A pregnant woman’s eating bacon and eggs could increase the intelligence of unborn babies, new research suggests.
Scientists at the University of North Carolina have discovered that the micronutrient, called choline, is vital in helping babies in the womb develop parts of their brains linked to memory and recall.
In a study of the effects of choline on the brains of baby mice, those fed small doses of choline while in the womb had genetic differences to those given large amounts.
Dr Gerald Weissmann, editor-in-chief of the Federation of American Societies for Experimental Biology journal, which published the research told The Telegraph: ‘We may never be able to call bacon a health food with a straight face, but [similar studies] are already making us rethink what we consider healthy and unhealthy.’
Other foods that contain a high level of the nutrient include liver, milk, chicken and nuts.
Previous studies have suggested that large doses of choline could help protect against heart problems.