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Can I eat tuna while pregnant?

US pregnancy food safety guidance. Educational only.

What Guidelines Say

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FDA advises limiting albacore tuna to 6 ounces weekly during pregnancy due to mercury concerns.

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The FDA and EPA provide specific categories for tuna based on methylmercury levels, which can negatively impact fetal brain and nervous system development. Canned light tuna, primarily skipjack, is classified as a 'Best Choice,' with guidelines suggesting two to three 4-ounce servings per week. Albacore (white) tuna and yellowfin tuna contain higher mercury levels and are categorized as 'Good Choices,' limited to one 4-ounce serving per week. Bigeye tuna is listed as a 'Choice to Avoid' due to the highest mercury concentrations. Additionally, clinical guidelines emphasize that all tuna must be fully cooked to an internal temperature of 145°F to prevent infection from parasites and bacteria such as Listeria monocytogenes. While tuna offers beneficial omega-3 fatty acids, strict adherence to species-specific quantity limits is recommended throughout pregnancy.

Avoid

Albacore (White) Tuna

Caution

Consume 8–12 ounces of low-mercury fish weekly.

Safe Options

Canned Light Tuna

Expert Pick

Salmon

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Updated: Sources: FDA Issues Revised “Advice about Eating Fish for Women Who Are or Might Become Pregnant, Breastfeeding Mothers, and Young Children” | FDA +5

Safer Choices

Canned Light Tuna

  • Lower in mercury
  • Safe for 2–3 servings (8–12 ounces) per week
  • Classified as a 'Best Choice' by the FDA
  • Safe for consumption in amounts of 8 to 12 ounces per week
  • Typically consists of skipjack, which has lower mercury levels than other species

Salmon

  • Rich in omega-3 fatty acids
  • Low in mercury
  • Safe for regular consumption

Shrimp

  • Low in mercury
  • Provides essential nutrients
  • Safe for regular consumption

Tilapia

  • Mild-flavored
  • Low-mercury fish
  • Safe for regular consumption

Catfish

  • Low in mercury
  • Provides essential nutrients
  • Safe for regular consumption

Fully Cooked Tuna Steaks

  • Safe when cooked to an internal temperature of 145°F
  • Cooking until the flesh is opaque and separates easily with a fork kills harmful pathogens
  • Provides essential protein and DHA when prepared safely

Skipjack Tuna

  • Recognized as one of the lowest-mercury tuna species
  • Available in many 'light' canned or pouched varieties
  • Considered a nutrient-dense option for meeting seafood intake goals

Risks & Limits

Albacore (White) Tuna

  • Higher mercury content
  • Limit to one 6-ounce serving per week

Bigeye Tuna

  • High mercury levels
  • Avoid during pregnancy
  • Listed by the FDA and EPA as a 'Choice to Avoid' for pregnant women
  • Contains high levels of methylmercury that may harm a developing fetus

Raw or Undercooked Tuna

  • Risk of bacterial infections
  • Avoid during pregnancy

Raw Tuna Preparations

  • Includes sushi, sashimi, and poke bowls
  • Poses significant risks of foodborne illnesses like Listeria, Salmonella, and parasites
  • Guidelines recommend avoiding all raw seafood during pregnancy

Excessive Albacore (White) Tuna

  • Contains more mercury than canned light tuna
  • Guidelines restrict intake to no more than 4 ounces (one serving) per week

Key Points from Health Guidelines

Based on FDA, Mayo Clinic published guidance

  • 1
    Consume 8–12 ounces of low-mercury fish weekly.
  • 2
    Limit albacore tuna to one 6-ounce serving per week.
  • 3
    Avoid bigeye tuna due to high mercury levels.
  • 4
    Avoid raw or undercooked tuna to prevent infections.
  • 5
    Choose a variety of low-mercury fish for balanced nutrition.
  • 6
    Consult local advisories when consuming locally caught fish.
  • 7
    Cook seafood to an internal temperature of 145°F (63°C).

Common Questions About tuna in Pregnant

Can I eat tuna while pregnant?
FDA advises limiting albacore tuna to 6 ounces weekly during pregnancy due to mercury concerns.
Is it safe to eat tuna during the first trimester?
Yes, following FDA guidelines, consuming canned light tuna (8–12 ounces per week) or albacore tuna (up to 6 ounces per week) is considered safe throughout pregnancy, including the first trimester.
How much tuna can I safely eat per week during pregnancy?
The FDA recommends 2–3 servings (8–12 ounces) of low-mercury fish per week. For albacore tuna, limit to one 6-ounce serving weekly.
What are the risks of consuming too much tuna while pregnant?
Excessive mercury intake from high-mercury fish like certain types of tuna can harm fetal brain and nervous system development.
Are there safer alternatives to tuna during pregnancy?
Yes, options like salmon, shrimp, tilapia, and catfish are low in mercury and provide essential nutrients beneficial during pregnancy.
How should tuna be prepared to ensure safety during pregnancy?
Ensure tuna is fully cooked to an internal temperature of 145°F (63°C) to eliminate harmful bacteria and parasites. Avoid raw or undercooked tuna preparations.

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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.