PUFA in maternal and child health
By Andrea Platzman, M.S., R.D., C.D.N.
Fatty acids from food have a direct effect on both pregnancy and infant development
According to James McGregor, M.D., C.M., Nature Net, Inc., Durango, CO., about 10% of births in Colorado are pre-term births. Such births often are associated with mental retardation and other health issue. Fortunately, research continues to show that food and diet can change the state of health of pregnancy and brain development. Already, the U.S. Food and Drug Administration allows claims for folate, will other recommendations soon follow?
Developmental key in DHA
At approximately 28 weeks of gestation, the brain contains about 50% docosahexaenoic acid (DHA)—one of the omega-3 fatty acids commonly found in fish oils. At the same time, the retina contains about 60%. Because DHA is depleted in late pregnancy, especially in repeat pregnancies that are close together, researchers have been looking into aiding pregnancy by restoring DHA levels.
A recent study by Sjurdur Olsen, et al of the Maternal Nutrition Group, Danish Epidemiology Science Centre, Statens Serum Institut, Copenhagen, Denmark, found that fish oil supplementation reduced the risk of pre-term delivery, but had no effect on pre-term delivery in twin pregnancies. In the study,which was published in The British Journal of Obstetrics and Gynaecology, March 2000, researchers gave 2.7 gm of fish oil each day after 16 weeks of pregnancy to four groups of women. The groups included women who experienced previous pre-term delivery, intrauterine growth retardation, or pregnancy induced hypertension, and a group with twin pregnancies. Two therapeutic studies were also completed with 70 women with threatening pre-eclampsia and 63 with suspected intrauterine growth retardation. These women were given 6.1 gm of fish oil per day after 16 weeks of gestation. The fish oil supplementation was found to have reduced the risk of pre-term delivery from 33% to 21%, but did not have an effect on pre-term delivery for twin pregnancies.
Another study, conducted by Emily Borod, et al out of the University of Tennessee in Memphis, used DHA-enriched eggs. Here, pregnant women at 24 to 28 weeks of gestation were randomly assigned to a low egg group (routinely consumed few if any eggs), high-DHA egg group (12 eggs per week, each containing 135 mg DHA) or a regular egg group (12 eggs per week, each containing 28 mg DHA). Borod and her colleagues observed several outcomes: the high-DHA egg group had fewer low-birth weights (0% vs. 13% and 26%) and pre-term births (6% vs. 25% and 26%) compared with the low-egg and regular-egg groups respectively.
"There are many studies that confirm the health benefits of long-chain omega-3 fatty acids," said McGregor. "Women need to prepare for pregnancy—in addition, to reducing stress and exercising, good nutrition is imperative to ensure a healthy baby. As Hippocrates once said: 'Let food be thy medicine and medicine be thy food.'"
Omega-3s for infants
Currently no RDA for DHA exists in the U.S. However, various health organizations recommend consuming 0.5 to 2.0 gm of omega-3 fatty acids per day. The Food and Nutrition Board might begin reviewing the data of omega-3 fatty acids, possibly leading to a formal recommendation in the near future which will also lead to more omega-3 enriched products in the marketplace.
Evidence has shown that DHA and arachidonic acid (AA) helps with the visual and motor development of infants. Human breast milk contains DHA, but infant formulas presently do not. As a result, breast-fed babies have more DHA in their brains and retinas than bottle-fed babies. These children also have better visual acuity and, years later, score higher on standardized tests.
"Additionally, DHA in the maternal diet may extend gestation, helping to reduce preterm births; however, the controversy on whether or not to supplement all infant formulas with long chain PUFAs still continues," said Mary Van Elswyk, Ph.D., R.D., VP, scientific affairs, OmegaTech, Inc. (Boulder, CO.)
Andrea Platzman is a registered dietitian and received her M.S. at New York University. Currently, she is the nutrition editor for Food Product Design magazine and consults with many food companies. In 1998, Platzman was awarded recognized young dietitian of the year for New York State. A New York resident, Platzman can be reached at: aplatzman@nyc.rr.com.