Risk factors of gestational hypertension for pregnant women
Keywords:
gestational hypertension, risk factors, pregnant womanAbstract
Background: Gestational hypertension (GH) is characterized by the new onset of hypertension after 20 weeks gestation without any maternal or fetal features of preeclampsia, followed by return of blood pressure to normal within 3 months post-partum. At first presentation, this diagnosis will include some women (up to 25%) who are in the process of developing preeclampsia, but have not yet developed proteinuria or other manifestations.
Objectives: Determination of risk factors of gestation hypertension among pregnant women and to find out the relationship between some demographic characteristic and gestation hypertension.
Methods: A case-control study design was conducted at maternity and obstetric teaching hospital in holy Karbala city to identify risk factors of hypertension for women during pregnancy. The study was initiated from the period of 25 October (2022) to 22 April (2023). A non-probability (convenience sampling) of 25 patients who has been diagnosed with gestational hypertension and 25 Patients who doesn’t diagnose with gestational hypertension. A simple random sampling was used to select 25 pregnant women with no hypertension and 25 pregnant women with diagnosed gestational hypertension at Gynecology and Obstetrics Teaching Hospital in Karbala City of Iraq. Valid and reliable checklist tool was used to evaluate the risk factors of gestational hypertension for pregnant women, while the questionnaire used to collect demographic data.
Results: The results reveal there about 48% of sample have gestational hypertension within 15-25 years and about 40% of primary school have gestational hypertension also show about 80% housewife sample have gestational hypertension and44%from enough Economic situation about 48% of gestational hypertension sample sometime eat foods that contain fat before and during pregnancy
Conclusion: Based on the findings of the present study, the result of this study reveals high significant relationship with some risk factors like, genetic factors (renal diseases) and significant concerning item, add salt to the foods was eaten and age.
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