Effects of Nutrition during Pregnancy on Levels of Cord Blood Fatty Acids

Aim: This study was planned and conducted to evaluate the effect of nutrition in pregnant women on cord blood fatty acid levels. Materials and Methods: Demographic, anthropometric and nutritional data of 33 pregnant women were taken at the beginning of last trimester and 24-hour food consumption was recorded. Fatty acid content of cord blood was determined by gas chromatography. Nutritional fatty acids were analyzed by BEBIS program and compared with percentage of fatty acids in cord blood. Results: Mean daily energy consumption of pregnant women was 1894,37±590,46 kcal. The daily intakes were 40,7% carbohydrate, 15,5% protein and 43,8% fat. Ratios of saturated ,monounsaturated and polyunsaturated fatty acids in daily nutrition and cord blood were %39,7-%47,5, %38,6-%20,8, %21,7-%32 respectively. Discussion and Conclusion: It was seen that amount of protein taken with nutrition was related with cord blood fatty acids. In this study it was seen that nutrition habbits of increased saturated fatty acids and protein were increasing the cord blood fatty acids levels. Also, it was concluded that pregnant women should have an adequate and balanced nutrition to keep their health and maintain normal fetal growth and more studies are needed in this subject