Pregnancy Diet Tip: Salmon May Lessen Risk of Asthma in Babies
A study shows that eating salmon during pregnancy lowers the risk of asthma of a child. Eating salmon twice a week is enough to get the nutrition needed for the expectant mother.
According to Romper, pregnant women who eat salmon half-way through their pregnancy until birth were most likely to reduce asthma when the child reached 3. Allergy tests were done on children aged six months and two to three years old. The researchers then compared the results to control group whose mother did not consume salmon while they are pregnant.
Researchers discovered that on early age, there was no difference in allergy rate between two groups. The study discovered that the fatty acids in the fish can also help against allergies and various diseases. On the other hand, vitamin D that is found in salmon can be beneficial in some cases.
The results of the study are quite remarkable as they were able to see the link of nutrition and immune-related conditions from birth to old age.
Other fish with the omega-3 fatty acid like sardines, trout, and mackerel could help too. It helps the brain development of the baby, as well as keeping the memory sharp in older age.
According to Mayo Clinic, while seafood can be a good source of nutrients such as protein, iron, zinc, and omega-3 fatty acids that improve the baby's brain development, other variety of fish like swordfish and tilefish that contain high level of mercury are not suggested for pregnant women since it may affect the baby's brain development.
If the pregnant woman eats fish regularly with the high level of mercury, it may accumulate in the bloodstreams overtime. Too much mercury on pregnant woman's bloodstream may damage the baby's developing nervous system and brain.
According to the Environmental Protection Agency and Food and Drug Administration, pregnant women are safe to eat up to 12 ounces or 340 grams of seafood a week. The Dietary Guidelines for Americans in 2010 recommends the same.
Some researchers disagreed regarding the limits of the seafood that a pregnant woman should consume. These researchers noted that eating more than the limit that the FDA has approved has no negative effect on women.
Fishes that are known for low mercury content and high in omega-3 fatty acids are salmon, anchovies, herring, sardines, trout and Atlantic and Pacific mackerel. On the other hand, it is advisable to limit tuna steak and albacore tuna to a maximum of 6 ounces a week, and avoid canned tuna as some testing showed that its mercury level can vary from can to can.