the children’s book, The Avocado Baby, tells the story of a child who gains superpowers from eating avocados and uses them to protect his home. While that’s fiction, new research suggests there may be real benefits to avocado consumption during pregnancy.

A recent study indicates that mothers who eat avocados during pregnancy may reduce their child’s likelihood of developing food allergies by as much as 43.6%.

The Growing Concern of Food Allergies

Food allergies are increasingly prevalent, leading to a greater demand for allergen-free alternatives. This trend can place a meaningful financial burden on families.

According to medical anthropologist Theresa Macphail, the rise in food allergies may be linked to changes in the microbiome due to diet, as well as antibiotic use. Putting a financial strain on some families is how Macphail describes the increasing need for allergen-free alternatives.

A study from Imperial College London revealed that food allergies in the U.K. doubled between 2008 and 2018.

Historically, maternal diets high in baked goods or sugary foods have been associated with an increased risk of food allergies in children.

Avocados: A Potential Solution?

A new study conducted in Finland suggests that avocado consumption during pregnancy could play a role in addressing the allergy epidemic. This research is the first to specifically link avocados to such benefits.

The study, supported by the Avocado Nutrition Center, analyzed data collected between 2013 and 2022.Participants were divided into two groups: avocado consumers and non-avocado consumers, and were asked about the frequency of their avocado consumption.

Researchers assessed the development of allergies, including food allergies, eczema, rhinitis, and paroxysmal wheezing, in infants after 12 months. The results were adjusted for various factors, such as maternal age, education, BMI, marital status, breastfeeding, and diet quality.

The study found that children of avocado consumers had a significantly lower incidence of food allergies (2.4%) compared to those whose mothers did not consume avocados (4.2%). However, no such associations were found for other allergic outcomes.

Why Avocados? Potential Mechanisms

Researchers speculate that certain nutrients in avocados, such as monounsaturated fats and dietary fiber, may contribute to lower allergic outcomes.These nutrients have previously been linked to positive effects on allergic responses.

One hypothesis is that a child’s exposure to antioxidants from avocados in the womb could alter the responses of their T-cells, enhancing their ability to fight disease. Previous research has indicated a connection between antioxidants and reduced allergic reactions.

Additionally, studies have shown that short-chain fatty acids, produced in the maternal gut microbiome from fiber consumption during pregnancy, can improve or even prevent allergic responses in offspring. Avocados are a significant source of fiber.

The study, titled Avocado consumption during pregnancy linked to lower child food allergy risk: prospective KuBiCo study, was published in Pediatric Research on March 7, 2025 (DOI: https://doi.org/10.1038/s41390-025-03968-4) and authored by F.W. Cheng, E. Bauer, N. A. Ford, K. Backman, R. Voutilainen,M. pasanen, L.Keski-Nisula, and S. Hantunen.