Fish has many nutritional benefits and is an important part of a healthy, balanced diet. When choosing fish, the Food and Drug Administration, Environmental Protection Agency, and U.S. Department of Agriculture advise pregnant and nursing mothers to be cautious and avoid fish high in mercury. Methyl mercury can cause damage to the brain, nervous system, and possibly the heart of unborn babies and infants.
- King mackerel
- Salmon (Canned)
- Clam Shrimp
- Salmon (Fresh/Frozen)
- Shad American
- Mackerel Atlantic (N.Atlantic)
- Haddock (Atlantic)
- Flatfish 2
- Crab 1
- Croaker Atlantic (Atlantic)
- Trout (Freshwater)
- Mackerel Chub (Pacific)
- Lobster (Spiny)
- Perch Ocean
- Tuna (Canned, Light)
- Avoid the following fish altogether: shark, swordfish, king mackerel, tilefish, tuna steaks, canned tuna, sea bass, Gulf Coast oysters, marlin, halibut, pike, walleye, white croaker, largemouth bass.
- Eat only one serving a month of any of the following: Mahi mahi, Blue mussel, Eastern oyster, Cod, Pollock, Great Lakes salmon, Gulf Coast blue crab, Channel catfish (wild), Lake whitefish.
- Encourage the following fish since they are the lowest in mercury and therefore the safest for pregnant and nursing women: Blue crab (mid-Atlantic), Croaker Fish Sticks Flounder (summer), Haddock, Trout (farmed), Salmon (wild Pacific), Shrimp
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Author : Diba Tillery RN, BSN, IBCLC, CPST