Consuming fish reduces the risk of premature labor

Pregnant women eating a lot of fish, especially fat, are less likely to give up prematurely, according to a new international scientific survey.

The study found that women with low levels of omega-3 fatty acids (found in fish) during the first and second trimesters of pregnancy have about ten times the chance of premature labor compared to those who have high amounts of omega-3 in the body their.

The researchers, led by epidemiologist Shirardur Olsen, of the Harvard School of Public Health, who published the publication in the biomedical journal EBioMedicine, studied data on 376 women who gave birth before the 34th week of pregnancy, and – for comparison – 348 pregnant women who gave birth normally.

The analysis of the blood samples taken during the first and second trimesters of pregnancy by all women showed that the amount of omega-3 fatty acids, especially EPA and DHA found primarily in some fish (salmon, tuna, sardines, mackerel , herring) and other seafood, is closely related to the time of delivery.

The smaller the amount of omega-3, the greater the chance of premature birth of a baby. That’s why it’s not clear. One possible explanation, according to the researchers, is that increased fatty acids reduce inflammation in the body, which in turn reduces the likelihood of premature birth.

After that, the scientists advised the pregnant women – afterwards and in consultation with their doctor – to eat more fatty fish or get supplements with omega 3 supplements. About 15 million babies are born prematurely in the world each year, which increases the risk of development and health problems.

The exact causes of premature birth are often unknown. In some areas of the Earth where fish is traditionally consumed, the pregnancy seems to last longer. This was the occasion for studies on the relationship between omega-3 fatty acids and preterm labor.