More Pregnant women Lack of omega-3

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Pregnant women Lack of omega-3

The first ever study on the intakes of omega-3 polyunsaturated fatty acids in pregnant women in New Zealand. Only 30 per cent getting the daily amount.

A group of 596 pregnant women, in their last trimester of pregnancy volunteered to take part in the online study. Participants have to complete a food frequency questionnaire. Designed to investigate polyunsaturated fatty acid intakes over the last three months of their pregnancy.

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Dr Kathryn Beck from Massey’s School of Sport, Exercise and Nutrition says omega-3 fatty acids are important during pregnancy for a number of reasons. “They help form important building blocks for our cells, and are essential for the development of baby’s brain and growth. These fatty acids help support mothers to have a healthy pregnancy.”

Docosahexaenoic Acid (DHA)

The omega-3 fatty acid known as docosahexaenoic acid (DHA) is critical during the time when the neural tube closes. It causes throughout pregnancy as it accumulates in the fetal brain and retinal tissues. The amount of DHA accumulated by the fetus occurs mainly in the third trimester of pregnancy, and is influenced by the maternal diet.

The recommendation for combined omega-3 polyunsaturated fatty acids during pregnancy is 115mg per day. However, several international organizations recommend pregnant women should aim to achieve at least 200 mg of DHA per day,

Dr Beck says while 77 per cent of participants met the lower target. Only 30 per cent were ingesting the international recommendations for DHA of 200mg per day.

150g per serve

Fish and seafood are the richest sources of omega-3 polyunsaturated fatty acids and also provide several nutrients. Including protein and iodine, all of which are important for fetal development. “Two serves of fish [150g per serve] per week can substantially contribute to meeting omega-3 polyunsaturated fatty acids recommendations. Despite guidelines encouraging fish and seafood as safe to eat during pregnancy, women may decrease or limit these foods due to concerns regarding food safety and the potential for mercury poisoning,” Dr Beck says.

The likely reason for the deficiency was the low intake of fish and seafood. “Women who are currently pregnant or planning to be should aim to eat a variety of healthy foods every day from each of the four food groups to get all the nutrients they need to protect the long-term health of both themselves and their baby. Those who have any concerns related to their diet should seek advice from their doctor, registered nutritionist or dietitian.”

Dr Beck says there is little concern with canned tuna (skipjack or albacore tuna), canned salmon, mackerel or sardines, farmed salmon, tarakihi, blue cod, hoki, john dory, monkfish, warehou, whitebait and flat fish like flounder.

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According to the Ministry of Health nutrition guidelines for pregnant women, fish and seafood well cooked, served hot.

 

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