Volume 31, Issue 116 (February 2019)
IJN 2019, 31(116): 18-27 |
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Fathi L, Amraei K. Effects of Phoenix dactylifera Syrup Consumption on the Severity of Labor Pain and Length of the Active Phase of Labor in Nulliparous Women. IJN 2019; 31 (116) :18-27
URL: http://ijn.iums.ac.ir/article-1-2842-en.html
URL: http://ijn.iums.ac.ir/article-1-2842-en.html
1- Lecturer, Department of Midwifery, School of Nursing and midwifery, Lorestan University of Medical Sciences, Khorramabad, Departement of Midwifery, School of Nursing and midwifery, Tehran University of medical Science, Tehran, Iran
2- Assistant Professor, Departement of Psychology, Faculty of Literature and Humanities, Lorestam University, Khorramabad, Iran. (Correspnding author) Tel: 06633120001 Email: amraei.k@lu.ac.ir
2- Assistant Professor, Departement of Psychology, Faculty of Literature and Humanities, Lorestam University, Khorramabad, Iran. (Correspnding author) Tel: 06633120001 Email: amraei.k@lu.ac.ir
Abstract: (5033 Views)
Background & Aims: Delivery is a painful event, and the management of labor pain is of utmost importance. The present study aimed to assess the effects of the oral consumption of date palm (Phoenix dactylifera) syrup on labor pain and length of the active phase of labor in nulliparous women.
Materials & Methods: This randomized clinical trial was conducted on 64 healthy volunteer nulliparous women who met the inclusion criteria at Asali Teaching Hospital in Khorramabad, Iran. The participants were selected randomly and assigned to two groups of intervention (date palm syrup) and control (32 subjects per group). Data were collected using a questionnaire with the domains of demographic characteristics and vaginal examinations in labor, and pain intensity was assessed using the visual analogue scale (VAS). Pain intensity was measured every 30 minutes during the active phase of labor. Data analysis was performed in SPSS version 16.
Results: The mean score of pain intensity was significantly lower in the intervention group compared to the control group (P<0.05). Moreover, the mean length of the active phase of labor was significantly lower in the intervention group compared to the control group (P<0.01).
Conclusion: According to the results, the consumption of date palm syrup significantly decreased pain intensity and the length of delivery, so that despite reducing the labor pain, labor was not prolonged, and the length of the active phase of labor significantly reduced as well. Considering the importance of evidence-based research and its use in practice, further investigations in this regard are required.
Materials & Methods: This randomized clinical trial was conducted on 64 healthy volunteer nulliparous women who met the inclusion criteria at Asali Teaching Hospital in Khorramabad, Iran. The participants were selected randomly and assigned to two groups of intervention (date palm syrup) and control (32 subjects per group). Data were collected using a questionnaire with the domains of demographic characteristics and vaginal examinations in labor, and pain intensity was assessed using the visual analogue scale (VAS). Pain intensity was measured every 30 minutes during the active phase of labor. Data analysis was performed in SPSS version 16.
Results: The mean score of pain intensity was significantly lower in the intervention group compared to the control group (P<0.05). Moreover, the mean length of the active phase of labor was significantly lower in the intervention group compared to the control group (P<0.01).
Conclusion: According to the results, the consumption of date palm syrup significantly decreased pain intensity and the length of delivery, so that despite reducing the labor pain, labor was not prolonged, and the length of the active phase of labor significantly reduced as well. Considering the importance of evidence-based research and its use in practice, further investigations in this regard are required.
Type of Study: Research |
Subject:
Midwifery
Received: 2018/11/10 | Accepted: 2019/02/7 | Published: 2020/02/7
Received: 2018/11/10 | Accepted: 2019/02/7 | Published: 2020/02/7
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