Pregnant Women Should Eat Fish!!

There is a common misconception that pregnant women should stop eating fish or shellfish during pregnancy because it is harmul to the fetus because of the mercury content.  However, fish and shellfish are part of a healthy diet because they are low in saturated fat, high in omega-3 fatty acids, contain quality proteins and contribute to a fetus’ proper development.  By following these 3 recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.

1.  Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.
2.  Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.

• Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
• Another commonly eaten fish, albacore (“white”) tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.

3.  Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don’t consume any other fish during that week.

** Taken from the FDA