High levels of eicosapentenoic acid and docosahexenoic acid during pregnancy was linked to a reduced likelihood of wheezing in babies between 23 and 29 months of age, a Japanese study in the Annals of Epidemiology showed. Researchers found no evidence that mothers' cholesterol, intake of other fatty acids, ratio of n-3 to n-6 polyunsaturated fatty acid consumption, or meat and fish intake were associated with infant wheezing.

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