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Maternal consumption of avocado during pregnancy was associated with significantly lower odds of food allergy in infants at 12 months of age, according to findings from a prospective cohort study published in Pediatric Research. The study used data from the Kuopio Birth Cohort (KuBiCo), a long-term Finnish cohort designed to explore maternal and child health outcomes.

Study design and participant data

Investigators analyzed data from 2272 mother-infant pairs in KuBiCo who completed detailed dietary and health assessments between March 2013 and November 2022. Avocado consumption was assessed using an online food frequency questionnaire during the first and third trimesters. Participants were classified as avocado consumers if they reported consuming any amount (>0 grams) in either trimester. Participants who reported no consumption in both trimesters were considered non-consumers.

Assessment of allergic outcomes

Infant allergic outcomes were evaluated via a 12-month parental questionnaire and included questions for rhinitis, paroxysmal wheezing, eczema, and food allergy. Logistic regression models were used to assess associations between maternal avocado intake and infant outcomes, adjusting for numerous maternal and perinatal covariates, including maternal age, education, parity, BMI, gestational age, delivery mode, smoking, diet quality, breastfeeding duration, and postpartum depression.

Reduced odds of food allergy in infants

In the fully adjusted model, the odds of parent-reported food allergy at 12 months were 43.6% lower in infants whose mothers consumed avocado during pregnancy compared to non-consumers.

Food allergy was significantly higher (P = 0.019 in the fully adjusted model) in the offspring of pregnant non-consumers (4.2%) compared to the offspring of pregnant avocado consumers (2.4%) No significant associations were observed for rhinitis or eczema. Although unadjusted analysis showed reduced paroxysmal wheezing in the avocado group (9.8% vs 13.3%; P = .009), this association did not reach significance after adjustment (P = .085).

"Avocado consumption during pregnancy was associated with lower odds of infant food allergies at 12 months, even when accounting for potential covariates," the authors wrote.

Maternal characteristics and diet quality

Maternal avocado consumers differed from non-consumers in several ways. They were more likely to be older, non-smokers, have higher dietary quality scores, and breastfeed for a longer duration. They also had lower first-trimester BMI and were less likely to have delivered via cesarean section, according to results.

Nutrient profile and immunologic potential of avocado

Previous studies have suggested that prenatal diets rich in fruits and vegetables may confer protection against allergic outcomes in children, possibly because of the anti-inflammatory and antioxidant properties of various nutrients. However, evidence has been limited regarding the role of specific foods such as avocado. Rich in folate, fiber, and monounsaturated fats, avocado also contains phytochemicals with potential immunomodulatory properties, which may influence early immune development.

Conclusion and implications for further research

The authors noted that this is the first study to examine avocado specifically in relation to pediatric allergy outcomes. The findings support the need for further research in diverse populations to confirm the association and explore underlying biological mechanisms.

This article was initially published by Contemporary Pediatrics.

Reference:

Cheng, F.W., Bauer, E., Ford, N.A. et al. Avocado consumption during pregnancy linked to lower child food allergy risk: prospective KuBiCo study. Pediatr Res (2025). https://doi.org/10.1038/s41390-025-03968-4