A recent study has found that maternal avocado consumption during pregnancy is associated with significantly lower odds of food allergies in infants at 12 months.
The study analysed data from over 2,000 mother-infant pairs in the Kuopio Birth Cohort (KuBiCo) a long-term Finnish cohort designed to explore maternal
and child health outcomes. Logistic regression models were used to adjust for various maternal and perinatal covariates.
Results showed that infants whose mothers consumed avocado had a 44 per cent lower risk of developing food allergies compared to those whose mothers did not consume avocado.
The study highlighted that women who consumed avocado during pregnancy were more likely to be older, non-smokers, have higher dietary quality scores, and breastfeed for a longer duration. They also had lower first-trimester body mass index (BMI) and were less likely to have delivered via caesarean section.
Further studies are needed to confirm these findings across different communities and determine the biological mechanisms underlying the association.
One theory is the nutrient profile of avocados, rich in folate, fibre, and monounsaturated fats, along with their phytochemicals, which may contribute immunomodulatory properties, potentially influencing early immune development.
Reference: Cheng et al. Avocado consumption during pregnancy linked to lower child food allergy risk: prospective KuBiCo study. Pediatric Research. 2025, DOI: 10.1038/s41390-025-03968-4
For additional reporting about this research, see the Contemporary Pediatrics website.
