A recent study published in the journal PLoS ONE has found a significant link between maternal consumption of fermented foods during pregnancy and improved neurodevelopmental outcomes in their children by the age of three.
Study Overview
The research, titled “Relationship between Maternal Consumption of Fermented Foods and the Development of the Offspring at the Age of 3 Years,” is part of the Japan Environment and Children’s Study (JECS). This nationwide birth cohort study aims to investigate the environmental impacts on child health and development.
Background
Fermented foods are known to regulate intestinal microbiota and prevent diseases such as diabetes, allergies, depression, obesity, and constipation. Previous studies have suggested a connection between autism, depressive symptoms, gut-brain interaction, and fermented food intake. Since fetal microbiota development begins in utero and is inherited from the mother, the maternal diet could significantly influence fetal development by enhancing the intestinal environment. Fermented foods also provide essential nutrients beneficial for child development.
About the Study
The JECS study collected data from 103,060 pregnancies, ultimately analyzing 60,910 mother-infant pairs after excluding cases of multiple enrollment, multiple pregnancies, miscarriage or stillbirth, and incomplete data. Maternal dietary intake of fermented foods (miso, natto, yogurt, and cheese) during pregnancy was assessed using a self-administered Food Frequency Questionnaire. Participants provided written informed consent.
The primary outcome measured was the neurodevelopmental status of the offspring at three years of age, evaluated using the Ages and Stages Questionnaires (ASQ-3), which assesses development in five domains: communication, problem-solving, gross motor, fine motor, and social skills. Responses were scored and analyzed using multivariate logistic regression to estimate the risk of neurodevelopmental delay based on maternal intake of fermented foods, divided into quartiles. Various confounders were considered in the analysis, such as maternal age, body mass index, smoking status, physical activity, and socioeconomic factors.
Study Results
The intake levels of the four fermented foods during pregnancy were categorized into quartiles:
Miso (0–24 g, 25–74 g, 75–145 g, and 147–2,063 g)
Natto (0–1.7 g, 3.3–5.4 g, 10.7–12.5 g, and 16.1–600.0 g)
Yogurt (0–8 g, 12–26 g, 30–90 g, and 94–1,440 g)
Cheese (0–0.7 g, 1.3–2.0 g, 2.1–4.3 g, and 5.0–240.0 g)
The study found that mothers who consumed higher amounts of yogurt during pregnancy generally had higher education levels, annual incomes, and a greater percentage of nulliparas. Their partners also tended to have higher education levels, and there was a lower percentage of smokers or passive smokers among them. Additionally, higher intake groups for all four fermented foods exhibited greater energy and folic acid intake compared to the lowest intake group.
Multivariable logistic regression analysis demonstrated that cheese intake during pregnancy significantly reduced the risk of neurodevelopmental delay in offspring across all five domains at three years of age. Mothers in the highest quartile of cheese intake had children with notably lower risks of delays in communication, gross motor, fine motor, problem-solving, and social skills compared to those in the lowest quartile. Similarly, higher yogurt intakes were associated with reduced risks of developmental delays, particularly in communication skills.
While higher intake levels of miso and natto showed some beneficial effects, these were less pronounced compared to yogurt and cheese. For instance, mothers in the highest quartile of miso consumption had offspring with a modest reduction in the risk of communication skill delays. Conversely, natto intake did not significantly correlate with reduced developmental delays across the assessed domains.
Conclusions
The study concludes that when mothers consumed at least 1.3 grams of cheese daily during pregnancy, their offspring had a significantly reduced risk of motor and neurodevelopmental delays by age three. Fermented foods enhance nutritional value through microbial fermentation, promoting health and influencing neurodevelopment via gut-brain interactions. Previous studies have linked maternal intake of fish, fruits, and vitamins with better offspring development. This study extends those findings, highlighting the unique benefits of cheese. Cheese contains essential nutrients like protein, zinc, and tryptophan, which support neurodevelopment. Improved maternal gut health from fermented food intake could benefit fetal development, emphasizing the importance of maternal diet during pregnancy.
