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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.