Omega-3 •

It turns out that too much of a good thing can turn bad sometimes.

An alarming new study indicates that excessive fish eating during pregnancy leads to child obesity. Pregnant women who eat a lot of fish could be causing health problems to their unborn child and not even realize it.

Although health experts urge pregnant women to eat fish, it turns out that too much of a good thing can turn bad.

The research found that pregnant women who eat more than three servings of fish in a week, have increased odds of having babies who grow fast and become obese when they reach 4 to 6 years old. It gets worse if the child is a girl, according to a Los Angeles Time report.

It’s a surprising finding, but scientists think they may have an idea why this is the case. Fish are rich in omega-3 fatty acids, which may may cause fetal stem cells to differentiate into fat cells. Ither that, or pollutants in the fish could disrupt fetal hormones related to metabolism. Still, there’s no solid proof that this is the case.

In July 2014, the Food and Drug Administration and the Environmental Protection Agency recommended that pregnant women eat two to three servings of fish per week. The agencies’ advisory recommended that pregnant women steer clear of fish known to be contaminated with mercury (tilefish from the Gulf of Mexico, shark, for example). The soon-to-be mothers were advised to choose instead salmon, shrimp, pollock, light canned tuna, tipalia, catfish, and cod.

Women shouldn’t avoid fish altogether, because it’s a rich source of important nutrients like protein, vitamin D and omega-3 fatty acids – but they shouldn’t overindulge.

affirmed lead study author Dr. Leda Chatzi of the University of Crete in Greece.

To assess the connection between maternal fish consumption and childhood obesity, Chatzi and colleagues analyzed data from 15 previously published studies that tracked more than 26,000 pregnant women and their children at two-year intervals until the kids reached age six.

The combined study population included babies delivered from 1996 to 2011 in Belgium, France, Greece, Italy, the Netherlands, Norway, Poland, Portugal, Spain and the U.S. state of Massachusetts. Fish intake varied by region.

Firstly, with moderate fish consumption (1 to 3 times a week) researchers didn’t find any association with rapid infant growth or childhood obesity up to age six.

Secondly, women who ate fish more frequently during pregnancy had a 22% increased risk that children would experience unusually rapid growth from birth to age two, the study found.

However, there is no reason for pregnant women who eat fish in moderation to panic. The takeaway message, said study authors, was that pregnant women should follow recommended guidelines for fish intake and not exceed three servings per week.

Image Source: sheknows.com.

Organic meat and milk contain 50% more omega-3, study finds.

A new analysis shows organic milk and meat have 50% more Omega-3 fatty acids than non-organic produce.

While the opinion is divided over whether organic foods are healthier than conventional options, a new study that analysed data on milk and meat has found clear differences between organic and conventional milk and meat.

In the largest study of its kind to date, an international team of experts led by Newcastle University, UK, reviewed 196 papers on milk and 67 papers on meat. The study analysed fatty acid composition and concentrations of certain essential minerals and antioxidants.

Key findings were in their fatty acid composition, and the concentrations of certain essential minerals and antioxidants.

Professor Carlo Leifert, who lead the study.

Firstly, according to Chris Seal, Professor of Food and Human Nutrition at Newcastle University, both organic milk and meat contain around 50% more beneficial omega-3 fatty acids than conventionally produced products. Also, Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function.

Secondly, according to the analysis, organic meat had lower levels of myristic and palmitic acid. The long chain saturated fatty acids are known to raise LDL cholesterol levels and contribute to cardiovascular diseases.

Another interesting fact about the results of the research is that conventional milk had 74% more iodine. Accordingly, half a liter of milk would supply 53% of and 88% of the daily recommended intake from organic and conventional milk respectively.

The more desirable fat profiles in organic milk can be attributed to outdoor grazing and low concentrate feeding in dairy diets, as prescribed by organic farming standards, says the study. The information about iodine content is important as it can help to avoid excessive or inadequate intake, state the researchers.

The findings are published in the British Journal of Nutrition.

The same team previously worked on a global study of organically produced crops which found they had up to 60% higher levels of antioxidants than conventionally grown fruit and vegetables.

Study leader, Professor Carlo Leifert, declared that the research indicated that people could increase their omega-3 intake by choosing organic, or they could maintain their intake of the important fats but eat less meat if they switched.

Nutritionists do not agree on many things, but they all say we should double our intake of omega-3.

he added.

However, taken together, the studies underline that meat and milk suggest a switch to organic fruit and vegetables. It is now scientifically proven that meat and dairy products would provide significantly higher amounts of dietary antioxidants and omega-3 fatty acids.

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Excessive Fish Eating During Pregnancy Leads To Child Obesity

Analysis Shows Organic Milk And Meat Have 50% More Omega-3

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