OSLO—Pregnant women who regularly consume probiotic-rich milk or yogurt have a reduced risk of developing preeclampsia, according to a new study published in the American Journal of Epidemiology. The findings suggest the presence of lactobacilli may modify placental trophoblast inflammation, systemic inflammation and blood pressure that are all linked to preeclampsia.
Researchers examined the association between consumption of milk-based probiotic products in pregnancy and development of preeclampsia and its subtypes in 33,399 women who participated in the Norwegian Mother and Child Cohort Study between 2002-2008. The intake of milk-based products containing probiotic lactobacilli was estimated from a self-reported food frequency questionnaire; preeclampsia 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 preeclampsia—daily probiotics intake was associated with a 39% reduced risk, while weekly probiotic intake was associated with a 25% reduced risk.
