High fat food helps reduce the baby’s chance to develop food allergies

Those cooler dads beloved on the Brunch’s menus can be more than just a trendy top.

New research suggests that mothers who expect to enjoy this high fat fruit can give their babies a head start to avoid food allergies.

A Finnish study that analyzed data from over 2,200 mother-child couples found that babies born for mothers who consumed avocado during pregnancy had a 44% lower chance of developing food allergies from their first birthday compared to those whose mothers abstained.

Findings – published in the Research Pediatric Magazine – evaluated maternal diets through questionnaires during the first and third quarters.

The baby’s allergic results were estimated at 12 months, focusing on conditions such as food allergies, eczema and breathing.

While avocado bonding was important for food allergies, no visible associations were found for other conditions.

It is worth noting that mothers who consumed avocados tend to be older, without smoking, have higher diet quality results, lower BMI and longer breasts in the first trimester.

Avocados are rich in nutrients useful for fetal development, including fats of fiber, folate, lutein and healthy unsaturated.

These ingredients are believed to support the developing immune system, potentially reducing the chance of allergic reactions in infancy.

Food allergies now affect approximately 1 in 13 children in the US, representing a 50% increase in the predominance of food allergies between 1997 and 2011.

Experts attribute to the growth of several factors, including a shift in more refined diets, vitamin D deficiency due to lack of sun exposure and “hygiene hypothesis” – which claims that our purest contemporary environment exposes children to less germs, causing their immune system to be overseen.

A recent study in Sweden adds a growing research organ that suggests that one of the factors may be delayed presentation of allergic foods.

The researchers analyzed the data of 2,060 babies and found that their presentation in a diverse diet – categorized as composed of 13 or 14 different foods – at the age of 9 months associated with a 45% reduction in the risk of food allergies until the baby reached 18 months.

However, the study suggests that the same protective effect does not appear to occur when applying a diverse diet at an early age, such as 6 months.

This association was kept strong even as it was regulated for factors such as family history of allergies, the duration of breastfeeding and mother’s education levels – although researchers noted that “children with eczema history can benefit more from eating a diverse diet at the beginning of their lives.”