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In the News, Spring 2024: Pregnant Women Lacking in Omega-3 Fatty Acid Intake
A nationwide cohort study of pregnant women, led by researchers at the Harvard Pilgrim Health Care Institute, found that 25% of participants reported rarely or never eating fish during their pregnancy, and even fewer took omega-3 fatty acid supplements.
Fish and other seafood are the main dietary source of long-chain n-3 polyunsaturated fatty acids (n-3 PUFA). Adequate intake of these omega-3 fatty acids, particularly docosahexaenoic acid (DHA), is vital during pregnancy, as they contribute to fetal neurodevelopment and may lower risk of preterm birth. Current dietary guidelines recommend pregnant women consume 8-12 ounces (2-3 servings) of fish per week.
However, self-reported data from 10,800 pregnant women indicated that 24.6% consumed fish less than once per month or never, 22.1% ate fish one to two times per week, and only 13.2% ate fish more than twice a week. Data from 12,646 women indicated that only 16% took omega-3 supplements, and supplement use was less among women who consumed less fish.
The researchers concluded: “Ongoing effective public health advice and resources to support clinicians are needed to encourage consumption of low-mercury fish during pregnancy and intake of n-3 supplements among those who do not consume fish.”
SOURCES:
Study results show 25% of pregnant people are not getting enough omega-3 fatty acids from their diet or dietary supplements. Department of Population Medicine, Harvard Medical School, March 1, 2024. populationmedicine.org/press/OkenPublicHealthNutrition03012024.
Oken E, Musci RJ, Westlake M, et al. Demographic and health characteristics associated with fish and n-3 fatty acid supplement intake during pregnancy: results from pregnancy cohorts in the ECHO programme. Public Health Nutrition. 2024; 27(1):e94. doi:10.1017/S136898002400051X.
Published in the Journal of Health and Healing™
Spring 2024 | Volume 48, Number 1
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