The meals that may decrease threat of AUTISM by 20% if eaten when pregnant

Scientists have identified a specific food that could reduce the risk of autism in children if consumed during pregnancy.

A new study backed by National Institutes of Health found consuming fish at least once a month when pregnant drops the chances by 20 percent. 

The team suggested that consuming fish during pregnancy can reduce the risks of a child being diagnosed with autism and lower the chance of them developing autism-related traits later in life. 

That may be due to fish having natural omega-3 fatty acids and other important nutrients like iodine, iron and zinc that are vital to a baby’s brain, speech and hearing development.

A study found that 25 percent of women don’t consume fish which has been linked to a 20 percent chance of reduced autism for the baby

Autism spectral disorder (ASD) is a development disability that can have a broad range of conditions like difficulty communicating and socially interacting with others.

Those with autism can also struggle with understanding verbal and nonverbal communication including a person’s tone of voice, body language and facial expressions. 

Scientists do not know what causes the disorder and have not found a treatment, but early diagnosis is crucial to helping the 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 fish oil supplement use, according to the study published in The American Journal of Clinical Nutrition.

Approximately 1,377 women reported that they didn’t eat fish at all during pregnancy. 

However, the team did not find the same connection between a lower risk of autism and consuming omega-3 fatty acid supplements

The study said that there are several possible explanations for why omega-3 supplements weren’t 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 supplements could 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 Federal Drug Administration (FDA) said there is also strong evidence to suggest there are other health benefits to consuming fish during pregnancy.

These include improved heart and bone health, decrease in the child’s risk of becoming overweight or obese and a lower risk of colon and rectal cancers.

The FDA recommends eating two to three servings of fish each week during pregnancy, although there are come with high levels of mercury to avoid including shark, swordfish and raw fish.

Pregnant women are advised to eat between eight and 12 ounces of fish each week, or two to three servings, to aid in fetal development.

However, the researchers found that 25 percent don’t eat any fish during pregnancy and 65 to 85 percent reported they don’t take omega-3 supplements.

The FDA has warned that while fish is an important part of diet, women should make sure they limit the amount of high mercury seafood they consume while pregnant.

High levels of mercury can be found in swordfish, shark, raw shellfish and smoked or cured fish.

Exposure can cause severe damage to the baby’s brain and nervous system and can result in learning disabilities and hearing loss.