Avocado consumption during pregnancy linked to lower risk of food allergies in children
A new observational study from Finland shows that infants had 44% lower odds of developing food allergies at 12 months of age if their mother consumed fresh avocado during pregnancy.
The findings are significant — especially as food allergies today affect nearly one in thirteen children and continue to rise globally.
Nature’s nutrition, scientifically examined
“As caregivers, the increasing prevalence of allergies feels worrying and difficult to influence,” says Sari Hantunen, Senior Lecturer at the University of Eastern Finland and one of the study’s authors.
“There is no cure, but research is advancing rapidly. It is encouraging to see that common foods like avocado may play a greater role than we previously understood.”
Essential nutrients for fetal and infant development
Avocados are a raw material with naturally high nutritional value — and the researchers specifically highlight the following per 1/3 of fruit:
- Dietary fiber, a nutrient many people do not consume enough of
- Folate, essential for the development of the fetal heart and nervous system
- Lutein, essential for the development of the eyes already in the womb
- Naturally occurring unsaturated fats, crucial for early brain structure and function
According to the Dietary Guidelines for Americans, one avocado is equivalent to one cup of vegetables — making it a practical way for pregnant women and families with young children to meet daily intake recommendations.
Important to keep in mind
The study shows a clear association but cannot establish cause and effect. The researchers emphasize that further studies are needed to better understand the mechanisms behind the findings.
One piece of a larger puzzle
For Swedlog, the study is a welcome contribution to the growing body of knowledge on how sustainably ripened fruitcan support both human health and the planet’s resources.
When fruit’s natural properties are preserved — and the ripening process is controlled with Softripe — new opportunities emerge to unlock the full nutritional value, all the way from grower to family table.