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Maternal dietary counseling may reduce total and LDL cholesterol postpartum.
MedLine Citation:
PMID:  24176529     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
OBJECTIVE: The aim of this study was to investigate the effects of dietary counseling on blood lipid concentrations during and after pregnancy.
METHODS: Partcipants (N = 256) were randomized into three study groups: dietary counseling with probiotics or placebo and a control group at first trimester of pregnancy. Diet quality was evaluated from food records by an index of healthy eating and total cholesterol (TC), low-density lipoprotein cholesterol (LDL-C), high-density lipoprotein cholesterol, triglycerides, apolipoproteins A-I and B, and lipoprotein (a) were measured at the first and third trimesters of pregnancy and 1, 6, and 12 mo postpartum.
RESULTS: During pregnancy, no differences in lipid values were noted among the groups, but postpartum TC and LDL-C were lower in both dietary counseling groups compared with controls (P = 0.027 and P = 0.012, respectively). Higher points on the healthy eating index, normal weight, and regular exercise were associated with a more favorable lipid profile at 12 mo after delivery.
CONCLUSION: Maternal dietary counseling may lower maternal TC and LDL-C levels postpartum. A healthy lifestyle during pregnancy and postpartum may benefit women's cardiovascular health.
Authors:
Ulla Hoppu; Erika Isolauri; Pertti Koskinen; Kirsi Laitinen
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2013-10-29
Journal Detail:
Title:  Nutrition (Burbank, Los Angeles County, Calif.)     Volume:  -     ISSN:  1873-1244     ISO Abbreviation:  Nutrition     Publication Date:  2013 Oct 
Date Detail:
Created Date:  2013-11-1     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8802712     Medline TA:  Nutrition     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2013 Elsevier Inc. All rights reserved.
Affiliation:
Functional Foods Forum, University of Turku, Turku, Finland.
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