Eating fish every week during pregnancy helps provide the compound DHA or docosahexaenoic acid. DHA is an omega 3 fatty acid that plays a critical role in fetal brain growth and development. As of January 2017, the US Food and Drug Administration, the EPA, and the American Congress of OB/GYN changed their recommendation for fish consumption during pregnancy. Previously cautioned about fish consumption, it is now recommended that pregnant and breast feeding women eat about 2-3 servings of a variety of fish including Tilapia, Whitefish, Herring and Crab, while limiting fish such as Snapper and Tuna, and avoiding fish like King Mackerel, Orange Roughy and Swordfish due to high mercury levels. It is also important to check for advisories to avoid bacterial contamination in fish caught in local streams or lakes. It is important to remember that although beneficial, no more than 3 servings or 12 ounces of fish should be consumed per week and pregnant women should avoid eating raw or under cooked fish (as well meat and eggs). Pregnant women should discuss with their Obstetric provider their specific recommendations.
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