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Intake of probiotic food and risk of spontaneous preterm delivery
- Myhre, Ronny, Brantsæter, Anne Lise, Myking, Solveig, Gjessing, Håkon Kristian, Sengpiel, Verena, Meltzer, Helle Margrete, Haugen, Margaretha, Jacobsson, Bo
- American journal of clinical nutrition 2011 v.93 no.1 pp. 151-157
- maternal nutrition, women, premature birth, probiotics, food intake, food choices, pregnancy complications, risk assessment, protective effect, risk reduction, animal pathogens, food frequency questionnaires, dairy products, Lactobacillus, Norway
- BACKGROUND: Preterm delivery represents a substantial problem in perinatal medicine worldwide. Current knowledge on potential influences of probiotics in food on pregnancy complications caused by microbes is limited. OBJECTIVE: We hypothesized that intake of food with probiotics might reduce pregnancy complications caused by pathogenic microorganisms and, through this, reduce the risk of spontaneous preterm delivery. DESIGN: This study was performed in the Norwegian Mother and Child Cohort on the basis of answers to a food-frequency questionnaire. We studied intake of milk-based products containing probiotic lactobacilli and spontaneous preterm delivery by using a prospective cohort study design (n = 950 cases and 17,938 controls) for the pregnancy outcome of spontaneous preterm delivery (<37 gestational weeks). Analyses were adjusted for the covariates of parity, maternal educational level, and physical activity. RESULTS: Pregnancies that resulted in spontaneous preterm delivery were associated with any intake of milk-based probiotic products in an adjusted model [odds ratio (OR): 0.857; 95% CI: 0.741, 0.992]. By categorizing intake into none, low, and high intakes of the milk-based probiotic products, a significant association was observed for high intake (OR: 0.820; 95% CI: 0.681, 0.986). CONCLUSION: Women who reported habitual intake of probiotic dairy products had a reduced risk of spontaneous preterm delivery.