New research suggests that pregnant women who consume fermented foods like yoghurt, garri, and ogiri from the early stages of pregnancy may reduce the risk of neurodevelopmental delays in their children.
A Japanese study discovered that eating fermented foods during pregnancy could lower the risk of neurodevelopmental disorders, which affect brain development and function.
These disorders are linked to gastrointestinal issues and imbalances in gut bacteria.
Scientists have long known that healthy gut microorganisms are vital for overall well-being, and research dating back to the 19th century shows that the gut bacteria of healthy individuals differ from those who are sick.
Boosting healthy microorganisms in infancy is crucial for preventing future diseases, and the mother’s intestine is the primary source of these beneficial organisms for the newborn.
Analyzing data from the Japan Environment and Children’s Study, researchers found that consuming fermented foods during pregnancy had positive effects on various aspects of neurodevelopment in children, as reported in the Asia Pacific Journal of Clinical Nutrition.
Fermented foods, rich in probiotics, are essential for maintaining a healthy intestinal tract.
Fermentation is a crucial process that enables the production of everyday staples like garri, lafun, and ogiri, as well as indulgent treats like chocolate.
In a comprehensive nationwide study, researchers recruited over 73,000 pregnant women from 15 regions in Japan between 2011 and 2014 to investigate the relationships between environmental factors and children’s health and development.
The study assessed the women’s consumption of four common fermented foods – miso soup, fermented soybeans, yoghurt, and cheese – during pregnancy using a food frequency questionnaire.
This questionnaire evaluated their average diet from the beginning of pregnancy, with standard portion sizes commonly consumed in Japan.
The study aimed to explore the links between fermented food intake during pregnancy and children’s health outcomes.
The researchers categorized the women’s fermented food intake into four groups, ranging from smallest to largest amounts consumed.
They then assessed the neurodevelopment of their infants at 10-13 months using the Ages and Stages Questionnaires (ASQ3), which evaluates communication, motor skills, problem-solving, and social skills.
The results showed that consuming miso soup and fermented soybeans during pregnancy was associated with improved communication and fine motor skills in infants.
Eating cheese was linked to better problem-solving and social skills, while yoghurt consumption was tied to enhanced personal-social skills.
Notably, moderate amounts of fermented soybeans and higher amounts of cheese were associated with better cognitive development.
However, no significant connections were found between fermented food intake and gross motor skills. These findings suggest that consuming fermented foods during pregnancy may have beneficial effects on infant neurodevelopment.
The researchers declared, “In this study, we found that maternal intake of fermented foods during pregnancy may protect against neurodevelopmental delay in early childhood, supporting our initial hypothesis.
Among the five neurodevelopmental domains assessed, the effects were observed in communication, fine motor, problem-solving, and personal-social skills.”
The researchers proposed a follow-up study to further investigate the link between fermented food consumption during pregnancy and child development when the children reach three years old.
Previous research published in the journal ‘Nutrients’ suggested that daily consumption of probiotic-rich fermented foods may alleviate nausea during pregnancy.
The study found that taking probiotic capsules twice a day reduced nausea by 16% and vomiting by 33%, and also provided relief from constipation.
Morning sickness affects up to 80% of pregnant individuals, and while it may be a sign of a healthy pregnancy, it can still be uncomfortable. Instead of supplements, incorporating fermented foods into the diet may offer a natural solution.
Additionally, a Japanese study discovered that consuming fermented foods during pregnancy is associated with longer sleep duration in babies and toddlers, with infants sleeping 10 hours or more per night if their mothers ate fermented foods during pregnancy.
The study explored the impact of fermented food consumption on sleep duration from one to three years old.
