According to Gram Research analysis, eating yogurt and cheese during pregnancy does not prevent excessive weight gain or larger babies at birth, though women who consume more fermented dairy tend to have healthier starting weights and better overall diet quality. A cohort study of pregnant women found that average fermented dairy intake was 63 grams daily, with no significant associations between intake and gestational weight gain or macrosomia, though fermented dairy was part of a healthier overall dietary pattern.
A new study looked at whether pregnant women who eat fermented dairy foods like yogurt and cheese have healthier pregnancies and babies. Researchers tracked the diets of pregnant women and studied their gut bacteria and their babies’ gut bacteria over time. They found that women who ate more yogurt and cheese had healthier body weights before pregnancy and ate better overall, but the fermented dairy didn’t seem to prevent excessive weight gain during pregnancy or larger babies at birth. The study suggests fermented dairy foods are part of a healthy pregnancy diet, though more research is needed to fully understand their benefits.
Key Statistics
A cohort study of pregnant women found that the average fermented dairy intake during pregnancy was 63 grams per day, equivalent to about one small yogurt or a small handful of cheese.
Research showed that pregnant women who consumed more fermented dairy had healthier body weights at enrollment and higher overall diet quality scores, but fermented dairy intake was not associated with reduced gestational weight gain or lower rates of larger babies at birth.
A study examining infant gut bacteria found that higher maternal fermented dairy intake during pregnancy was negatively associated with only one bacterial group, Bacteroidota, in babies at six months of age, suggesting limited effects on infant microbiota composition.
The Quick Take
- What they studied: Whether eating fermented dairy foods (yogurt and cheese) during pregnancy affects a mother’s weight gain, baby’s birth weight, and the bacteria living in the mother’s and baby’s digestive systems.
- Who participated: Pregnant women from the GLOWING study, a long-term research project tracking pregnancy and early childhood health in the United States.
- Key finding: Women who ate more yogurt and cheese during pregnancy had healthier starting weights and better overall diets, but fermented dairy intake did not reduce excessive pregnancy weight gain or prevent larger babies at birth.
- What it means for you: Eating yogurt and cheese during pregnancy appears to be part of a healthy diet, but these foods alone won’t prevent pregnancy weight gain or oversized babies. Talk with your doctor about overall diet quality during pregnancy rather than focusing on one food type.
The Research Details
Researchers followed pregnant women from the GLOWING study and collected detailed food records at six different times during their pregnancies. They tracked exactly what the women ate, including how much yogurt and cheese they consumed. The scientists also collected samples of bacteria from the mothers’ digestive systems during each trimester of pregnancy and from their babies at one month, six months, and one year of age. They used a special genetic test to identify and count the different types of bacteria present in these samples.
This approach allowed the researchers to see whether women who ate more fermented dairy had different patterns of weight gain, different rates of having larger babies, or different types of gut bacteria compared to women who ate less fermented dairy. By collecting information at multiple time points, they could track changes throughout pregnancy and early infancy.
This research design is important because it captures real eating patterns over time rather than asking people to remember what they ate months ago. By measuring gut bacteria at multiple stages, researchers could see if fermented dairy foods actually changed the bacterial communities in mothers and babies. This type of detailed tracking helps answer whether fermented dairy truly affects pregnancy outcomes or if other factors are more important.
The study used objective measurements like genetic sequencing to identify bacteria rather than relying on estimates. However, the researchers note that the women in this study ate relatively small amounts of fermented dairy (an average of 63 grams per day, about one small yogurt or a small handful of cheese), and most participants came from similar geographic areas. This means the results may not apply to populations that eat more fermented dairy or have different dietary traditions. The study also did not randomly assign women to eat different amounts of fermented dairy, so we cannot be completely certain that the fermented dairy itself caused the observed associations.
What the Results Show
The study found that pregnant women who ate more yogurt and cheese had healthier body weights when they first enrolled in the study. These women also had higher overall diet quality scores, meaning they ate more nutritious foods in general. However, when researchers looked at weight gain during pregnancy itself, they found no significant difference between women who ate more fermented dairy and those who ate less. Similarly, the amount of fermented dairy a woman ate during pregnancy did not predict whether her baby would be born at a larger size (4000 grams or more).
The researchers also examined whether fermented dairy affected the types of bacteria living in mothers’ digestive systems during pregnancy. They found no significant associations between fermented dairy intake and the overall bacterial communities in pregnant women. This was somewhat surprising, as fermented foods are known to contain beneficial bacteria.
When looking at babies’ gut bacteria, the researchers found only one notable association: higher maternal fermented dairy intake was linked to lower levels of a specific bacterial group called Bacteroidota in babies at six months of age. The researchers note this was a single finding among many bacteria examined, so it may have occurred by chance.
