There is evidence supporting an association between the dietary pattern of pregnant women and PTB. Premature infants are also likely to have long-term impairment and social inequality in their adult life. Preterm birth (PTB) is the most significant adverse outcome for maternal and child health in many countries. PTB low-risk women with a high consumption of miso soup, yogurt, and fermented soybeans before pregnancy have a reduced risk of early PTB. However, the incidence of overall PTB and late PTB (34–36 weeks) was not associated with fermented food intake. The adjusted OR for early PTB in women who ate fermented soybeans ≥ 3 times/week was 0.60 (95% CI, 0.43–0.84) compared to those who ate < 1 time/week. The adjusted OR for early PTB in women who ate yogurt ≥ 3 times/week was 0.62 (95% CI, 0.44–0.87) compared to those who ate yogurt < 1 time/week. The adjusted odds ratio (OR) for early PTB in women who had miso soup 1–2 days/week, 3–4 days/week, or ≥ 5 days/week were 0.58, 0.69, and 0.62, respectively, compared with those who had miso soup < 1 day/week (95% confidence interval (CI) 0.40–0.85, 0.49–0.98, and 0.44–0.87). Intake of miso soup, yogurt, and fermented soybeans before pregnancy significantly reduced the risk of early PTB (< 34 weeks). Fermented food (miso soup, yogurt, cheese, and fermented soybeans) consumption was assessed by using a semi-quantitative food frequency questionnaire. The primary outcome measurements were based on PTB. Methodsįrom a data set of 103,099 pregnancies, 77,667 cases at low risk for PTB were analyzed. We investigated whether PTB was associated with intake of fermented food by using data from the Japan Environment and Children’s Study. The dietary pattern of pregnant women is known to be associated with preterm birth (PTB).
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