Vaya Lida Chatzi noted that pregnant women can consume no more than one to three servings of fish per week. Eating more will be dangerous due to contamination with mercury and other persistent substances.
Fish during pregnancy will provide the body with omega-3 fatty acids. One study found that children whose mothers ate fish once or twice a week during pregnancy had better waist circumference, blood pressure, and cholesterol. It also found that pregnant women with the lowest levels of fatty acids during the first and second trimesters were 10 times more likely to give birth prematurely than those with the highest levels of these acids.
Foodsafety.gov advises pregnant women to consume 230-340g of healthy fish per week. These foods are: anchovy, Atlantic croaker, Atlantic mackerel, black sea bass, oily fish, catfish, shellfish, cod, crayfish, halibut, haddock, tuna, herring, lobster (American and spiny), mullet, oysters , Pacific mackerel, bass ( marine and freshwater), etc. But it’s best to avoid king mackerel, marlin, sharks, swordfish, big-eyed tuna, turtles from the Gulf of Mexico, Atlantic sawbelly.
News cannot be equated with a doctor’s prescription. Consult an expert before making a decision.
Source: Ferra
