Scientists have identified a specific food that could reduce the risk of autism in children if consumed during pregnancy.
A new study supported by the National Institutes of Health found that eating fish at least once a month during pregnancy reduces the odds by 20 percent.
The team suggested that eating fish during pregnancy may reduce a child’s risk of being diagnosed with autism and decrease the chance of developing autism-related traits later in life.
This may be because fish contains natural omega-3 fatty acids and other important nutrients such as iodine, iron and zinc, which are vital for the development of a baby’s brain, speech and hearing.
One study found that 25 percent of women do not eat fish, which has been linked to a 20 percent lower chance of autism in the baby.
Autism spectrum disorder (ASD) is a developmental disability that can have a wide range of conditions, including difficulty communicating and interacting socially with others.
People with autism may also have difficulty understanding verbal and nonverbal communication, including a person’s tone of voice, body language, and facial expressions.
Scientists don’t know what causes the disorder and haven’t found a treatment, but early diagnosis is crucial to helping a child live a better life.
A team of scientists led by Drexel University analyzed nearly 4,000 women for the research.
Participants were asked about their fish consumption and use of fish oil supplements, according to the study published in American Journal of Clinical Nutrition.
Approximately 1,377 women reported that they did not eat fish at all during pregnancy.
However, the team did not do so. The same connection was not found between a lower risk of autism and the consumption of omega-3 fatty acid supplements.
The study noted that there are several possible explanations for why omega-3 supplements were not as beneficial as fish consumption, citing differences in the amount of direct exposure to the nutrient in a pill versus natural consumption.
The team also suggested that the supplements may have additives or contaminants compared to those in fish or it could be “the role of other beneficial nutrients in fish, such as selenium, iodine, iron or vitamin D, acting alone or in combination with (omega-3).”
The FDA said there is also strong evidence to suggest that eating fish during pregnancy has other health benefits.
These include better heart and bone health, a decreased risk of a child becoming overweight or obese, and a lower risk of colon and rectal cancer.
The FDA recommends eating two to three servings of fish per week during pregnancy, although there are some fish that are high in mercury and should be avoided, including shark, swordfish, and raw fish.
Pregnant women are advised to eat between 230 and 350 grams of fish per week, or two or three servings, to help fetal development.
However, researchers found that 25 percent did not eat fish during pregnancy and 65 to 85 percent reported not taking omega-3 supplements.
The FDA has warned that while fish is an important part of the diet, women should be sure to limit the amount of high-mercury seafood they consume during pregnancy.
High levels of mercury can be found in swordfish, shark, raw shellfish, and smoked or cured fish.
Exposure can cause serious damage to a baby’s brain and nervous system and may lead to learning problems and hearing loss.
