Preventing Allergy with Avocado – A Scientific Breakthrough?

A Finnish study suggests that avocado consumption during pregnancy can significantly reduce the risk of food allergies in infants. In the Kuopio Birth Cohort (KuBiCo) study, 2,272 mother-child pairs were examined. According to the results, infants whose mothers consumed avocados during pregnancy had a 43.6% lower chance of developing food allergies by 12 months of age compared to those whose mothers did not consume avocados. Avocados are rich in monounsaturated fatty acids, fiber, vitamin E, and zinc. These nutrients can contribute to the development of the fetus's immune system. Fiber, for example, can promote the production of short-chain fatty acids in the mother's intestinal system, which can positively influence the fetus's immune responses. The prevalence of food allergies is increasing worldwide. In the United Kingdom, for instance, the number of food allergy cases doubled between 2008 and 2018. Researchers suggest this could be due to changes in the gut microbiome, ...