Yogurt consumption during pregnancy and preterm delivery in <scp>M</scp>exican women: A prospective analysis of interaction with maternal overweight status

Kriss, Jennifer L.; Ramakrishnan, Usha; Beauregard, Jennifer L.; Phadke, Varun K; Stein, Aryeh D.; Rivera, Juan Á.; Omer, Saad B.

doi:10.1111/mcn.12522

Cited by 11 publications

(14 citation statements)

References 33 publications

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“…The effects of probiotic yogurt were also evaluated in reference to the treatment of bacterial vaginosis and preventing preterm labor, as 30%-50% of preterm births are thought to be from maternal infection [20,21]. While the current mechanism of action is largely unknown, probiotics have been shown to be a viable alternative to antibiotics for bacterial vaginosis in pregnancy through the displacement of pathogens and interference of the inflammatory immune cascade [14,21]. Nonetheless, conflicting studies have also emerged in which research showing improved bowel performance is pitted against minimal changes in maternal microbiomes [6,15].…”

Section: Review Of Studiesmentioning

confidence: 99%

Benefits of Probiotic Yogurt Consumption on Maternal Health and Pregnancy Outcomes: A Systematic Review

He¹,

Chin²,

Lomiguen³

2020

Cureus

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The purported benefits of probiotics have been touted as adjunctive or alternative treatment to a variety of diseases. Limited studies have investigated the role of probiotic yogurt in the prevention and management of pregnancy-related adverse events. This literature review aims to analyze the benefits of probiotic yogurt on improving maternal health and pregnancy outcomes and to further identify possible areas of study. A detailed search was conducted utilizing the National Library of Medicine's MEDLINE/PubMed database. The following search terms were queried: ("probiotic" OR "probiotics") AND ("yogurt" OR "yoghurt") AND ("pregnancy"). All articles identified by this search strategy were retrieved in their entirety, analyzed for relevance, and thoroughly reviewed for additional studies. All data were accessed in March 2020. The review process revealed 13 manuscripts that met inclusion criteria for review, the majority (n=10) of which were clinical trial reports. The manuscripts were further classified and grouped broadly by study outcomes. The consumption of probiotic yogurt was found to improve metabolic, inflammatory, and infectious outcomes of pregnancy. Studies on the consumption of probiotic yogurt appear to have many positive benefits, ranging from improving metabolism to decreasing preterm births. While its mechanism is still largely unclear, probiotic yogurt holds promise as a nutritional, global pregnancy supplement. Future research should be conducted and may consider detailed study of more fermented foods that offer categorization as a probiotic. Additional funding and research conducted in other countries may also clarify the effects of probiotic yogurt consumption on pregnancy outcomes.

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Section: Review Of Studiesmentioning

confidence: 99%

Benefits of Probiotic Yogurt Consumption on Maternal Health and Pregnancy Outcomes: A Systematic Review

He¹,

Chin²,

Lomiguen³

2020

Cureus

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“…Furthermore, infection is an important factor in pre-term labor and pathogenic microbes can be outcompeted by probiotics, yet, according to a systematic review by Jarde et al (101) probiotics neither increased nor decreased pre-term birth (101). Kriss et al (102) corroborates this conclusion, but suggests that high probiotic yogurt consumption may be associated with reduction in preterm delivery in Mexican women of normal weight as opposed to overweight (102). Altogether, limited evidence exists that maternal probiotics beneficially impact the mother-infant interface and more research is needed on how changes in the gut microbiota that occur during pregnancy might be modulated by probiotic treatment.…”

Section: Maternal Probioticsmentioning

confidence: 88%

Implications of Probiotics on the Maternal-Neonatal Interface: Gut Microbiota, Immunomodulation, and Autoimmunity

Swartwout

Luo

2018

Front. Immunol.

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Probiotics are being investigated for the treatment of autoimmune disease by re-balancing dysbiosis induced changes in the immune system. Pregnancy is a health concern surrounding autoimmune disease, both for the mother and her child. Probiotics for maternity are emerging on the market and have gained significant momentum in the literature. Thus far, evidence supports that probiotics alter the structure of the normal microbiota and the microbiota changes significantly during pregnancy. The interaction between probiotics-induced changes and normal changes during pregnancy is poorly understood. Furthermore, there is emerging evidence that the maternal gut microbiota influences the microbiota of offspring, leading to questions on how maternal probiotics may influence the health of neonates. Underpinning the development and balance of the immune system, the microbiota, especially that of the gut, is significantly important, and dysbiosis is an agent of immune dysregulation and autoimmunity. However, few studies exist on the implications of maternal probiotics for the outcome of pregnancy in autoimmune disease. Is it helpful or harmful for mother with autoimmune disease to take probiotics, and would this be protective or pathogenic for her child? Controversy surrounds whether probiotics administered maternally or during infancy are healthful for allergic disease, and their use for autoimmunity is relatively unexplored. This review aims to discuss the use of maternal probiotics in health and autoimmune disease and to investigate their immunomodulatory properties.

