ACOG has recommended that pregnant women be encouraged to consume up to 12 ounces of low-mercury fish and shellfish per week, reflecting the 2013 ACOG committee opinion of the FDA and EPA.
Consumption of low-mercury seafood during pregnancy should be encouraged. It is thought to have benefits including increased fetal neural development outcomes. The FDA and EPA report that pregnant women still consume seafood below this level. For this reason, ACOG recommends that women during pregnancy and breastfeeding consume at least 8-12 ounces of low-mercury seafood per week. The American FDA organization made informative recommendations for seafood consumption in June 2014, pointing out that pregnant and breastfeeding mothers consume fish below the recommended amount. Accordingly, breastfeeding mothers and pregnant women should consume at least 8-12 ounces (-224-336 g) of various seafood containing low levels of mercury per week.
The nutritional value of fish has been known since ancient times, there are many high-quality proteins in fish. Considering that vitamins and minerals, omega 3 and even vitamin D are found in some fish (especially sardines), consuming fish during the growth and development period before birth and during breastfeeding has great nutritional significance.
Mercury occurs naturally or as a result of human activities. It accumulates in streams, lakes and seas and turns into methylmercury. This type of mercury is found in seafood and is known to cause central nervous system toxicity when exposed to too much. Almost all fish contain some amount of methylmercury, and when we consume them, some amount is absorbed by our digestive system. Methylmercury is found more in long-lived large fish than in others. Therefore, consumption of tilefish, dogfish, swordfish and king tuna, which have relatively high levels of methylmercury, should be avoided during pregnancy and breastfeeding. In addition, consumption of raw fish should be avoided during pregnancy, and even poorly cooked meat, egg and chicken products should be avoided as they may cause some infections, especially considering the immune system characteristics of pregnancy and childhood.
Weekly calorie requirement of fish and seafood go to your needs If possible, grilled cooking should be preferred to contain fewer calories, and different types of fish with low mercury content should be chosen instead of consuming the same type of fish.
Of the 4 types of fish that should be avoided, small amounts should be consumed while pregnant or breastfeeding. Although they probably do not cause any bad effects, it is recommended that they are not included in the diet regularly. Since the mercury levels of fish caught in regional waters cannot be known, consumption rates should be kept around 6 ounces (~ 150-180 gr) per week. Cleaning the skin and internal organs of the fish before cooking is recommended, especially for local fish, to remove other harmful substances.
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