Effects of Brewed Dill Seedsand Oxytocin on Labor Pain Intensity: A Clinical Trial

Background and Objective: Pain is a normal and inevitable phenomenon in childbirth. The present study aimed to compare the effects of brewed dill seeds and oxytocin on the intensity of labor pain. Materials and Methods: This clinical trial was performed on 100 participants. A total of 100 cards labeled A or B were prepared and placed in a container; each participant randomly picked one card; thosewithcard A were entered in the dill  (intervention) groupandthose with card B in the oxytocin (control) group. In the dillgroup, 10 g of dill seeds were boiled in 100 mL of water for 10 minutes, filtered, and provided to the participants to drink at the active phase onset (cervical dilation of 3-4 cm). In the oxytocin group, 10 units of oxytocin were added to 1000 mL of Ringer serum and infused as routine. The McGill questionnaire was completed in both groups before the onset of the active phase and 6 hours later. Findings: There was no statistically significant difference in the intensity of labor pain between the two groups. However, the results showed that the length of the first stage of labor in the intervention group was shorter than that of the control group (p<0.001). Conclusion: In comparison with oxytocin, dill seeds did not reduce the labor pain, but they shortened the first stage of labor