Adherence to the mediterranean diet and serum adiponectin levels in pregnancy: Results from a cohort study in normal weight caucasian women

Angela Spadafranca, Gabriele Piuri, Camilla Bulfoni, Isabel Liguori, Alberto Battezzati, Simona Bertoli, Attilio F. Speciani, Enrico Ferrazzi

Research output: Contribution to journalArticle

Abstract

The Mediterranean Diet (MedDiet) is significantly associated with anti-inflammatory effects and a favorable health outcome. During pregnancy, both inflammatory changes and oxidative balance are essential for a successful outcome, while an unbalanced inflammatory response can be a key mediator of obstetrical syndromes. The aim of this study is to investigate the adherence to MedDiet during pregnancy in the 1st and in the 3rd trimester, and to test whether the adherence was associated with serum adiponectin levels. The study was carried out on 99 normal weight Caucasian women. The adherence to MedDiet was measured by a 13-point Mediterranean scale. The whole sample scored 7.2 ± 1.5, with no difference between first and third trimester (p = 0.7). Critical points were: fruit < 3 servings/day in 77% of the sample, beans < 3 times/week in 89%, fish < 2 times/week in 69%, and nut weekly intake < 30 g in 75%. The serum adiponectin levels significantly decreased from the first to the third trimester (−16% ± 4%, p = 0.008), which confirms a low-grade inflammatory condition associated with advancing gestational age. The women who were in the highest tertile of the adherence to MedDiet had a lower percentage decrease, as compared with those in the lowest tertile (10% ± 11% vs. −34% ± 3%, p = 0.01). Even if in pregnancy the adiponectin levels are strongly influenced by the low-grade inflammation, the adherence to MedDiet may modulate this state.

Original languageEnglish
Article number928
JournalNutrients
Volume10
Issue number7
DOIs
Publication statusPublished - Jul 20 2018

Keywords

  • Adiponectin
  • Low-grade inflammation
  • Mediterranean diet
  • Pregnancy

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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