It’s a given that maternal diet during pregnancy plays a critical role in the offspring’s health outcome.
Avocados are rich in various vitamins, minerals, and phytochemicals recognized for their benefits to immune and metabolic health. Still, there has been no research on the effects of avocado consumption during pregnancy on allergic outcomes in children.
This study, published in the journal Pediatric Research, aimed to explore the relationship between maternal avocado intake during pregnancy and allergic health outcomes in their offspring, utilizing data from the Kuopio Birth Cohort (KuBiCo) Study.
Avocado intake was evaluated using an online food frequency questionnaire during the first and third trimesters (T1 and T3). Participants who reported eating any avocado in either T1 or T3 were classified as avocado consumers, while those who did not report consuming avocados in both trimesters were considered non-consumers. The 12-month follow-up questionnaire collected data on allergic outcomes in offspring, including rhinitis, paroxysmal wheezing, atopic eczema, and food allergies.
Out of 4,647 participants, 2,272 qualified for inclusion in the analysis. Avocado consumers demonstrated a 43.6% reduction in the odds of reporting food allergies in their children at the 12-month follow-up, compared to those who did not consume avocados. No significant associations were noted in the other three allergic health outcomes in the fully adjusted model.
The researchers concluded that avocado consumption during pregnancy was associated with lower odds of infant food allergies at 12 months, even when accounting for potential covariates.
