Eating lots of dried fruit during pregnancy improves the neuropsychological development of children. The Centers for Disease Control and Prevention recommend eating 50-80 grams of dried fruit per week, at least in the first trimester of pregnancy. This is enough to improve children's cognitive functions, memory and concentration.
Dried fruit is beneficial for health in many ways, even outside of pregnancy: it combats oxidative stress and reduces the risk of hypertension and diabetes. In old age, regular consumption also slows down the cognitive decline of aging.
The merit is of the polyunsaturated fatty acids and of the many beneficial substances contained in these foods, including omega-3. Omega-3s are essential for adult health, but they also play an essential role in fetal development. According to some studies, these fatty acids regulate the timing of gestation and the weight of newborns at birth. In addition, these substances accumulate in the frontal part of the fetus' brain, improving memory and cognitive functions even in the years to come.
Despite the many benefits of regular consumption of dried fruit during pregnancy, overdoing it could be harmful. There may be a correlation between peanut consumption in pregnancy and allergy in children. For this reason, it is important to consume dried fruit in the recommended quantities, without exaggerating either way.