Proper nutrition is always important, but even more so during pregnancy. One aspect of this healthy diet is fish – but misinformation causes many pregnant mothers to shy away from this food group. In reality, it is safe to consume between 8 and 12 ounces of most types of fish per week! Seafood makes a great source of protein, iron, and omega-3 fatty acids – all essential to a healthy pregnancy. The trick is knowing which fish you can enjoy and which you should avoid.
Check out this infographic for a breakdown:
Safe to eat 8-12 oz/week
- Canned light tuna
- Pollock Catfish
Safe to eat (up to 6 oz/week, as part of the total fish allowed)
- Albacore or “white” tuna
Avoid (due to high methyl mercury content or food safety issues)
- Sharko Swordfish
- King Mackerel
- Raw fish (including sushi, sashimi, ceviche and carpaccio) due to food poisoning risk
- Refrigerated smoked seafood due to listeria risk
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For more than a century, UPMC Magee-Womens Hospital has provided high-quality medical care to women at all stages of life. The U.S. Department of Health and Human Services recognizes Magee as a National Center of Excellence in Women’s Health. More than 9,000 babies are born each year at Magee. The hospital also treats men for a variety of conditions, including surgical treatment. The Magee-Womens Research Institute was the first center to focus research only on conditions involving women and their infants.