FINLAND — A new study suggests that eating avocados during pregnancy may reduce the risk of food allergies in infants. The observational study, conducted in Finland, followed 2,272 mother-child pairs and found that infants whose mothers consumed fresh avocado during pregnancy had a 44% lower chance of developing food allergies by 12 months.
This is the first study to establish a connection between avocado intake during pregnancy and a reduced risk of infant food allergies. Food allergies are a growing public health concern, affecting approximately 1 in 13 children, or two in every classroom, according to Food Allergy Research and Education (FARE).
The research was supported by the Avocado Nutrition Center to explore how avocados, known for their nutritional benefits in fetal and infant development, might further support children’s health.
“As a caregiver, the growing prevalence of food allergies feels very scary and out of my control,” said Sari Hantunen, the study’s author and Senior University Lecturer at the University of Eastern Finland. “Although there is no cure for food allergies, this research is encouraging. It’s good to know that eating avocados may offer additional benefits for maternal and children’s health.”
Data for the study was collected from 2013 to 2022 as part of the Kuopio Birth Cohort (KuBiCo). Avocado consumption was assessed via an online food frequency questionnaire, and the infants’ allergic outcomes, including rhinitis, wheezing, eczema, and food allergies, were measured at 12 months. After adjusting for various factors like maternal age, education, smoking, alcohol consumption, and breastfeeding, researchers found that food allergies occurred in 4.2% of infants whose mothers did not eat avocado, compared to 2.4% in those whose mothers did.
While the study shows a correlation between avocado consumption and lower food allergy risk, the researchers stress that the findings cannot prove causation. They also noted that mothers who consumed avocado tended to have healthier lifestyles, such as being older at delivery, having better diet quality, and breastfeeding for longer periods.
Avocados are rich in essential nutrients, including fiber, folate, lutein, and healthy fats, which are important for fetal development. The Dietary Guidelines for Americans recommend that pregnant women consume 2 ½ to 3 ½ cups of vegetables daily, with one avocado counting as one cup.
While further research is needed to understand the exact mechanisms, this study highlights the potential health benefits of including avocados in a pregnancy diet.
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