Maternal intake of natto, a Japan's traditional fermented soybean food, during pregnancy and the risk of eczema in Japanese babies

Naoko Ozawa, Naoki Shimojo, Yoichi Suzuki, Shingo Ochiai, Taiji Nakano, Yoshinori Morita, Yuzaburo Inoue, Takayasu Arima, Shuichi Suzuki, Yoichi Kohno

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)

Abstract

Background: There are reports that the maternal diet during pregnancy may affect development of babies' eczema. We sought to investigate the association between the maternal diet during pregnancy and the risk of eczema in infancy in Japan. Methods: A birth cohort was set up at 2 hospitals in Chiba city. Dietary habits concerning fish, butter, margarine, yogurt and natto during pregnancy was obtained from mothers just after delivery. The intake frequencies of these foods were classified into four groups: 1) daily, 2) 2-3 times a week, 3) once a week and 4) once a month or less. Diagnosis of eczema at 6 months of age was made by the presence of an itchy rash that persisted more than two months. Results: Valid data on 650 mother-baby pairs were obtained. No relationship between frequencies of the maternal intake of fish, margarine and yogurt during pregnancy and the onset rate of the babies' eczema were observed. For butter consumption, the incidence of babies' eczema was significantly higher in the group with daily intake than in those with an intake 2-3 times a week or less (p = 0.044). For natto, incidence of babies' eczema was significantly lower in the group with everyday intake than those eating it 2-3 times a week or less (p = 0.020). Conclusions: High frequency intake of natto during pregnancy possibly reduces the incidence of eczema in children at 6 months of age.

Original languageEnglish
Pages (from-to)261-266
Number of pages6
JournalAllergology International
Volume63
Issue number2
DOIs
Publication statusPublished - 2014

Keywords

  • Atopic dermatitis
  • Food
  • Infant
  • Natto
  • Pregnancy

ASJC Scopus subject areas

  • Immunology and Allergy

Fingerprint

Dive into the research topics of 'Maternal intake of natto, a Japan's traditional fermented soybean food, during pregnancy and the risk of eczema in Japanese babies'. Together they form a unique fingerprint.

Cite this