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    Home > Active Ingredient News > Drugs Articles > New research finds that eating more fermented food before pregnancy may reduce the risk of premature birth

    New research finds that eating more fermented food before pregnancy may reduce the risk of premature birth

    • Last Update: 2019-07-02
    • Source: Internet
    • Author: User
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    A new study from Japan's Toyama University recently found that women who eat more fermented food before pregnancy have a significantly lower risk of premature birth The research team of Obstetrics and gynecology in Fushan University Affiliated Hospital investigated the relationship between miso soup, yoghurt and natto, three kinds of fermented foods, and health care during pregnancy and childbirth The results showed that the probability of preterm delivery (preterm delivery before 34 weeks of pregnancy) was significantly lower in those who consumed miso soup more than once a week, natto more than three times and yoghurt more than five times before pregnancy than in those who did not or did not consume more food Not only that, the risk of premature delivery was also significantly reduced in the women who had experienced premature delivery The researchers say one of the main reasons for premature birth is bacterial infection There are abundant probiotics in fermented foods such as miso, yoghurt and natto, which can improve human immunity and reduce bacterial and viral infection, so it is helpful to prevent premature delivery.
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