FDA and
EPA have concluded pregnant and breastfeeding women, those who might become
pregnant, and young children should eat more fish that is lower in mercury in
order to gain important developmental and health benefits. The
draft advice is to: Eat 8 to 12 ounces
of a variety of fish each week from choices that are lower in mercury like
salmon, shrimp, pollock, tuna (light canned), tilapia, catfish, and cod.
The draft
updated advice cautions pregnant or breastfeeding women to avoid four types of
fish that are associated with high mercury levels: tilefish from the Gulf of
Mexico; shark; swordfish; and king mackerel. In addition, it recommends
limiting consumption of white (albacore) tuna to 6 ounces a week.
Read more: Fish:
What Pregnant Women and Parents Should Know |