Iran Journal of Nursing

  Background and Aim: Preeclampsia and eclampsia are threatening complications of pregnancy influencing the health of mothers and their fetus. So, prevention of these complications through providing mothers with natural diet vitamins during pregnancy is very important. The aim of this study was to examine relationship between consumption of diet rich in vitamin E and preeclapsia/ eclampsia in pregnant women.

  Material and Method: This was a case-control study. Data were collected through interview and filling up questionnaires. One hundred and fifty four women with age between 18-35 years were selected through continuous sampling method (75 women in case and 79 in control group). Case and control groups were matched according to the gravida and vitamins supplement consumption.

  Results: Finding indicated that there were statistically significant relationship between preeclampsia/ eclampsia and consumption of foods rich in vitamin E. This relationship was significant according to the number of servings and also amount of vitamin E received, for the number of serving for both nuts and unsaturated vegetable oil (P=0.000), mayonnaise cream (P=0.012), and for the amount of vitamin E received from diet ( ³ 15mg/day) (P=0.000). Consumption of these diets in case group was less than control group. The consumption of saturated vegetable oil in case group were higher than control group (P=0.009).

  Conclusion: As the results showed, there were direct relations between preeclampsia/ eclampsia and insufficient consumption of food full of vitamin E. Proper educational programs about nutrition during pregnancy, particularly during first trimester in the first pregnancy, is recommended. Prospective studies are suggested in order to confirm the existed findings.