Can I eat fish while pregnant?
US pregnancy food safety guidance. Educational only.
What Guidelines Say
Consuming 8-12 ounces of low-mercury fish weekly during pregnancy supports fetal development.
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Guidelines from the FDA and ACOG emphasize that fish provides essential nutrients like omega-3 fatty acids, protein, and iodine for fetal development. However, selection is critical due to methylmercury, a heavy metal that can impair a developing baby's brain and nervous system. The 'Best Choices' list includes options low in mercury that can be consumed in 2 to 3 servings per week. Conversely, certain large, long-lived predatory fish contain high mercury levels and are recommended to be avoided entirely. Additionally, all seafood must be cooked to an internal temperature of 145°F to eliminate risks from parasites and bacteria such as Listeria monocytogenes. Raw or undercooked preparations, including sushi and refrigerated smoked seafood, are generally advised against due to increased vulnerability to foodborne illnesses during pregnancy.
High-mercury fish
Consume 8-12 ounces of low-mercury fish weekly.
Salmon
Shrimp
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Safer Choices
Salmon
- Rich in omega-3 fatty acids
- Low in mercury
Shrimp
- Low in mercury
- Good source of protein
Tilapia
- Mild-flavored
- Low-mercury fish suitable for various dishes
Catfish
- Low in mercury
- Provides essential nutrients
Canned light tuna
- Lower in mercury than albacore
- Limit to 6 ounces per week
- This variety is lower in mercury than albacore and is categorized as a Best Choice.
Best Choices list
- Salmon, anchovies, and herring are low in mercury and high in omega-3 fatty acids.
Cooked preparations
- Seafood cooked to an internal temperature of 145°F ensures the destruction of harmful pathogens.
Shellfish
- Shrimp, crab, and scallops are typically low in mercury and safe when fully cooked.
Risks & Limits
High-mercury fish
- Avoid shark, swordfish, king mackerel, and tilefish due to elevated mercury levels
- Species like swordfish and shark contain levels of methylmercury that may harm fetal brain development.
Raw or undercooked fish
- Avoid sushi, sashimi, and raw shellfish to prevent foodborne illnesses
Albacore (white) tuna
- Limit to 6 ounces per week because of higher mercury content
Locally caught fish
- Check local advisories; if unavailable, limit to 6 ounces per week and avoid other fish that week
Raw or undercooked seafood
- Sushi and raw oysters pose risks of infection from Listeria, Salmonella, and parasites.
Refrigerated smoked seafood
- Lox and nova-style fish carry a risk of Listeria monocytogenes unless heated until steaming hot.
Key Points from Health Guidelines
Based on FDA, Mayo Clinic published guidance
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1Consume 8-12 ounces of low-mercury fish weekly.
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2Avoid high-mercury fish species.
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3Ensure all fish is cooked to an internal temperature of 145°F (63°C).
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4Limit albacore tuna to 6 ounces per week.
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5Avoid raw or undercooked fish and shellfish.
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6Check local advisories for locally caught fish.
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7Diversify fish choices to maximize nutrient intake.
Common Questions About fish in Pregnant
Can I eat fish while pregnant?
Is it safe to eat fish during the first trimester?
How much fish can I eat per week while pregnant?
What are the risks of eating high-mercury fish during pregnancy?
What are some safe alternatives to high-mercury fish?
How should fish be prepared to ensure safety during pregnancy?
Keep Reading Pregnancy Food Guides
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Disclaimer: This content is for educational purposes only and does not constitute medical advice. Always consult your healthcare provider for advice specific to your pregnancy. Doola AI aggregates data from public health guidelines to provide these summaries.