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

  • Mika Ito (University of Toyama) (作成者)
  • Ayako Takamori (作成者)
  • Satoshi Yoneda (作成者)
  • Arihiro Shiozaki (University of Toyama) (寄稿者)
  • Akiko Tsuchida (作成者)
  • Kenta Matsumura (University of Toyama) (作成者)
  • Kei Hamazaki (作成者)
  • Noriko Yoneda (作成者)
  • Hideki Origasa (作成者)
  • Hidekuni Inadera (University of Toyama) (寄稿者)
  • Shigeru Saito (作成者)

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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 (
利用可能になった日2019
出版社figshare

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  • 1 学術論文

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