Maternal diet modifies allergic childhood

Increase consumption of green and yellow vegetables, citrus and vegetables and fruits rich in beta carotene (usually red and orange) to reduce the risk of having a baby with eczema on the skin

Foods rich in vitamin E, present in green vegetables, also reduces the risk of having children with respiratory problems, reported in the journal Allergy.

Beta carotene and vitamin E are two of the many antioxidants present in vegetables and fruits that are beneficial to health. But previous research on the consumption of mothers and children have allergies conflicting results.

In a new study, the team is evaluating the consumption of vegetables and fruits during pregnancy from 763 women and the early onset of allergic eczema or wheezing in their children.

Women around 30 years and 17 weeks of pregnancy when surveyed about their health. When the babies were between 16 and 24 months of age, participants reported on the birth and breastfeeding, number of siblings older tobacco and tobacco exposure.

21 percent of the infants had wheeze or suffer “whistling in the chest in the last 12 months and less than 19 percent have eczema.

According to the authors, women who ate the most green and yellow vegetables, oranges or beta-carotene during pregnancy is less likely to have a baby with eczema.

For example, after considering the risk factors eczema, skin conditions more common among children whose mothers ate the least of these products compared to most green and yellow vegetables are consumed, with 54 and 32 babies each.

And the high vitamin E intake during pregnancy is associated with a reduced chance to have a child with wheezing, as in previous studies in the United States and England.

The team concluded that increased consumption of green and yellow vegetables, oranges and antioxidants like beta carotene and vitamin E in the mother “should be further investigated as an effective way to prevent allergies in children.