Salmon Super Foods For Pregnant Women

Salmon, Super Foods For Pregnant Women | Salmon consumption was found to increase the health of pregnant women and fetus. The findings of the scientists from the University of Granda showed that consumption of two servings of salmon a week, can promote the health of pregnant women and infants as a whole.

Scientists found that increasing levels of intake of salmon omega-3 fatty acids, and increased antioxidant defenses in pregnant women and infants. Consumption of salmon is also known to not change the level of oxidative stress, inflammatory response and homeostasis (resistance) vascular.

In the study, researchers used a random sample of pregnant women are low levels of fish consumption. Samples were divided into two groups. The first group, apply the diet of pregnant women, as they usually do. While the second group, pregnant women were given the consumption of two servings of salmon from 20 weeks gestation until the specified time limit.

Salmon used in this study have been preserved and given special food, so that salmon have a high content of omega-3 fatty acids of high and low contamination.

Blood and urine samples

Furthermore, researchers took blood and urine samples from the two groups. Participants were also asked to fill out questionnaires about what they eat at weeks 20 and 34 of gestation, which will provide information about food intake during the previous 12 weeks.

Furthermore, blood and urine samples taken back to participants when they entered the 38th week of gestation. The result showed that the concentration of omega-3 fatty acids increased in pregnant women given intake of two servings of salmon a week.

Similar results were also seen in newborns. Two servings of salmon each week to help mothers and their children reach the intake of omega-3 fatty acids in accordance with the recommendation.

The experts also found, and lipid oxidation biomarkers for oxidative damage to DNA is not affected by intake of salmon. Thus, researchers concluded that eating two servings of salmon a week during pregnancy does not increase oxidative stress.

Salmon consumption Influencing contents of Breast milk

Salmon consumption | Recent findings of scientists at the University of Reading and University of Southampton, United Kingdom indicates that the consumption of salmon during delivery can raise levels of important nutrients in breast milk. But on the other side also reduces disease-fighting antibodies passed from mother to baby through breast milk.

As you well know, salmon is rich in omega 3 fatty acid content, which is important during early childhood development during the growth and development. In addition to good growth of the babys brain and eye, omega 3 also can maintain healthy blood vessels, heart and immune system.


This is why pregnant women are often encouraged to eat several servings of fish rich in marine omega-3 content of the week.

However, very few people know about the effect of fish oil intake during pregnancy on the content of omega-3 fatty acids in breast milk (ASI) and the immune substance, which is transmitted from mother to infant during breastfeeding.

To determine the effect of consumption of omega-3 fatty acids in human milk, researchers conducted a study of dietary intervention, in which pregnant women were randomly assigned to eat according to normal practice, and other high intake of salmon.

The researchers found that mothers who ate salmon during the final trimester of pregnancy had an increase in the proportion of omega-3 fatty acids in breast milk during the first month after birth, but also lower levels of secretory immunoglobulin-A (Siga) - important antibodies found in breast milk serve to protect the baby against infection.

Pregnant women in Britain today are advised to eat one or two portions of oily fish a week, and limit consumption of tuna and avoid eating swordfish and mackerel. It is intended to balance the intake of omega-3 level, while also restricting foods that may contain high levels of mercury

, the researchers said, Parveen Yaqoob, Professor of Physiology of Nutrition at the University of Reading.