The study revealed that women who consumed more fermented dairy had better overall diet quality scores during pregnancy, suggesting these women were making healthier food choices in general. This broader dietary pattern may be more important for pregnancy health than fermented dairy alone. The researchers also noted that the average amount of fermented dairy consumed in this study population was quite modest at about 63 grams daily, which is less than many populations around the world consume.
Previous research has suggested that fermented foods might help with weight management and gut health, but this study found more limited effects during pregnancy. The lack of association with pregnancy weight gain and baby size differs from some earlier research on dairy products in general, though fermented dairy specifically has been less studied in pregnant populations. The minimal changes to maternal gut bacteria were unexpected, as fermented foods are typically thought to influence digestive bacteria, though this may reflect the relatively low intake levels in this particular study group.
The researchers identified several important limitations. First, the women in this study ate relatively small amounts of fermented dairy compared to populations in other countries, so the results may not apply to women who eat more yogurt and cheese. Second, the study could not prove that fermented dairy directly caused the observed associations because women were not randomly assigned to eat different amounts. Third, the study did not measure other factors that might affect pregnancy outcomes, such as exercise, stress, or sleep quality. Finally, the specific types of yogurt and cheese consumed were not always clearly documented, so researchers could not determine whether different fermented dairy products had different effects.
The Bottom Line
Based on this research, eating yogurt and cheese during pregnancy appears to be part of a healthy diet, though these foods alone won’t prevent excessive weight gain or larger babies. Pregnant women should focus on overall diet quality, including plenty of fruits, vegetables, whole grains, and protein sources. Talk with your healthcare provider about appropriate weight gain targets and dietary goals for your specific pregnancy. This study suggests fermented dairy is beneficial as part of a balanced diet rather than as a standalone solution for pregnancy health.
This research is relevant to pregnant women, women planning pregnancy, and healthcare providers advising pregnant patients. The findings are particularly useful for women wondering whether they should specifically increase fermented dairy intake during pregnancy. However, women with dairy allergies or intolerances should not feel pressured to consume these foods. The results may be less applicable to populations that traditionally eat much larger amounts of fermented dairy products.
If you increase your fermented dairy intake during pregnancy, you would not expect to see changes in weight gain patterns or baby size immediately. These are outcomes that develop over the entire pregnancy. Any benefits to overall diet quality would accumulate gradually throughout pregnancy. Changes to gut bacteria, if they occur, might take weeks to months to develop.
Frequently Asked Questions
Does eating yogurt during pregnancy help prevent weight gain?
Research shows that while women who eat more yogurt tend to have healthier starting weights and better overall diets, yogurt intake during pregnancy was not associated with reduced weight gain. Focus on overall diet quality rather than single foods.
Can fermented dairy foods change my baby’s gut bacteria?
A study tracking infant microbiota found minimal associations between maternal fermented dairy intake and baby’s gut bacteria composition. Only one bacterial group showed a connection at six months of age, suggesting fermented dairy has limited effects on infant microbiota.
Is cheese safe to eat while pregnant?
This research included cheese as a fermented dairy food consumed during pregnancy. Hard cheeses are generally considered safe during pregnancy. Always consult your healthcare provider about specific foods and proper food safety practices during pregnancy.
How much yogurt should I eat during pregnancy?
The pregnant women in this study consumed an average of 63 grams of fermented dairy daily. Rather than focusing on a specific amount, aim for yogurt as part of a balanced diet including fruits, vegetables, whole grains, and proteins. Discuss personalized nutrition goals with your doctor.
Will fermented dairy help my baby be born at a healthy weight?
This study found no association between maternal fermented dairy intake and baby birth weight or macrosomia risk. Healthy birth weight depends on many factors including overall nutrition, genetics, and maternal health. Work with your healthcare provider on comprehensive pregnancy nutrition.
Want to Apply This Research?
- Log daily yogurt and cheese intake in grams, tracking both the amount consumed and the type (plain yogurt, flavored yogurt, hard cheese, soft cheese). Compare this to your overall diet quality score and pregnancy weight gain trends over monthly intervals.
- If you enjoy yogurt and cheese, aim to include one serving of fermented dairy daily as part of a balanced diet that also includes fruits, vegetables, whole grains, and lean proteins. Choose plain or low-sugar varieties when possible to maximize nutritional value.
- Track your weekly fermented dairy intake alongside your overall diet quality and pregnancy weight gain. Review these patterns monthly with your healthcare provider to ensure you’re meeting personalized nutrition goals for your pregnancy.
This research summary is for educational purposes only and should not replace professional medical advice. Pregnancy nutrition is highly individual and depends on your specific health status, dietary needs, and medical history. Always consult with your healthcare provider or a registered dietitian before making significant changes to your diet during pregnancy. This study was conducted in a specific U.S. population with relatively low fermented dairy intake, so results may not apply to all populations or dietary patterns. If you have dairy allergies, intolerances, or other dietary restrictions, discuss alternative sources of nutrition with your healthcare team.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.