The Role of Citrus Lemon Aromatherapy in Alleviating Pregnancy-Induced Nausea and Vomiting: A Food Science Perspective

Abstract

This research examined the effectiveness of citrus lemon aromatherapy, a natural plant-based intervention, and PC6 acupressure in reducing nausea and vomiting during the initial trimester of pregnancy, utilizing the principles of food science. The research utilized a non-probability quota sampling technique to select a sample of 40 expectant mothers. The study employed a two-group quasi-experimental pre-test/post-test design. The study involved the categorization of participants into two groups, namely aromatherapy and acupressure. The intensity of nausea and vomiting was assessed using the PUQE-24 instrument. The study analyzed pre- and post-intervention scores and found a statistically significant decrease in symptoms after the intervention. The Independent Sample T-Test yielded a p-value of 0.000. The comparative efficacy of both interventions was found to be statistically insignificant (p=0.465). The results emphasize the usefulness of utilizing citrus lemon aromatherapy as a non-pharmacological intervention for pregnancy-induced nausea and vomiting. This intervention is both safe and effective and has potential implications for its integration into obstetric and midwifery practice within the larger context of food science.