Taking probiotics during pregnancy could reduce the risk of gestational diabetes for two thirds of women, according to a New Zealand study published in the British Journal of Nutrition.
Researchers from the University of Otago in Wellington studied the impact of a probiotic, lactobacillus rhamnosus HN001, which is used to produce fermented milk products such as yogurt, on the risk of gestational diabetes.
Characterized by an intolerance of carbohydrates, gestational diabetes disturbs the regulation of glucose levels and results in an excess of blood sugar. Generally affecting between 1 and 4 per cent of pregnancies globally and up to as much as 10 per cent in some populations, the illness is not only dangerous to expectant mothers, it also exposes their babies to certain risks (excessive growth and weight gain).
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