Natto is a traditional Japanese food made from whole soybeans fermented with a specific bacterium, resulting in a sticky texture and a pungent aroma. This food is often recognized for its nutritional density and is a staple in many diets. For individuals who are pregnant and considering dietary changes, this information explores the safety profile and the specific nutritional contributions of natto in the context of maternal health.
Natto Safety During Pregnancy
Natto is generally considered safe for consumption during pregnancy when it is commercially prepared and handled correctly. The fermentation process relies on the bacterium Bacillus subtilis var. natto, which is distinct from the pathogens often associated with foodborne illnesses in pregnant women. This specific strain of bacteria is not known to be a source of common pregnancy concerns like Listeria monocytogenes or Toxoplasma gondii.
The modern production of natto involves steaming or boiling the soybeans before inoculation, which eliminates any harmful bacteria. This heat treatment contributes significantly to the food’s safety profile. Commercially packaged natto should be stored as directed and consumed promptly after opening to minimize spoilage.
Pregnant individuals should always source natto from reputable commercial producers. Strict hygiene standards in manufacturing ensure the product is free from contaminants. Focusing on pre-packaged, pasteurized products helps ensure the highest level of food safety throughout the pregnancy.
Nutritional Powerhouse for Maternal Health
Natto provides several nutrients that support the increased demands of a developing fetus and the pregnant body. It is a dense source of protein, delivering approximately 19 grams per 100-gram serving, which is crucial for fetal tissue growth and the expansion of maternal blood volume and uterine tissue. This protein is plant-based and highly digestible due to the fermentation process.
The food is also a valuable source of folate, a B vitamin recognized for its role in preventing neural tube defects. Folate is necessary early in pregnancy, making consistent dietary sources beneficial. Additionally, natto supplies significant amounts of iron, which helps prevent maternal anemia by supporting the production of red blood cells.
Natto’s fermentation with Bacillus subtilis results in a product rich in probiotics, which support a healthy gut microbiome. During pregnancy, digestive transit often slows down, and the probiotics in natto may help maintain regular digestion and nutrient absorption. Frequent maternal intake of natto may be linked to a lower incidence of eczema in children at six months of age.
Preparation and Consumption Guidelines
Incorporating natto into a diet should be done in moderation, ensuring it is part of a varied and balanced nutritional plan. Pregnant individuals should not rely on it as their sole source for any nutrient. Consumption requires awareness of its specific biological compounds.
Natto is exceptionally high in Vitamin K2, which plays a role in blood coagulation. It also contains nattokinase, an enzyme produced during fermentation that has blood-thinning properties. Individuals taking prescribed anticoagulant medications (blood thinners) must consult a healthcare provider before regularly consuming natto due to the presence of both Vitamin K2 and nattokinase.
A doctor’s guidance is necessary to determine if the intake of Vitamin K2 or nattokinase could interfere with medication efficacy or existing medical conditions. Natto should be kept refrigerated and consumed by the expiration date listed on the package. Any opened package should be stored in an airtight container and eaten within a few days to preserve quality and safety.