Avocado consumption during pregnancy linked to lower child food allergy risk: prospective KuBiCo study.

Background: Maternal exposures during pregnancy play a critical role in offspring's health outcomes. This study aimed to investigate how maternal avocado consumption during pregnancy relates to offspring allergic health outcomes using the Kuopio Birth Cohort (KuBiCo) Study.

Methods: This prospective cohort study used data from KuBiCo. Avocado consumption was assessed using an online food frequency questionnaire in trimesters (T) 1 and 3. Avocado consumers were defined as participants who reported consuming any avocado (>0 grams) in T1 and/or 3, and avocado non-consumers were defined as those who didn't report consuming any avocado (0 grams) in both T1 and 3. The 12-month follow-up questionnaire captured offspring allergic outcomes (rhinitis, paroxysmal wheezing, atopic eczema, and food allergy).

Results: Of 4647 participants, 2272 met the criteria and were included in the analysis. Compared to avocado non-consumers (during pregnancy), avocado consumers (during pregnancy) had 43.6% lower odds of reporting food allergy among their children at the 12-month follow-up questionnaire while adjusted for relevant covariates. No significant associations were noted in the other three allergic health outcomes in the fully adjusted model.

Conclusion: Avocado consumption during pregnancy was associated with lower odds of infant food allergies at 12 months, even when accounting for potential covariates.

Impact: Maternal exposures, such as nutrition during pregnancy, can affect offspring health outcomes. Consuming certain nutrients, which are found in avocados, during pregnancy have been associated with lower allergic health outcomes in children. Avocado consumption during pregnancy is found to be associated with lower odds of infant food allergies at 12 months, even when accounting for potential covariates.