The food that can lower risk of AUTISM by 20% if eaten when pregnant, study finds

Scientists have identified a specific food that may reduce the risk of autism in children when consumed during pregnancy.

A new study from the National Institutes of Health found that eating fish at least once a month during pregnancy reduces your risk of fish poisoning by 20 percent.

The team suggested that eating fish during pregnancy may reduce the chance of a child being diagnosed with autism and of the child developing autism-related traits later in life.

This may be because fish contains natural omega-3 fatty acids and other important nutrients, such as iodine, iron and zinc, which are vital for a baby’s brain development, speech and hearing.

Autism spectral disorder (ASD) is a developmental disorder that can lead to a wide range of conditions, such as difficulties with communicating and socially interacting with others.

People with autism may also have difficulty understanding verbal and nonverbal communication, such as tone of voice, body language, and facial expressions.

Scientists do not know what causes the condition and have not yet found a cure. However, early diagnosis is crucial to help the child live a better life.

A team of scientists led by Drexel University analyzed nearly 4,000 women for the study.

Participants were asked about their fish consumption and use of fish oil supplements, according to the study published in The American Journal of Clinical Nutrition.

About 1,377 women reported that they did not eat fish at all during their pregnancy.

However, the team did do not find the same association between a lower risk of autism and consuming omega-3 fatty acid supplements

The study suggests that there are several possible explanations for why omega-3 supplements are not as effective as eating fish, pointing to differences in the amount of direct exposure to the nutrient in a pill versus natural consumption.

The team also suggested that supplements may contain additives or contaminants compared to those in fish, or that it could be “the role of other beneficial nutrients in fish, such as selenium, iodine, iron or vitamin D, acting alone or in combination with [omega-3].

According to the Federal Drug Administration (FDA), there is also strong evidence that eating fish during pregnancy has other health benefits.

Examples include better heart and bone health, a lower risk of childhood overweight or obesity, and a lower risk of colon and rectal cancer.

The FDA recommends eating two to three servings of fish per week during pregnancy. However, these are high in mercury and should be avoided, including shark, swordfish, and raw fish.

Pregnant women are advised to eat 225 to 340 grams of fish each week, or two to three servings, to promote fetal development.

However, the researchers found that 25 percent do not eat fish during pregnancy and 65 to 85 percent report not taking omega-3 supplements.

The FDA warns that while fish is an important part of the diet, women should limit their consumption of fish high in mercury during pregnancy.

Swordfish, shark, raw shellfish and smoked or preserved fish contain high levels of mercury.

Exposure can cause serious damage to the baby’s brain and nervous system and can lead to learning disabilities and hearing loss.