剖宫产与自然分娩新生儿味觉发育研究

Taste development in vaginal delivery dan cesarean section newborns

【目的】观察240例自然分娩和剖宫产健康新生儿味觉反应差异。【方法】用等级资料两样本Wilc-oxon秩和检验分析不同生产方式新生儿对味觉反应的差异;用Spearman等级相关系数分析剖宫产儿四种味觉面部表情等级与利多卡因用量相关性。【结果】剖宫产与自然分娩儿对甜味和酸味反应差异有显著性;男女剖宫产儿对甜味和咸味的反应差异有显著性;男女自然分娩儿对甜味和苦味反应差异有显著性;男性剖宫产儿与自然分娩儿对甜味?咸味和酸味的反应差异有显著性;女性剖宫产儿与自然分娩儿对甜味和酸味的反应差异有显著性;剖宫产新生儿四种味觉面部表情等级与利多卡因用量无显著相关。【结论】自然分娩新生儿味觉反应较剖宫产儿敏感。

[Objective] To make a comparison on taste development in vaginal delivery and cesarean section newborns. [Methods] 240 newborns enrolled in the study were divided into two groups according to the delivery way. All newborns were tested by sweet, salt, sour and bitter solutions at 90 minutes after birth. Facial responses to four solutions were estimated by Baby Facial Action Coding System. [Results] Vaginal delivery newborns were more sensitive to sweet and sour solutions （P〈0. 000 5）. Both vaginal （P=0. 012） and cesarean section （P=0. 025） male newborns were more sensitive to sweet solution than females. Cesarean section male newborns were more sensitive to salt solution than female newborns （P=0. 021）. Vaginal delivery male newborns were more sensitive to salt （P=0. 007） and sour （P=0. 006） than cesarean section males. Vaginal dctivery female newborns were more sensitive to sour than cesarean section females （P〈0. 000 5）. Spearman rank correlation analysis revealed that facial responses to four solutions were very little associated with quantities of Lidocaine use in cesarean section newborns. [Conclusions] Taste of vaginal delivery newborns develops better than cesarean section newborns.