The Role of Fermented Product Consumption During Pregnancy and Lactation in the Development of Cow's Milk Allergy in Infants

Introduction: This study investigates the potential impact of maternal consumption of fermented products during pregnancy and lactation on the development of cow's milk protein allergy (CMPA) in infants. The introduction highlights how maternal diet can influence immune tolerance and the development of allergic diseases. Although the protective effects of fermented foods on various health conditions are recognized, evidence on their role in preventing allergic diseases remains inconclusive. Methods: The research was conducted as a case-control study with 95 children aged 0–3 years, comprising 46 CMPA cases and 49 healthy controls. Data were collected through face-to-face interviews with mothers, focusing on demographic information, maternal diet, and environmental factors. Fermented product consumption was measured in grams and milliliters, and allergy diagnoses were confirmed via clinical evaluations, IgE tests, and oral food challenge tests. Results: Our study analyzed 46 cases and 49 controls. Among cases, 67.4% (n=31) had IgE-mediated CMPA, while 32.6% (n=15) had non-IgE-mediated CMPA. Maternal smoking during pregnancy was reported in 4.3% of cases and 10.2% of controls (p=0.437). Yogurt intake Turing pregnancy was lower in cases (230 g/week) than in controls (420 g/week) (p=0.011), while cheese intake was 210 g/week and 225 g/week, respectively (p=0.042). Conclusion: The study concludes that maternal consumption of fermented products during pregnancy may reduce the risk of CMPA in infants. However, larger and long-term studies are needed to clarify the interaction between dietary, cultural, and environmental factors. Further investigation into variables like antacid use, probiotic supplementation, and infection history is also recommended to better understand their influence on CMPA development.