According to a new study published in the American Journal of Epidemiology, pregnant women who regularly consume probiotic-rich yogurt or milk have a reduced risk of developing pre-eclampsia.
The findings suggest the presence of lactobacilli may modify placental trophoblast inflammation, systemic inflammation & blood pressure that are all linked to pre-eclampsia.
Researchers examined the association between consumption of milk-based probiotic products in pregnancy & development of pre-eclampsia and its subtypes in 33,399 women who participated in the Norwegian Mother & Child Cohort Study between 2002-2008.
The intake of milk-based products containing probiotic lactobacilli was estimated from a self-reported food frequency questionnaire; pre-eclampsia diagnoses were obtained from the Norwegian Medical Birth Registry. They found women who consumed 140 mL of probiotic milk products daily had a 20% less risk of developing preeclampsia.
The association was most prominent in severe pre-eclampsia—daily probiotics intake was associated with a 39% reduced risk, while weekly probiotic intake was associated with a 25% reduced risk.
22 September 2011