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Abstract：
BACKGROUND: It is well known that maternal diet affects the development of offspring. Herein, the relationship between maternal intake of fermented foods during pregnancy and offspring development was investigated.
METHODS: The diet of 103,060 pregnant women at >4 months of gestation who were enrolled in the Japan Environment and Children\'s Study was analyzed. Their intake levels of fermented soybeans (miso and natto), yogurt, and cheese were investigated. The developmental status of the offspring at 3 years of age was assessed using the Ages and Stages Questionnaires (ASQ-3). Multivariable logistic regression analysis was performed to determine the risk of maternal intake levels of the fermented foods associated with subsequent developmental delay in the offspring.
RESULTS: Intake of cheese was associated with a reduced risk of child developmental delay in all intake level groups from the second quartile onward. Intakes of miso and yogurt were associated with a reduced risk of developmental delay in communication skills in the fourth quartile. There was no association between intake of natto and developmental delay.
CONCLUSIONS: Maternal consumption of fermented foods during pregnancy may reduce the risk of later developmental delay in offspring. It is therefore important to review the mother\'s diet for fermented foods during pregnancy. However, further studies are warranted to evaluate the factors influencing the association between diet and offspring development.
METHODS: The diet of 103,060 pregnant women at >4 months of gestation who were enrolled in the Japan Environment and Children\'s Study was analyzed. Their intake levels of fermented soybeans (miso and natto), yogurt, and cheese were investigated. The developmental status of the offspring at 3 years of age was assessed using the Ages and Stages Questionnaires (ASQ-3). Multivariable logistic regression analysis was performed to determine the risk of maternal intake levels of the fermented foods associated with subsequent developmental delay in the offspring.
RESULTS: Intake of cheese was associated with a reduced risk of child developmental delay in all intake level groups from the second quartile onward. Intakes of miso and yogurt were associated with a reduced risk of developmental delay in communication skills in the fourth quartile. There was no association between intake of natto and developmental delay.
CONCLUSIONS: Maternal consumption of fermented foods during pregnancy may reduce the risk of later developmental delay in offspring. It is therefore important to review the mother\'s diet for fermented foods during pregnancy. However, further studies are warranted to evaluate the factors influencing the association between diet and offspring development.
摘要：
背景：众所周知，母体饮食会影响后代的发育。在这里，研究了孕妇在怀孕期间摄入发酵食物与后代发育的关系。
方法：对参加日本环境与儿童研究的103,060名妊娠>4个月孕妇的饮食进行分析。他们摄入的发酵大豆（味mis和纳豆）的水平，酸奶,对奶酪进行了调查。使用年龄和阶段问卷（ASQ-3）评估3岁时后代的发育状况。进行了多变量逻辑回归分析，以确定母亲摄入发酵食物水平与后代随后发育迟缓相关的风险。
结果：从第二四分位数开始，在所有摄入水平组中，奶酪的摄入与儿童发育迟缓的风险降低相关。摄入味o和酸奶与第四个四分位数的沟通技巧发育迟缓的风险降低有关。纳豆的摄入与发育迟缓之间没有关联。
结论：母亲在怀孕期间食用发酵食品可能会降低后代后期发育迟缓的风险。因此，在怀孕期间检查母亲的饮食中的发酵食物是很重要的。然而,需要进一步的研究来评估影响饮食与后代发育之间关联的因素.
方法：对参加日本环境与儿童研究的103,060名妊娠>4个月孕妇的饮食进行分析。他们摄入的发酵大豆（味mis和纳豆）的水平，酸奶,对奶酪进行了调查。使用年龄和阶段问卷（ASQ-3）评估3岁时后代的发育状况。进行了多变量逻辑回归分析，以确定母亲摄入发酵食物水平与后代随后发育迟缓相关的风险。
结果：从第二四分位数开始，在所有摄入水平组中，奶酪的摄入与儿童发育迟缓的风险降低相关。摄入味o和酸奶与第四个四分位数的沟通技巧发育迟缓的风险降低有关。纳豆的摄入与发育迟缓之间没有关联。
结论：母亲在怀孕期间食用发酵食品可能会降低后代后期发育迟缓的风险。因此，在怀孕期间检查母亲的饮食中的发酵食物是很重要的。然而,需要进一步的研究来评估影响饮食与后代发育之间关联的因素.
