Research indicates that mothers consuming avocados during pregnancy significantly lower their infants’ risk of food allergies, with a study finding a 44% reduction. The study involved over 2,200 mother-child pairs and emphasized the beneficial nutrients in avocados that support fetal development and immune system health. Despite the study showing promise for food allergies, no significant correlations were found with other allergic conditions. Various factors contributing to rising food allergy rates include dietary shifts and environmental changes.
A Finnish study that analyzed data from over 2,200 mother-child pairs found that infants born to mothers who consumed avocados during pregnancy had a 44% lower chance of developing food allergies by their first birthday compared to those whose mothers abstained.
These components are believed to support the developing immune system, potentially reducing the likelihood of allergic reactions in infancy.
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