Associations of fermented food consumption with stool consistency, gestational weight gain, and micronutrient intake during pregnancy

Evidence on the potential role of fermented food consumption during pregnancy remains limited. This study examined the associations between maternal fermented food consumption, stool consistency, gestational weight gain, and micronutrient intake during pregnancy. This cross-sectional study included 237 pregnant women attending a tertiary hospital between June and November 2025. Fermented food consumption was assessed using a food frequency questionnaire. Stool consistency was evaluated using the Bristol Stool Scale, and nutrient intake was assessed using dietary analysis software. Associations were analysed using adjusted regression models and appropriate non-parametric tests. Women with normal stool consistency had higher fermented food consumption than those with hard or loose stool forms (overall p = 0.008), and this association was supported in an adjusted sensitivity analysis (aOR per 100-g/day increase = 1.24, 95% CI 1.02–1.51; p = 0.033). Fermented food consumption was lower among women with insufficient gestational weight gain than among those with adequate or excessive weight gain (overall p = 0.003). Positive associations were identified between fermented food consumption and selected micronutrient intakes, including vitamins B2, B6, and B12 (all p < 0.05). In this study, higher fermented food consumption was associated with normal stool consistency and higher intakes of selected micronutrients. However, because of the cross-sectional design, causal relationships cannot be established. Further prospective and intervention studies are warranted.