It is recommended that pregnant women eat at least 12 oz of fish each week but that they avoid fish with increased mercury levels. Nearly all fish and shellfish contain traces of mercury. For most people, the risk of mercury by eating fish and shellfish is not a health concern. Yet, some fish and shellfish contain high levels of mercury that may harm an unborn baby or young child's developing nervous system.
The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Therefore, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and eat fish and shellfish that are lower in mercury.
By following the following recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish while reducing their exposure to the harmful effects of mercury. Note: Follow these same recommendations when feeding fish and shellfish to your young child, but serve smaller portions.
The following are a list of FAQs and topics to cover all of your seafood and pregnancy-related concerns:
Seafood and Pregnancy News