Plain language summary
Excessive weight during pregnancy and maternal obesity are associated with health complications. Long-term complications include the appearance of obesity and noncommunicable diseases in both mother and child. The aim of the study was to evaluate whether dietary counselling decreased the consumption of total sugars and energy, compared to their consumption before the intervention and compared to women who only received routine counselling. The study is an experimental study that compared the intervention group (n = 272) to the control group (n = 161). The former received dietary counselling whilst the latter received the routine control recommendations. The study population consisted of overweight or obese pregnant women. Results indicate that an intervention with dietary counselling in overweight or obese pregnant women was effective in decreasing the consumption of foods that most contribute to total sugars, energy, and the percentage of energy from sugars. Authors conclude that the implementation of a dietary intervention with nutritional counselling focused on sugars consumption, decreased the consumption of energy and total sugars in overweight and obese pregnant women, mainly in the foods groups high in free sugars.
Abstract
OBJECTIVE Evaluate if an intervention based on nutritional counseling decreases total sugars and energy consumption in overweight and obese pregnant women, compared to their previous consumption and compared to women who only received routine counseling. METHODS Randomized study of two groups: dietary counseling (Intervention Group: IG) and routine counseling (Control Group: CG). The intervention consisted of three educational sessions focused on decreasing intake of foods that most contribute to sugars consumption. Changes in sugars and energy consumption were evaluated by a food frequency questionnaire before and after the intervention. RESULTS We evaluated 433 pregnant women, 272 in IG and 161 in CG, who before intervention had a mean consumption of 140 g total sugars and 2134 kcal energy per day. At the end of the intervention, the IG showed 15 g/day lower consumption of total sugars (95% CI: -25 and -5 g/day), 2% less total energy from sugars (95% CI: -3% and -1% g/day), and 125 kcal/day less energy than the CG (95% CI: -239 and -10 kcal/day). Table sugar, sweets, and soft drinks had the greatest reduction in consumption. CONCLUSIONS The intervention focused on counseling on the decrease in consumption of the foods that most contribute to sugars consumption in overweight and obese pregnant women was effective in decreasing total sugars and energy consumption, mainly in the food groups high in sugars. Future studies should examine if this intervention has an effect on maternal and fetal outcomes.
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