Pilot Study of Daily Fermented Poi to Improve Maternal Microbiome and Reduce Gestational Diabetes Risk During Pregnancy

What this Trial Is About

Researchers are evaluating the effects of daily consumption of fermented poi on the maternal microbiome and the risk of gestational diabetes during pregnancy. This pilot study involves fifty pregnant participants between approximately 12 and 24 weeks of gestation and aims to inform the feasibility and design of a larger culturally grounded dietary intervention for preventing gestational diabetes. The study focuses on assessing changes in the vaginal, oral, and rectal microbiome, diet quality, gestational diabetes diagnosis, and pregnancy outcomes compared with matched controls from an existing cohort. Eligible participants will undergo a brief dietary washout period avoiding poi and other fermented foods. Then, they will receive one pound of fermented poi daily for 28 consecutive days during the second trimester, combined with culturally tailored nutrition education delivered through secure text messaging. This single-group, non-randomized intervention is designed to monitor the effects of fermented poi consumption over one month. Participants will complete assessments at enrollment, baseline, mid-point, end of intervention, and long-term follow-up in the third trimester. Self-collected vaginal swabs and optional oral and rectal swabs will be used to analyze the maternal microbiome. Researchers will also collect anthropometric data, blood pressure, dietary intake through mobile food records, and questionnaires covering pregnancy characteristics and psychosocial factors. With participant consent, health care providers will share information on gestational diabetes diagnosis and labor and delivery outcomes. These results will be compared to matched controls with little or no poi consumption.

Poi for Mama: a Pilot to Improve Maternal Microbiome and Gestational Diabetes Risk