Home Can I eat

Can I eat sardine while pregnant?

US pregnancy food safety guidance. Educational only.

What Guidelines Say

i

Sardines are low in mercury and rich in omega-3s, making them a safe and beneficial choice during pregnancy.

Read more details

Sardines are classified by the FDA and EPA as a "Best Choice" seafood for pregnant women. They are characterized by exceptionally low mercury levels because they are low on the food chain. These fish are nutrient-dense, providing high concentrations of omega-3 fatty acids (DHA and EPA), which are vital for fetal brain and retinal development. Guidelines from ACOG and the FDA recommend consuming 8 to 12 ounces (approximately 2 to 3 servings) of low-mercury fish per week. Sardines also serve as an excellent source of calcium and vitamin D, particularly when the soft, edible bones are consumed. While canned sardines are commercially sterile and safe, fresh sardines must be cooked to an internal temperature of 145°F to eliminate risks from parasites or bacteria like Listeria monocytogenes.

Avoid

Raw or Undercooked Sardines

Caution

Consume 2 to 3 servings (8 to 12 ounces) of low-mercury fish per week.

Safe Options

Cooked Sardines

Expert Pick

Canned Sardines

Not sure about other foods?

Snap a photo to check instantly

Get the App
Updated: Sources: FDA Issues Revised “Advice about Eating Fish for Women Who Are or Might Become Pregnant, Breastfeeding Mothers, and Young Children” | FDA +4

Safer Choices

Cooked Sardines

  • Ensure sardines are cooked to an internal temperature of 145°F to eliminate potential pathogens.

Canned Sardines

  • Commercially canned sardines are typically cooked during processing, making them a convenient and safe option.

Grilled Sardines

  • Grilling sardines until they reach the appropriate internal temperature can provide a flavorful and safe meal.

Canned in water or broth

  • Provides essential omega-3s with lower caloric and fat density than oil-packed versions
  • Reduces intake of processed vegetable oils

Fresh sardines cooked to 145°F

  • Internal temperature of 145°F ensures the destruction of potential foodborne pathogens
  • Grilling or baking are effective methods to reach safety thresholds

Low-sodium canned varieties

  • Helps manage sodium intake to prevent excessive water retention and support healthy blood pressure
  • Often labeled as 'no salt added' or 'low sodium'

Canned in olive oil

  • Offers heart-healthy monounsaturated fats alongside the fish's natural polyunsaturated fats
  • Provides a shelf-stable, pre-cooked protein source

Risks & Limits

Raw or Undercooked Sardines

  • Consuming raw or undercooked sardines increases the risk of bacterial or parasitic infections.
  • Raw preparations like sardine sashimi or ceviche carry risks of parasitic infections and Listeria
  • Undercooked fish may harbor harmful bacteria that pose risks to maternal and fetal health

Excessive Consumption

  • While sardines are low in mercury, it's advisable to adhere to the recommended 2 to 3 servings per week to maintain a balanced diet.

Sardines in high-sodium sauces

  • Flavored sauces like tomato or mustard can contain high levels of sodium and added sugars
  • Excessive sodium intake is linked to increased swelling and blood pressure concerns during pregnancy

Key Points from Health Guidelines

Based on FDA, Mayo Clinic published guidance

  • 1
    Consume 2 to 3 servings (8 to 12 ounces) of low-mercury fish per week.
  • 2
    Ensure sardines are cooked to an internal temperature of 145°F.
  • 3
    Opt for commercially canned sardines for convenience and safety.
  • 4
    Avoid raw or undercooked sardines to reduce infection risk.
  • 5
    Incorporate a variety of low-mercury fish into your diet for balanced nutrition.
  • 6
    Select sardines from the FDA 'Best Choices' list
  • 7
    Limit total seafood consumption to 8-12 ounces per week

Common Questions About sardine in Pregnant

Can I eat sardine while pregnant?
Sardines are low in mercury and rich in omega-3s, making them a safe and beneficial choice during pregnancy.
Are sardines safe to eat during the first trimester?
Yes, sardines are safe to consume during the first trimester, as they are low in mercury and high in beneficial nutrients.
How many servings of sardines can I eat per week while pregnant?
The FDA recommends 2 to 3 servings (8 to 12 ounces) of low-mercury fish, including sardines, per week during pregnancy.
What are the main risks of eating sardines during pregnancy?
The primary risk is consuming raw or undercooked sardines, which can lead to bacterial or parasitic infections.
Are there safer alternatives to sardines during pregnancy?
Other low-mercury fish such as salmon, trout, and canned light tuna are also safe and beneficial during pregnancy.
What is the safest way to prepare sardines during pregnancy?
Cooking sardines to an internal temperature of 145°F ensures they are safe to eat during pregnancy.

Keep Reading Pregnancy Food Guides

Raw seafood and fish

Seafood overview Sushi Smoked salmon

Deli meats and cured meat

Prosciutto Salami Pepperoni

Soft cheese and dairy

Soft cheese Halloumi cheese Ricotta cheese

Caffeine, drinks, and desserts

Matcha Tiramisu Runny egg

Top Guides

Can I eat seafood while pregnant? Can I eat sushi while pregnant? Can I eat smoked salmon while pregnant? Can I eat soft cheese while pregnant? Can I eat prosciutto while pregnant? Can I eat salami while pregnant?
Browse all food safety guides
References & Guidelines

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.