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ABSTRACT: 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 (ConclusionPTB low-risk women with a high consumption of miso soup, yogurt, and fermented soybeans before pregnancy have a reduced risk of early PTB.
SUBMITTER: Ito M
PROVIDER: S-EPMC6492326 | biostudies-literature | 2019 May
REPOSITORIES: biostudies-literature
Ito Mika M Takamori Ayako A Yoneda Satoshi S Shiozaki Arihiro A Tsuchida Akiko A Matsumura Kenta K Hamazaki Kei K Yoneda Noriko N Origasa Hideki H Inadera Hidekuni H Saito Shigeru S
Environmental health and preventive medicine 20190501 1
<h4>Background</h4>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.<h4>Methods</h4>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 ...[more]