Fish during Pregnancy

In 2001, U.S. health officials warned that pregnant women should limit their fish consumption to 12 ounces a week. Fearing that mercury may cause harm to the fetus, many women ate less and less fish. A recent survey shows that 90 percent of women are eating less than the FDA recommended amount of fish. But now the U.S. Food and Drug Administration is saying that potential problems caused by mercury pale in comparison with harm caused by lack of omega-3 fatty acids. Omega-3 fatty acids are found in many fish and is critical to brain development. Not getting enough omega-3 fatty acids results in health risks to mothers and their children.

The new research has shown that fish leads to improved cognitive and motor skills for the baby. It also reduce the risk of premature delivery and postpartum depression. Women who want to become pregnant, are pregnant or are breast-feed should eat a minimum of 12 ounces of fish per week.

Avoid these high mercury fishes:

1. Shark
2. Swordfish
3. King Mackerel
4. Tile Fish
5. Bass
6. Sushi
7. Raw Shellfish

Recommended fishes:

1. Cod
2. Snapper
3. Crab(dungeness)
4. Herring
5. Monk-fish
6. Skate
7. Canned Tuna(chunk light)
8. Pollock
9. Catfish
10. Flounder
11. Shrimp

So make sure you eat enough fish for yourself and your baby.