The first study on the consumption of omega-3 polyunsaturated fatty acids in pregnant women in New Zealand showed that only 30 percent receive the recommended daily requirement.
596 women in the last trimester of pregnancy have agreed to participate in an online survey. Participants were required to complete a questionnaire on food consumption, which was designed to study the consumption of polyunsaturated fatty acids in the last three months of pregnancy.
The study is published in the New Zealand Medical Journal.
According to Dr. Kathryn Beck of sports schools, exercise, and weight of the edible, fatty acid omega-3 is important during pregnancy for several reasons. They help to form an important building block for our cells and are essential for healthy brain development and growth of the child.
Omega-3 fatty acid known as docosahexaenoic acid, accumulate in the tissues of the embryo is important throughout pregnancy. Mainly it accumulates in the third trimester, depending on maternal diet.
In New Zealand, the recommendation for combination of omega-3 fatty acids during pregnancy is 115 mg per day. However, several international organizations recommend that women consume at least 200 mg per day. According to the estimates of Dr. Beck, only 30 percent complied with international recommendations.
Seafood is a rich source of omega-3 polyunsaturated fatty acids, and enriched body with nutrients, including protein and iodine, which are important for the development of the fetus. "To meet the recommendations requires two servings of fish (of 150 g per serving) Week" - explains Dr. Beck.
The probable cause of deficiency of omega-3 was insufficient consumption of fish and seafood. "Women who are currently pregnant or are planning to have to get all the nutrients you need to protect their health and the health of the child. When power problems should contact their doctor or dietitian "- the researchers say.
According to the recommendations of the Ministry of Health nutrition for pregnant women , fish and seafood is best to consume hot. Dr. Beck believes that the particularly useful canned tuna, canned salmon, mackerel, sardines, cod, hoki, John Dory (Dory), Australian seriolella and flounder. "The levels of mercury in these fish are considered low, and their intake of food provides many health benefits," - she explains.