weight gain in the first and second trimesters and gestational diabetes mellitus(GDM).

METHODS

A total of 1189 maternal cases were included at baseline from May to September 2019 when they first came to the Maternal and Child Health Hospital in Ma'anshan for delivery and establishment of maternal health handbook(≤14 weeks+6). A total of 968 maternal cases were included in the final analysis, including 289 cases of GDM. Information on maternal socio-demographic characteristics, past history and lifestyle was collected through questionnaires. Oral glucose tolerance test was performed to screen for GDM at 24-28 weeks of pregnancy. Multi-factor logistic regression was used to analyze the relationship between the rate of weight gain in the first and second trimesters and GDM.

RESULTS

After adjusting for pre-pregnancy BMI, age, occupation, number of births, number of pregnancies, type of residence, family history of diabetes, season of conception and mode of conception, an increased risk of GDM was found for rapid weight gain in early pregnancy compared with appropriate rate of gain(rapid group: aOR=1.92, 95%CI 1.20-3.07). No risk of GDM was found for rapid or slow weight gain in mid-pregnancy(rapid group : aOR=0.89, 95%CI 0.47-1.70)(slow group: aOR=1.57, 95%CI 0.85-2.90). Further stratified by pre-pregnancy BMI, pre-pregnancy BMI <24-overly rapid growth rate in early pregnancy was a risk factor for GDM(rapid group; aOR=1.98, 95%CI 1.16-3.38) and no significant association was observed in pregnant women with pre-pregnancy BMI ≥24(slow group: aOR=0.79, 95%CI 0.29-2.12; rapid group: aOR=1.61, 95%CI 0.60-4.30). A multiplicative model showing no interaction between pre-pregnancy BMI and early pregnancy weight gain rate for GDM.

CONCLUSION

Excessive growth rate in the first pregnancy can affect the risk of GDM.

Uric acid alterations by consumption of gluten-free bakery products in relation to cardiovascular and metabolic syndrome risk factors

Background

Serum uric acid (UA) levels are one of the determinants of the cardiovascular disease and metabolic syndrome but none of criteria for that syndrome include serum UA. Consumption of bakery products (with or without gluten) is associated with an increasing prevalence of overweight/obesity and hyperuricemia frequently occurs in subjects with overweight and obesity.

Objective

The aim of the study was to find out how 6-weeks consumption of gluten-free bakery products can affect risk factors for cardiovascular disease and metabolic syndrome, and especially uric acid levels.

Material and Methods

The group was composed of 27 female volunteers consuming gluten-free bakery products during 6-week period. The biochemical parameters levels were measured by Biolis 24i Premium, the anthropometric parameters by InBody 720 and blood pressure by OMRON Microlife.

Results

We found a non-significant increase in total cholesterol and decrease in triglycerides, in the case of LDL cholesterol a significant reduction in values and increase of HDL cholesterol. Glucose level increased significantly, but uric acid has not changed significantly. We found the highest total cholesterol, triglyceride, and LDL concentrations in the third UA quartile. The highest glucose concentrations were found in the lower UA quartiles, while the lowest in the highest quartiles. Linear increases in UA concentrations were not observed in any of the parameters. Evaluation of the anthropometric parameters showed that while values of BMI, VFA, fat mass and waist circumference were the highest at the beginning of the study in the second quartile, after intervention the highest values were shifted to the third quartile.

Conclusions

Due to the consumption of gluten-free bakery products the risk values of the monitored parameters shifted to higher UA quartiles.