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Nutrition during pregnancy
A mother's nutritional intake during pregnancy is believed to influence and possibly offer protective effects against the development of allergenic diseases and asthma in children. Maternal intake of vitamin D, vitamin E, and zinc have all been associated with a lower likelihood of wheezing in childhood, suggesting a protective effect. Additionally, maternal intake of omega-3 long chain polyunsaturated fatty acids (n-3 LC-PUFAs) has been associated with a reduced risk of development of eczema in childhood and reduced likelihood to for infants exhibit sensitivity to foods in the first year of life.

Fish intake during pregnancy

Due to risks of heavy-metal toxicity on fetal neurodevelopment, many mothers are concerned about eating fish during pregnancy. Fish consumption during pregnancy is encouraged by European, Australian , and United State's guidelines. Fish consumption during pregnancy is important because fatty fish, such as salmon, have higher concentrations of omega-3 long chain polyunsaturated fatty acids (n-3 LC-PUFAs) compared to other whole food sources (supplements are also available). n-3 LC-PUFAs are important for fetal neurodevelopment. As humans cannot synthesize n-3 LC-PUFAs endogenously, it must be obtained dietarily. Additionally, fish is a good source of vitamins A, D, and B12, as well as the mineral iodine. Overall, current research favors the notion that the benefits of fish consumption during pregnancy outweigh the risks; however, the type of fish is important. Current research suggests that 2-3 servings of low-methylmercury containing fish per week in pregnancy is both safe and beneficial. A serving size of fish can be considered about the size of your hand. To avoid risks of heavy metal toxicity, it is best to choose fish with low heavy-metal content. As metals in large part accumulate in fish through their own diet (bioaccumulation), a general rule of thumb is that fish higher up on the food chain, and with longer life spans will contain higher levels of metal. Hence, generally fish that are lower on the food chain (less predatory), and with shorter life spans will have lower metal content. However, it is important to note that the bioaccumulation of metals in fish is dependent on many factors (importantly among them being geographical location), so it is hard to make global recommendations on specific fish species.