A study just published this month suggests that women who eat oily fish such as fresh salmon, trout, tuna, mackerel and sardines regularly during pregnancy give their unborn children a dramatic intellectual advantage’. 

Research based on more that 300 children tested at the age of three shows that those whose mothers ate oily fish more than twice a week during the second trimester performed better in intelligence tests.  This is believed to be because of the ability of the essential fatty acids found in oily fish to enhance brain development.  However, research also shows that the children of women with the highest levels of mercury – a heavy metal found in trace amounts in some fish – scored poorly so there’s a fine line to be drawn.  To get the maximum benefit of the essential fatty acids found in oily fish and minimise the risks associated with high levels of mercury the Food Standards agency advises pregnant women to eat two portions of fresh tuna, sardines, salmon or trout a week and avoid eating shark, swordfish and marlin because of the levels of mercury these can contain.

Weaning Fact - A baby’s mouth is much more sensitive to heat than an adults.

Tip - Foods should be given at room temperature or lukewarm.  If re-heating in microwave, heat until piping hot all the way through, allow to cool then stir thoroughly to get rid of any hotspots.  Finally, remember to always check the temperature before giving it to your baby.

The senses of taste and smell develop in a baby about 28 weeks into pregnancy.  It is thought that what a mother eats and drinks during pregnancy affects the odour of the amniotic fluid that cushions the baby in the womb.  Therefore, even before a baby is born it begins to become familiar with many ‘flavours’.  It is also thought that the taste of breast milk is affected slightly by the foods eaten by the mother.  This also helps to introduce the baby to more flavours long before its first taste of solids.