A recent article on The Boston Globe website reports that a new research study finds that pregnant women should go ahead and eat certain kinds of fish. The article says, "Fish are rich in DHA, an omega-3 fatty acid essential to brain growth, but many of the most commonly eaten fish are contaminated by mercury, a toxin that can damage the developing nervous system of a fetus and young child. As a result, the federal government advises pregnant women and nursing mothers to avoid fish with high mercury levels and eat no more than two servings a week of other fish."
The FDA has an overview of what you need to know about mercury in fish and shellfish. The FDA guidelines as of 2004 are:
1) Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.
2) Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.
Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
3) Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week.
Check with your doctor to see if this general advice is appropriate for your health situation.
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