THE INFLUENCE OF TYPES OF FOOD CONSUMPTION DURING PREGNANCY ON MATERNAL WEIGHT AND FAT GAIN

Abstract

Obesity is more common even in the pregnant population, as over 20% of the pregnant population is obese. This condition is of particular concern as it is associated with a higher risk of complications during pregnancy, including gestational diabetes, preterm birth, low birth weight, and developmental problems in the baby. Excessive Gestational Weight Gain (EGWG) and fat gain are prevalent among half of all pregnant women globally and are linked to adverse pregnancy outcomes, including small for gestational age (SGA) infants, large for gestational age (LGA) infants, macrosomia (excessive birth weight), cesarean delivery, gestational diabetes mellitus (GDM), preeclampsia, postpartum weight retention, and increased risk of obesity in offspring. Among various dietary factors, saturated fat consumption is a significant concern due to its potential to exacerbate obesity and related complications. Relatedly, nutrition during pregnancy affects the health of the mother and the development of the baby. Specifically, saturated fats have been scrutinized for their role in increasing gestational weight and fat gain. Awareness of the foods consumed during pregnancy can influence maternal weight and fat gain; thus, focusing on foods consumed during pregnancy makes it possible to aid future expecting women to attain a healthy pregnancy and a healthy baby. Therefore, examining the impact of saturated fat intake is crucial for developing dietary recommendations that promote optimal pregnancy outcomes. This change could reduce the risk of complications for both the mother and her baby, such as gestational diabetes, preterm birth, low birth weight, and developmental problems. Objective: The purpose of this study is to determine the influence of saturated fat consumption during pregnancy on gestational weight and fat gain at 36 weeks gestation. I hypothesize that pregnant women consuming lower saturated fats during pregnancy will experience reduced gestational weight gain (GWG) and fat gain relative to those consuming higher saturated fats. Methods: Pregnant mothers between the ages 18 and 40 were enrolled between 13- and 16-weeks gestation. This is a secondary analysis of women that participated in a randomized control trial assessing the influence of exercise types on maternal and infant health outcomes. During the study, women completed screening questions and a food frequency questionnaire (FFQ) at 16 and 36 weeks gestation. The FFQ was used to compare high saturated diet vs. lower saturated diet during pregnancy on GWG and fat gain; an alpha level of 0.05 and a power of 95% was set for between-group comparisons. For t-test analysis, the IBM SPSS statistics Version 29 was used. A linear regression model and a chi-square test were used to assess variables that predict GWG and fat gain in late pregnancy. Results: At 16 and 36 wks gestational age, there were no differences in maternal descriptors between groups. Specifically, maternal characteristics such as maternal age, pre-pregnancy BMI, BMI (kg/m²), body fat percentage, gravida, and parity were similar between the low and high saturated fat groups (all p > .05). The change in maternal body morphometrics from 16 to 36 weeks gestation was also similar between groups. However, women who consumed more high saturated fats had increased thigh and suprailiac skinfolds relative to women who consumed low saturated fat foods at 36wks. Discussion: Based on previous research, I hypothesized that women who consumed less saturated fats during pregnancy would experience reduced GWG and fat gain compared to those consuming high saturated fats. However, the findings did not fully support my hypothesis. Instead, the results showed no difference between groups (low saturated fat group and high saturated fat group) for GWG, BMI, and body fat. However, the differences in skinfold measurements suggest a slight influence of diet. Several limitations must be considered, including overall dietary patterns, physical activity, genetic factors, and pre-pregnancy BMI. Despite these limitations, this study is the first to assess the influence of high vs. low saturated fat consumption during pregnancy on maternal weight and body fat gain, providing valuable insights for future dietary recommendations. Further research is needed to explore these findings in more detail.