Source: U.S. Food and
Drug Administration
If you’re pregnant, you’ve
no doubt been given a list of foods to avoid—undercooked meat, soft cheeses
made from unpasteurized milk, and alcohol, to name a few. The good news is that
there is a food you should have more of while pregnant and while breastfeeding:
fish and shellfish. The latest science shows that eating fish low in mercury
during pregnancy and in early childhood can help with growth and
neurodevelopment. It can also be good for your health.
That’s why in June 2014
the Food and Drug Administration (FDA) and the Environmental Protection Agency
(EPA) issued draft revised advice
encouraging pregnant women, those who might become pregnant, breastfeeding
mothers and young children to eat more fish—and to eat a variety of fish lower
in mercury.
It’s an important
recommendation. An FDA analysis of data from U.S. pregnant women surveyed about
seafood consumption showed that they ate far less fish than the 2010 Dietary
Guidelines for Americans recommend. (The guidelines are the federal
government’s most recent science-based advice for how to choose a healthy
eating pattern.) In fact, 21 percent of the pregnant women surveyed said they
ate no fish in the previous month. Of the women who ate fish in the previous
month, 50 percent reported eating fewer than two ounces a week, and 75 percent
reported eating fewer than four ounces per week.
“We’re updating our advice
because the latest science strongly indicates that eating 8 to 12 ounces per
week of a variety of fish lower in mercury during pregnancy benefits fetal
growth and development,” says FDA’s Acting Chief Scientist Stephen Ostroff,
M.D., noting that FDA reviewed research from the last decade.
Dr. Ostroff adds that 8 to
12 ounces is an excellent range to maximize the developmental benefits that
fish can provide. “The science behind that recommendation was not available
when we last issued fish consumption advice in 2004.”
The 2004 advice recommends
eating up to 12 ounces of fish lower in mercury per week but doesn’t recommend
a minimum amount to eat. The new draft advice does, recommending that women who
might become pregnant along with pregnant and breastfeeding women eat at least
eight ounces and up to 12 ounces weekly, which is two to three servings. This
draft advice also extends to young children, although the amounts you serve
them should be proportionally smaller.
Which Fish Should You Eat?
Fish and shellfish
(collectively called “fish” for this advice) have high-quality protein,
vitamins and minerals, and omega-3 fatty acids. Fish also are mostly low in
saturated fat, and some have vitamin D. Eating fish during pregnancy, while
breastfeeding, and in early childhood can be especially important for a child’s
growth and development. Plus there is evidence that consuming fish can reduce
your own risk of cardiac death.
The entire package of
nutrients that fish provide may be needed to fully benefit fetal and child
development. For this reason, consumers who avoid eating fish and instead take
omega-3 supplements may be missing out on the full beneficial effect. Plus they
miss out on other nutrients in fish that support overall health.
Eating a variety of fish
helps ensure that most fish you eat will be lower in mercury. Most fish found
in grocery stores are, in fact, lower in mercury, including many popular
species such as shrimp, pollock, salmon, canned light tuna, tilapia, catfish
and cod.
What About Mercury in
Fish?
Fish do take in
methylmercury (a form of mercury), and nearly all fish have traces of it. At
high levels, methylmercury can be harmful, and developing fetuses can be
especially sensitive to it. Young children may be sensitive as well. Some women
may even limit or avoid fish because of this concern. That, however, is not
what FDA and EPA recommend.
Eating a variety of fish,
as FDA and EPA are recommending, will help ensure that most fish you eat will
be lower in mercury. However, FDA and EPA are also recommending that women who
might become pregnant, or who are pregnant or breastfeeding—along with young
children—should try to avoid the four types of commercial fish with the highest
levels of methylmercury: Tilefish from the Gulf of Mexico, shark, swordfish and
king mackerel. This advice shouldn’t affect your eating patterns because these
fish are not popular on the market.
Also remember that most
fish found in grocery stores are lower in mercury, and it is these fish that have
health benefits for you and your children.
Other Considerations
FDA and EPA continue to
recommend that no more than six ounces of fish per week (of your 8 to 12 ounces
weekly) should be white (albacore) tuna. Although canned light tuna is lower in
mercury, albacore tuna has more of it. An easy way to follow this advice? Just
vary the types of fish that you eat, per the overall recommendations.
And if you or someone you
know goes fishing in a lake, stream, or river, follow local fish advisories. If
local advice isn’t available, you should eat six ounces or less of these
locally caught fish per week, and children should eat no more than one to three
ounces per week. Then avoid eating other fish for the rest of the week.
The Bottom Line
“The science shows that
eating fish has direct health benefits, so it’s important to get enough fish in
your diet,” Ostroff says. “To obtain the health and nutrition benefits of fish,
stick to the advice we’re offering, and have 8 to 12 ounces of fish lower in
mercury per week as part of a balanced eating plan.”
This advice will be open
for public comment, and FDA encourages feedback. See the notice of availability
that published in the Federal Register for more information regarding how to
submit comments.
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