There is mounting evidence that eating specific foods while pregnant can reduce the risk of food allergies in your baby.
What to Eat
The Allergy and Asthma Network and the National Institutes of Health report that consuming foods high in Omega 3 fatty acids (like salmon, flax, and walnuts) and foods high in Vitamin D (like fortified dairy, salmon, egg yolk, and sun soaked mushrooms) – or supplementing these two essential nutrients – can decrease the risk of allergic disease in your child.
Additionally, a study published in the Journal of the American Medical Association reported that the consumption of peanuts or tree nuts by expectant mothers was “associated with lower risk of nut allergy in their offspring.” The study concluded that “early allergen exposure lowered the risk of childhood food allergy”.
It is encouraging to have evidence that pregnant mothers may be able to reduce the risk of allergy in their offspring by exposing their unborn child to an allergen. The 9 most common food allergens are: milk, egg, fish, shellfish, peanut, tree nut, wheat, soy, and sesame. For many years, pediatric guidelines had recommended the avoidance of peanuts for the first 3 years of life and during pregnancy, however these recommendations were all rescinded with new and mounting evidence supporting the opposite.
In conclusion, it can be beneficial to your baby to consume the following foods and nutrients while pregnant (good news, some of them overlap).
- Vitamin D
- Omega 3
- Tree Nuts
Disclaimer: If you yourself have a pre-existing allergy to peanuts or any other food allergen, you should not consume your allergen.
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