Benefits of Nut Consumption During Pregnancy
Eating nuts during early pregnancy can improve a child’s neuropsychological development. It has been found that children whose mothers eat 2 – 3 ounces of nuts per week (an average of 74 grams per week) during the first trimester of pregnancy have better IQ, memory, and attention/concentration than their peers. Whose mothers do not eat nuts during pregnancy.
What are the health benefits of nuts during pregnancy?
Nuts such as almonds, walnuts, pine nuts, peanuts, and hazelnuts provide many health benefits. Nuts are full of polyunsaturated fatty acids and other healthy nutrients (fibers, vitamin E, plant sterols, and L-arginine) that help reduce the risk of many diseases, including hypertension, diabetes, and oxidative stress. Moreover, daily consumption of nuts is associate with less cognitive decline in elderly people.
In general, nuts are rich in folic acids and fatty acids, such as omega-3 and omega-6 fatty acids, which are crucial for neural development. These fatty acids can obtaine only from our diet since our body cannot synthesize them and are hence call essential fatty acids.
Omega-3 fatty acid requirements increase in pregnant women compare to the requirement in nonpregnant women.
Some studies show that these fatty acids play a key role in the timing of gestation as well as birth weight of newborns.
During pregnancy, eating a handful of nuts can โปรโมชั่น ufabet cause accumulation of these components in the frontal part of the fetal brain, leading to improvement in memory and other cognitive functions. According to studies, nut consumption during early pregnancy provides long-term benefits for a child’s motor and cognitive development.