Fish is known to be a great source of protein, B-vitamins, iodine, and omega-3 fatty acids but may also contain high levels of mercury.
Advocacy groups have recently demanded the FDA enforce clearer labeling of mercury content on fish products; this has spurred debate about the risk and benefits of eating fish, especially for pregnant women. New studies suggest that the EPA-recommended safe level of mercury consumption may not be low enough to avoid adverse effects.
DPM’s Emily Oken, MD, MPH and colleagues studied the association between maternal fish intake and babies’ cognitive performance at 6 months of age. Results suggested that babies’ performance on visual recognition memory tests increased for those whose mothers ate more fish during pregnancy; however, infants scored lower on the tests if their mothers’ mercury levels were high.
The bottom line: women should continue to eat fish for its beneficial, nutritional effects - even during pregnancy - but should choose fish types likely to be lower in mercury such as salmon, shrimp, tilapia, and scallops; limit tuna consumption; and should avoid swordfish, shark, tilefish and king mackerel.
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