Consume probiotics at the end of the pregnancy may reduce the risk of complications such as preeclampsia or premature birth, depending on results of a study published in the medical journal BMJ Open. Preeclampsia occurs in 8% of pregnancies. She is responsible for births of large premature, causes intrauterine growth delays and can lead to maternal mortality due to the complications it generates: kidney and liver failure, complications cardiac and pulmonary.
Researchers from the University of Sahlgrenska in Sweden carried out a study with 70,149 healthy women between 1999 and 2008 including 37,050 who gave birth to their first child to analyze the role of a diet rich in probiotics present in dairy products fermented like yogurt about two risks of motherhood: preeclampsia, a serious disease associated with high blood pressure in the middle of the second trimester of pregnancy and the likelihood ofpremature delivery.
The results of the study showed that one in four women (over 23%) said they had eaten rich “probiotic” dairy products before their birth. pregnancy. More than a third (37%) said they had used it at the start of their pregnancy and 32% at the end of their pregnancy.
Probiotics effective in reducing the risk of preeclampsia and preterm labor
During the study, preeclampsia was identified in 5% of women. Consumption of probiotics was associated with a 20% lower risk, but only in late pregnancy (week 30).
The researchers also observed that the risk of preterm delivery was reduced by 11 to 27% thanks to a diet rich in probiotics.
This is an observational study, so no definitive conclusions can be drawn as to cause and effect. Further research is needed.
But, “if future randomized controlled studies confirm a protective effect of probiotic consumption on the reduced risk of preeclampsia and preterm birth, recommending it would be a promising public health measure to prevent these adverse pregnancy outcomes.” , they conclude.
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