Study On The Association Between The Levels Of 25(OH)D In Blood/the Exposure Of Cooking Oil Fume And Adverse Pregnancy Outcomes For Pregnant Women

Objective To understand the status of cooking oil fume?COF?exposure and the levels of serum 25?OH?D in pregnant women during pregnancy at a hospital in Hefei,and observe the pregnancy outcomes of pregnant women.The aim is to study the association between the serum 25?OH?D levels/COF exposure and adverse pregnancy outcomes in pregnant women,and we will finally provide guidance for pregnant women in preventing adverse pregnancy outcomes.Methods From July 1,2018 to August 1,2019,a total of 711 pregnant women were surveyed by questionnaire in Anhui Maternal and Child Health Hospital.According to inclusion and exclusion criteria,584 pregnant women were finally included in this study.Baseline data,lifestyle habits,and pregnancy outcomes were collected through questionnaire surveys.Pregnant women were divided into control and exposure groups based on whether they were exposed to cooking oil fume during pregnancy or not.Maternal peripheral blood was collected,and serum was isolated from the blood.The concentrations of 25?OH?D in maternal blood were detected by human 25?OH?D Elisa kit.According to the level of 25?OH?D in serum,pregnant women are divided into 2groups:the vitamin D insufficient group?25?OH?D<75 nmol/L?and the vitamin D sufficient group?25?OH?D?75 nmol/L?.Statistical methods were used to analyze association between the levels of 25?OH?D in blood/the exposure of cooking oil fume and adverse pregnancy outcomes for pregnant women.Results From July 1,2018 to August 1,2019,a total of 96 cases of adverse pregnancy outcomes occurred in Anhui Maternal and Child Health Hospital,including 75 cases of premature birth?PTB?and 21 cases of full-term low birth weight?FT-LBW?.According to whether pregnant mothers cooked at least once a week at home,there were 288women in the exposure group and 296 women in the control group.There were 185pregnant women with sufficient vitamin D levels and 399 women with insufficient vitamin D levels.Studies have found that there is no interaction between COF exposure during pregnancy and 25?OH?D levels in the mother's body for the occurrence of adverse pregnancy outcomes in pregnant women.After controlling for confounding factors,logistic regression analysis using binary classification revealed that increased levels of 25?OH?D are protective factors for risk reduction of PTB and FT-LBW(OR_PTB=0.079,P<0.001;OR_FT-LBW=0.219,P=0.042);Exposure to COF during pregnancy is a risk factor for the increased risk of PTB and FT-LBW(OR_PTB=3.713,P<0.001;OR_FT-LBW=10.383,P=0.002).Exposure to COF during pregnancy was significantly associated with the incidence of PTB and FT-LBW(?²_PTB=22.126,P<0.001;?²_FT-LBW=14.765,P<0.001);The 25?OH?D level in pregnant women was also significantly associated with the incidence of PTB and FT-LBW(?²_PTB=30.459,P<0.001;?²_FT-LBW=4.940,P=0.026).In terms of specific cooking methods,after controlling for confounding factors,the logistic regression analysis of binary classification found that the use of fried and fried cooking methods during pregnancy was an independent risk factor for increased risk of PTB?OR=4.642,P<0.001?;The use of natural gas as cooking fuel during pregnancy is an independent risk factor for the increased risk of FT-LBW(OR_{natural gas}=6.918,P=0.015).In addition,after controlling for confounding factors,it was found that exposure to COF during pregnancy reduced 25?OH?D levels in pregnant women?OR=0.006,P<0.001?.In terms of specific cooking methods,the total weekly cooking time during pregnancy in 2.5h-5.0h will reduce the 25?OH?D level relative to the total weekly cooking time of 0?OR=0.022,P<0.001?;There was a significant difference between the incidence of COF and the inadequate 25?OH?D levels in pregnant women??²=240.863,P<0.001?.Conclusion The COF exposure during pregnancy and the peripheral blood 25?OH?D level in this investigation were significantly associated with the occurrence of PTB and FT-LBW.The exposure to COF during pregnancy and the insufficient 25?OH?D level in the pregnant mother were both risk factors for increased risk of PTB and FT-LBW.In the specific cooking method,the use of fried frying,natural gas are all risk factors for the increased risk of PTB and FT-LBW.In addition,COF exposure during pregnancy is a risk factor for insufficient 25?OH?D levels in the peripheral blood of the body,and there is a significant correlation between COF exposure and 25?OH?D levels.These findings will provide guidance and direction for pregnant mothers to choose proper cooking methods and supply vitamin D during pregnancy,as well as opinions and methods for relevant departments to prevent the occurrence of adverse pregnancy outcomes.