Eating THIS fruit during pregnancy can lower the risk of food allergies for the baby

About 220 million people struggle with food allergies globally. While some may be allergic to one food, others may react to multiple foods. These allergies can range from mild discomfort to life-threatening reactions, and their prevalence is on the rise. But what if a simple dietary choice during pregnancy could help reduce the risk of food allergies in your child? A new study suggests that adding a certain fruit can help lower food allergies in babies.

Eating this fruit can lower food allergy in infants


An observational study among 2,272 mother-child pairs in Finland found that eating avocados during pregnancy can lower food allergy risk in babies. This is the first of its kind research that links a specific food in the maternal diet to lower odds of food allergies in a child’s first year of life.

The study found that infants had 44% lower odds of developing food allergies at 12 months if their mother consumed fresh avocado during pregnancy. They came to this observation after adjusting for other lifestyle, delivery, and maternal health factors that might influence the outcomes.

Previous research has explored the relationship between maternal diet and allergic outcomes in infants, however, this is the first published study to link avocados in the maternal diet to a lower risk of food allergies in children.

Food allergies in kids are a growing public health concern. These allergies affects nearly one in 13 children, or roughly two in every classroom, according to Food Allergy Research and Education (FARE).

What researchers think

“As a caregiver, the growing prevalence of food allergy feels very scary and out of my control. There is no cure for food allergy, but promising prevention and therapeutic strategies are in development, as well as emerging research such as this. Based on these findings, it’s encouraging to know that eating avocados may provide even more value to maternal and children’s health, beyond the benefits that have already been established through scientific research,” Sari Hantunen, study author and Senior University Lecturer at the University of Eastern Finland, said in a statement.

The study, part of the Kuopio Birth Cohort (KuBiCo), analyzed data collected from 2013 to 2022. Researchers assessed avocado intake through an online food frequency questionnaire provided during the first and third trimesters. Mothers who reported eating any avocado were classified as consumers, while those who reported none were non-consumers.
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Infant allergic outcomes, including rhinitis, paroxysmal wheezing, eczema, and food allergy, were evaluated at 12 months of age. They found that food allergy was higher in infants of non-avocado consumers (4.2%) compared to avocado consumers (2.4%).

Avocados are a good source of fiber, folate (essential for fetal neural and heart development), lutein (critical for proper eye development in utero), and naturally good fats (vital for early structural and functional brain development). According to the Dietary Guidelines for Americans, pregnant women can eat 2 ½ to 3 ½ cups of vegetables a day, and toddlers aged 12-23 months eat 2/3 to 1 cup per day. One avocado counts as a cup.