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“…In 2007, the Cochrane Database demonstrated that the use of probiotics effectively reduced bacterial vaginosis during pregnancy [29]. A Mexican group reported that non-overweight women who ate more than 5 cups of yogurt per week had a reduced risk of PTB [11]. In our study, consumption of yogurt > 5 times/week before pregnancy was found to be associated with a reduced risk of early PTB (< 34 weeks) but not overall PTB or late PTB.…”

Section: Discussionmentioning

confidence: 99%

“…To estimate the risk of PTB based on the intake of each fermented food, we categorized participant responses for consumption of each food type as follows: miso soup, 1–2 days/week, 3–4 days/week, or ≥ 5 days/week and yogurt, < once per week, 1–4 times/week, or ≥ 5 times/week according to previous research [11]. The consumption of cheese and fermented soybeans was categorized as < once/week, 1–2 times/week, or ≥ 3 times/week.…”

Section: Methodsmentioning

confidence: 99%

“…Especially, probiotic intake during the early gestation period was associated with a lower risk of preterm delivery [10]. Kriss et al reported that the consumption of yogurt by non-obese Mexican women who are classified into low risk of PTB, reduced their risk of PTB [11]. A meta-analysis concluded that probiotic or prebiotic intake during pregnancy did not decrease PTB [12], although the timing and duration of probiotic administration were not consistent across the various studies.…”

Section: Introductionmentioning

confidence: 99%

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Fermented foods and preterm birth risk from a prospective large cohort study: the Japan Environment and Children’s study

Ito

Takamori

Yoneda

et al. 2019

Environ Health Prev Med

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Background The dietary pattern of pregnant women is known to be associated with preterm birth (PTB). We investigated whether PTB was associated with intake of fermented food by using data from the Japan Environment and Children’s Study. Methods From a data set of 103,099 pregnancies, 77,667 cases at low risk for PTB were analyzed. The primary outcome measurements were based on PTB. Fermented food (miso soup, yogurt, cheese, and fermented soybeans) consumption was assessed by using a semi-quantitative food frequency questionnaire. Results Intake of miso soup, yogurt, and fermented soybeans before pregnancy significantly reduced the risk of early PTB (< 34 weeks). The adjusted odds ratio (OR) for early PTB in women who had miso soup 1–2 days/week, 3–4 days/week, or ≥ 5 days/week were 0.58, 0.69, and 0.62, respectively, compared with those who had miso soup < 1 day/week (95% confidence interval (CI) 0.40–0.85, 0.49–0.98, and 0.44–0.87). The adjusted OR for early PTB in women who ate yogurt ≥ 3 times/week was 0.62 (95% CI, 0.44–0.87) compared to those who ate yogurt < 1 time/week. The adjusted OR for early PTB in women who ate fermented soybeans ≥ 3 times/week was 0.60 (95% CI, 0.43–0.84) compared to those who ate < 1 time/week. However, the incidence of overall PTB and late PTB (34–36 weeks) was not associated with fermented food intake. Conclusion PTB low-risk women with a high consumption of miso soup, yogurt, and fermented soybeans before pregnancy have a reduced risk of early PTB. Electronic supplementary material The online version of this article (10.1186/s12199-019-0782-z) contains supplementary material, which is available to authorized users.

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Yogurt consumption during pregnancy and preterm delivery in Mexican women: A prospective analysis of interaction with maternal overweight status

Cited by 11 publications

References 33 publications

Benefits of Probiotic Yogurt Consumption on Maternal Health and Pregnancy Outcomes: A Systematic Review

Benefits of Probiotic Yogurt Consumption on Maternal Health and Pregnancy Outcomes: A Systematic Review

Implications of Probiotics on the Maternal-Neonatal Interface: Gut Microbiota, Immunomodulation, and Autoimmunity

Fermented foods and preterm birth risk from a prospective large cohort study: the Japan Environment and Children’s study

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