Consumption of Healthy Fats When Pregnant Lower Risk of Autism

Nutrition during pregnancy is crucial fetal health, including mental health. A new study has revealed that consumption of healthy fats which varies during pregnancy may reduce the risk of autism in infants.

The study, published in the American Journal of Epidemiology analyzed the intake of certain fatty acids during pregnancy in women who have children with autism or not. A study found that mothers who consumed aka linoleic acid omega-6 fatty acids had a reduced risk of having a child with autism to 34 percent. Meanwhile, a diligent consumption of omega-3 fatty acids reduced the risk by 56 percent.

There are many foods that contain omega-3 fatty acids or omega-6, among other fat-containing fish, nuts, seeds, and fruits such as bananas or avocados.

The study researchers write, studies provide evidence that increased consumption of omega-6 during pregnancy may reduce the risk of children suffering from autism. Pregnant women who consume less omega-3 and omega-6 risk is greater with autism.

The researchers highlight the importance of fatty acids for growth and development of the fetal brain, which was associated with the consumption of food from his mother. They say the consumption of fatty acids may reduce the risk of autism, but it does not show causation.

The study involved 317 mothers with children with autism, and 17 728 mothers with children who are not autistic. The mothers surveyed about their diet during pregnancy did. Some even include other information during pregnancy and one year after birth.

One of the most significant results of the survey to those who consume omega-3 fatty acids may reduce the risk of more children having autism.

However, consumption of omega-3 fatty acids are not excessive extra benefit. So the researchers say, more research is needed to determine the minimum dose of consumption for optimum benefit.