Expectant mothers are often warned of the dangers of eating fish during pregnancy. However, fish can be a great source of nutrition and promote healthy growth and development in your baby. OBGYNs have long weighed the risks and benefits of eating fish during pregnancy. Recently, the Federal Drug Administration (FDA) teamed up with the Environmental Protection Agency (EPA) to clarify guidance on eating fish during
Dangers of Eating Fish During Pregnancy
Certain types of fish can contain high levels of mercury. While these levels are not typically an issue for healthy adults, mercury can accumulate in your blood stream. High mercury levels can inhibit the healthy development of your baby’s brain and nervous system-
resulting in birth defects. If you have concerns about fish in your diet, your OBGYN can discuss any changes needed.
The FDA lists seven fish that young children and women of childbearing age, especially those who are pregnant or breastfeeding should avoid:
Tilefish (Gulf of Mexico)
Nutritional Benefits of Fish During Pregnancy
Fish can provide a great source of protein, iron, zinc and omega-3 fatty acids that support your baby’s growth and development. According to the FDA, there are two classes of fish that are safe to eat while pregnant.
For the “Best Choices”, you can consume two to three servings per week. This list includes, but is not limited to:
Tuna, canned light
“Good Choice” options should be limited to one serving per week, with the list including:
Tuna, albacore/ white tuna, canned and fresh/frozen
A serving size equals 4 ounces, which equates to roughly the size of your palm. For a complete list of fish that is safe to eat during pregnancy, please speak with your OBGYN and visit the FDA website at https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/Metals/UCM536321.pdf.
Call our office to discuss how to safely eat fish during your pregnancy.