Scientists have uncovered an unexpected effect of avocados in pregnancy

Previously, experts have already proved that the mother's diet during pregnancy can significantly affect the child's health, including the propensity to allergic reactions. For example, a Mediterranean diet with lots of fruit and vegetables was considered beneficial, while pro-inflammatory diets could increase the risk of allergies.

The new study, published in the journal Pediatric Research, involved 2,272 women from the Finnish KuBiCo study. Researchers analysed the mothers' diet during the first and third trimesters, with a particular focus on avocado consumption. The experts then monitored the children's health during the first year of life.

The results showed that children of women who regularly consumed avocados during pregnancy had a 43.6 per cent lower risk of developing food allergies than children whose mothers did not eat avocados. Among children of mums who consumed avocados, food allergies were found in only 2.4 per cent of cases, compared to 4.2 per cent of others.

Scientists suggest that such components of avocados as monounsaturated fats, dietary fibre and antioxidants have a positive effect on the formation of the immune system of the foetus. However, the effect of avocados on other allergic diseases (rhinitis, eczema, asthma) was not confirmed.

The authors emphasise that longer studies are needed to assess the long-term effect of avocados on the child's immunity and to elucidate the mechanisms of this effect.

It is worth noting that the study was supported by the Hass Avocado Board, a marketing organisation, which requires more transparent disclosure of potential conflicts of interest in such scientific publications.

For more information, see Feon W. 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