One in four pregnant women not receiving sufficient omega-3 fatty acids, finds study

Omega-3 fatty acids play a crucial role in the development of the fetus during pregnancy. Adequate intake of omega-3s, particularly DHA (docosahexaenoic acid), supports healthy cognitive function and vision in the growing fetus.

“Omega-3 fatty acids are essential nutrients for supporting positive health outcomes. Getting enough of these nutrients during pregnancy is vital for preventing preterm birth and promoting optimal child health and neurodevelopment,” said the study’s lead author Emily Oken, Harvard Medical School professor and chair of the Department of Population Medicine at the Harvard Pilgrim Health Care Institute.

The nationwide cohort study utilized data on fish consumption provided by 10,800 pregnant women, and supplement intake data from 12,646 pregnant women who were part of the Environmental Influences on Child Health Outcomes (ECHO) program.

The study results showed that nearly 25% of participants reported not eating fish or eating it less than once per month, and only 16% took supplements. Supplement use was less common among those who consumed less fish, putting the group at even higher risk for insufficient omega-3 fatty acid intake. Additionally, supplement use was less common among those at higher risk for adverse pregnancy outcomes or having a higher BMI.

“Current evidence shows that the benefits of maternal consumption of low-mercury fish, or in its place, omega-3 supplements, outweigh any potential risks,” said Dr. Oken. “Our study provides updated information to inform much-needed public health advice and resources to support clinical conversations to encourage consumption of low-mercury fish during pregnancy and intake of omega-3 supplements among those who do not consume fish.”

Reference: Emily Oken, Rashelle J. Musci, Matthew Westlake, Kennedy Gachigi, Judy L. Aschner, Kathrine L. Barnes, Theresa M. Bastain, Claudia Buss, Carlos A. Camargo Jr., Jose F. Cordero, Dana Dabelea, Anne L. Dunlop, Akhgar Ghassabian, Alison E. Hipwell, Christine W. Hockett, Margaret R. Karagas, Claudia Lugo-Candelas; Journal: Public Health Nutrition; DOI: 10.1017/S136898002400051X