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Fish is an excellent food. It is relatively easy to prepare, it is high in protein, low in fat and has a good amount of nutrients which are healthy for both the heart and the brain. However, there are three issues regarding fish of which a pregnant woman should be aware.
The first issue is that of mercury. Certain types of fish, including shark, swordfish, king mackerel and tilefish are all high in mercury and should be avoided during pregnancy. Mercury exposure may damage parts of the body, including the nervous system, kidneys, vision, lungs and hearing. Mercury can travel across the placenta and negatively affect the baby. Other fish, including shrimp, canned light tuna, salmon, pollock and catfish are fairly low in mercury, and a pregnant woman can eat up to 12 ounces of these fish in a week with no risk.
The second issue is the risk that may come from other contaminants in fish. If you are pregnant, you should check with your local health departments to see what sorts of chemicals that local fish may have been exposed to.
Finally, there is the risk of food-borne illness. All fish you eat while pregnant should be cooked thoroughly so as to kill any disease-causing bacteria or parasites. Fish should be cooked until it flakes easily with a fork and is opaque. You should avoid sushi and other raw fish altogether while pregnant, as these can lead to a variety of gastrointestinal difficulties that can complicate pregnancy.
| Each pregnancy, expectant mother, and unborn child is different. Your pregnancy may not progress the same as the information found here. The information here is based on the average pregnancy. It's not meant to be a replacement for any advice your may receive from your doctor. If you have any concerns about your pregnancy, we advise you to contact your doctor. |
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