Pregnant and breastfeeding moms no longer need to avoid fish.
In a complete reversal from 2004 guidelines, the Food and Drug Administration is now calling on pregnant women to eat more fish. For the past 10 years, the FDA recommended that pregnant women and children largely avoid seafood due to mercury contamination that can interfere with nervous system development.
The FDA now says that limiting or avoiding fish during pregnancy and early childhood can deprive developing brains and bodies of important nutrients.
The new guidelines recommend eating 8-12 ounces of a variety of seafood each week from low-mercury fish – trout, snapper, crab, sardines, salmon and whitefish. That amounts to 2 or 3 servings of fish per week for women who are pregnant, might become pregnant or are breastfeeding. Fish has high nutritional value during fetal growth and development before birth, in early infancy for breastfed infants, and in childhood.
Children are encouraged to eat 2 or 3 servings of fish per week, with portion sizes adjusted for age and calorie needs.
White (albacore) tuna should be limited to 6 ounces per week due to higher mercury content, compared to light canned tuna.
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