By Emily Miller
For the longest time, pregnant woman were advised not to eat fish during pregnancy due to the development problems thought to be associated with mercury exposure. It was believed that the mercury found in fish would find its way through the bloodstream and prevent proper development.
However, a new study – published in the American Journal of Clinical Nutrition – suggests that the development benefits conferred by the mother consuming fish while pregnant may offset the mercury-related risks.
The study revealed that pregnant women who ate large amount of fish during their pregnancy gave birth to healthier babies than pregnant women who consumed more Omega-6, which is found mainly in meats and cooking oils.
In response to this latest study, the Food and Drug Administration (FDA) and other international agencies have been revisiting the previous guidelines concerning fish consumption and pregnant woman in order to reflect the latest nutritional benefits of fish.
The FDA currently recommends that pregnant women should not eat fish more than twice a week because much of the mercury in the world ends up in the oceans, so fish contain small amounts of the chemical.
By limiting a pregnant woman’s fish consumption to only twice a week, she is still receiving all beneficial nutrients that comes from eating fish without exposing their unborn baby to high levels of mercury.
For example, fish are filled with fatty acids that are essential for good brain development and good cardiovascular health. Consuming a limited amount of fish per week is good for both the mother and unborn child.
“We [the FDA] are issuing this advice to encourage women to eat recommended amounts and types of fish,” said the FDA and EPA in a statement. “The nutritional value of fish is especially important during growth and development before birth, in early infancy for breastfeed infants, and in childhood.”
The new guidelines now advise pregnant women and breastfeeding mothers to consumer at least 8 to 12 ounces or two to three servings of fish that are low in mercury levels (i.e., tilapia, catfish and light canned tuna) per week. They should avoid eating shark, swordfish and tilefish from the Gulf of Mexico as these are known to contain high levels of mercury.
