The relationship between egg consumption during pregnancy and risk of gestational diabetes mellitus

Background: substantial evidence indicates that diet caninfluence glucose homeostasis. therefore modification of dietmay have beneficial effects on diabetes risk. limited studieshave been published about the association between eggconsumption and diabetes mellitus but studies about suchassociation during pregnancy are very limited. the aim of thisstudy was to investigate the association between eggconsumption during pregnancy and risk of gestational diabetesmellitus (gdm) in ahvaz.material and methods: in this case - control study, 123 pregnantwomen with gdm and 130 healthy pregnant women werecompared. usual egg consumption during pregnancy wasdetermined by a food frequency questionnaire. participantswere classified into three groups according to usual eggconsumption, as follows: low ( < 1 per week), moderate (1 to lessthan 4 per week) and high (? 4 per week). data were analyzedby logistic regression test.results: after adjustment for the possible confounding factors(age, prepregnancy body mass index, monthly weight gain,parity, abortion in previous pregnancies, macrosomia inprevious pregnancies, history of gdm, diabetes or gdm in thefirst-degree relatives, hypertension, education and spouse'seducation, gestational age) odds ratios for moderate and highegg consumption compared to low consumption were 1.602 and1.345; (p=0.297 & p=0.573), respectively.conclusion: according to findings of this case-control studythere was no association between egg consumption duringpregnancy and risk of gdm.