母亲的发酵食物摄入量和婴儿的神经发育:日本环境和儿童研究
Tomomi Tanaka1,2, Kenta Matsumura2,3, Akiko Tsuchida2,3
1Department of Pediatrics, Faculty of Medicine, University of Toyama, Toyama, Toyama, Japan.
Asia Pacific journal of clinical nutrition
|March 18, 2024
概括
孕妇在怀孕期间食用发酵食品,如米索和酸奶,可能有助于婴儿的神经发育. 特定的食物与沟通,精细运动和个人社会技能延迟的风险降低有关.
科学领域:
- 微生物组和肠道健康
- 神经发育儿科 神经发育儿科
- 营养流行病学 营养流行病学
背景情况:
- 肠道细菌菌群的组成与神经发育有关.
- 发酵食品对于建立肠道微生物群至关重要.
- 怀孕期间母亲饮食对后代神经发育的作用是一个活跃的研究领域.
研究的目的:
- 研究孕妇在怀孕期间摄入发酵食品与后代早期神经发育结果之间的关联.
- 确定可能对婴儿发育产生积极影响的特定发酵食品.
- 探索母亲的饮食和婴儿的精神运动技能之间的潜在联系.
主要方法:
- 分析了日本环境与儿童研究中73522名孕妇的数据.
- 使用半定量食品频率问卷 (FFQ) 评估母亲摄入四种常见的发酵食品.
- 在1岁时使用年龄和阶段问卷 (ASQ) 评估婴儿神经发育.
主要成果:
- 母亲摄入米索和发酵大豆显示,减少了沟通技巧延迟的风险.
- 摄入发酵大豆和奶酪与较低的精细运动技能延迟风险有关.
- 酸奶和奶酪的摄入量与个人社会技能延迟的风险降低有关;对毛发动机技能没有影响.
结论:
- 孕妇在怀孕期间食用发酵食品表明与婴儿精神运动发育有有益的关联.
- 特定的发酵食品如米索,发酵大豆,奶酪和酸奶可能会支持早期神经发育的不同方面.
- 需要进一步的研究来证实这些关联并阐明潜在的机制.
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