The use of dairy products with probiotics reduces the risk of pre-eclampsia in pregnant women, said Norwegian researchers.
Scientists have watched over 30 thousand pregnant women. It turned out that among those who ate kefir, yogurt or milk enriched with probiotics, pre-eclampsia was detected only in 4.1% of cases, and among those who refused probiotics – 5.6%. Experts estimate that women who use probiotics have an average 20% lower risk of illness.
Preeclampsia can develop in the second half of pregnancy. The lack of timely treatment of preeclampsia causes a phase of eclampsia – a condition that threatens the health and life of the mother and child.
Risk factors for the disease are obesity, multiple pregnancies, genetic predisposition, hypertension, diabetes mellitus, as well as some autoimmune diseases.