مقایسه تأثیر مصرف خوراکی شربت زعفران- عسل با شربت خرما بر درد زایمان زنان نخست‌زا

نوع مقاله : اصیل پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد آموزش مامایی، کمیته تحقیقات دانشجویی، دانشکده پرستاری و مامایی، دانشگاه علوم پزشکی کردستان، سنندج، ایران.

2 کارشناس ارشد مامایی، دانشکده پرستاری و مامایی، دانشگاه علوم پزشکی کردستان، سنندج، ایران.

3 دانشیار گروه مامایی، مرکز تحقیقات مراقبت بالینی، پژوهشکده توسعه سلامت، دانشکده پرستاری و مامایی، دانشگاه علوم پزشکی کردستان، سنندج، ایران.

چکیده

مقدمه: درد زایمان یکی از شدیدترین دردهایی است که یک زن در طی زایمان خود تجربه می­کند. با توجه به اهمیت کاهش درد زایمان و انجام زایمان طبیعی، مطالعه حاضر با­ هدف مقایسه تأثیر مصرف خوراکی شربت زعفران­ عسل با شربت خرما بر درد زایمان زنان نخست­زا انجام شد.
روش­کار: این مطالعه کارآزمایی بالینی ­تصادفی­شده در سال 1398 بر روی 180 نفر از زنان نخست­زای مراجعه­کننده به بخش زایمان بیمارستان بعثت شهر سنندج انجام شد. افراد به‌صورت تصادفی به سه گروه شربت زعفران ­عسل، شربت خرما و گروه دارونما تقسیم شدند. معیارهای ورود به مطالعه شامل: زنان نخست­زا، دیلاتاسیون 4 سانتی­متر سرویکس، سن 35-18 سال، بارداری تک‌قلو بود. ارائه مایعات فوق در بدو ورود به مطالعه (دیلاتاسیون 4 سانتی‌متر) و سپس هر 60-30 دقیقه یک‌بار تا پایان فاز فعال مرحله اول زایمان بر اساس تمایل بیمار تمدید شد. به‌منظور بررسی شدت درد زایمان از خط­کش سنجش درد استفاده شد. تجزیه و تحلیل داده­ها با استفاده از نرم­افزار SPSS (نسخه 24) و آزمون­های آنالیز واریانس، کای اسکوئر و اندازه­های تکراری انجام شد. میزان p کمتر از 05/0 معنی‌دار در نظر گرفته شد.
یافته­ها: سه گروه قبل از انجام مداخله از نظر میانگین شدت­ درد در ابتدای فاز فعال، اختلاف آماری معنی­داری نداشتند (690/0=p)، ولی بعد از مداخله، در پایان فاز فعال (001/0p<)، مرحله دوم (001/0p<) و سوم زایمان (001/0p<) میان سه گروه اختلاف آماری معنی­داری وجود داشت. همچنین شدت درد در مرحله دوم زایمان در گروه شربت خرما در مقایسه با گروه شربت زعفران­ عسل کمتر بود (015/0=p)، ولی در پایان فاز فعال (928/0=p) و مرحله سه زایمان (652/0=p) بین دو گروه مداخله اختلاف آماری معنی­داری وجود نداشت.
نتیجه­گیری: مصرف شربت زعفران ­عسل و شربت خرما هر دو در کاهش درد زایمان مؤثر است، ولی شربت خرما در مرحله ­دوم زایمان مؤثرتر از شربت زعفران ­عسل می­باشد و از آن می­توان به­جای مداخلات دارویی جهت کاهش ­درد زایمان بهره ­برد.

کلیدواژه‌ها

عنوان مقاله [English]

The Effect of Oral Consumption of Honey- Saffron syrup with Date syrup on Labor Pain in Nulliparous Women

نویسندگان [English]

  • Hana Sohrabi 1
  • Roya Karimeh 2
  • Golbahar Ghaderkhani 2
  • Roonak Shahoei 3
1 M.Sc. student in Midwifery Training, Students Research Committee, School of Nursing and Midwifery, Kurdistan University of Medical Sciences, Sanandaj, Iran.
2 M.Sc. of Midwifery, School of Nursing and Midwifery, Kurdistan University of Medical Sciences, Sanandaj, Iran.
3 Associate Professor, Department of Midwifery, Clinical Care Research Center, Research Institute for Health Development, School of Nursing and Midwifery, Kurdistan University of Medical Sciences, Sanandaj, Iran.
چکیده [English]

Introduction: Labor pain is one of the most severe pains which a woman experiences during childbirth. Therefore, due to the importance of reducing labor pain and performing normal vaginal delivery, the present study was conducted aimed to compare the effect of oral consumption of honey-saffron syrup with date syrup on labor pain in nulliparous women.
Methods: This randomized clinical trial study was performed in 2019 on 180 primiparous women referring to the maternity ward of Besat Hospital in Sanandaj. The subjects were randomly divided into three groups: honey saffron syrup, date syrup and placebo group. Inclusion criteria were: nulliparous women, 4 cm dilatation of the cervix, age 18-35 years, and singleton pregnancy. The above fluids were given at the beginning of the study (dilatation of 4 cm) and then every 30-60 minutes until the end of the active phase of the first stage of labor according to the patient's desire. Pain assessment line was used to evaluate the severity of labor pain. Data were analyzed using SPSS software (version 24) and analysis of variance, Chi-square and Repeated Measurement tests. P<0.05 was considered statistically significant.
Results: There was no statistically significant difference between the three groups in terms of mean pain intensity at the beginning of the active phase before the intervention (P=0.690). After the intervention, there was a statistically significant difference between the three groups at the end of the active phase (P<0.001), the second stage (P<0.001) and the third stage of labor (P<0.001). Also, pain intensity in the second stage of labor was lower in the date syrup group compared to the honey-saffron syrup group (P=0.015. But, there was no statistically significant difference between the two intervention groups at the end of the active phase (P=0.928) and the third stage of labor (P=0.652).
Conclusion: Consumption of honey-saffron syrup and date syrup are both effective in reducing labor pain, but date syrup in the second stage of labor is more effective than honey-saffron syrup and it can be used instead of drug interventions to reduce labor pain.

کلیدواژه‌ها [English]

  • Date
  • Honey
  • Labor pain
  • Saffron

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مجله زنان، مامایی و نازایی ایران
دوره 25، شماره 2
اردیبهشت 1401
صفحه 67-78

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