FDA and EPA have concluded pregnant and breastfeeding women, those who might become pregnant, and young children should eat more fish that is lower in mercury in order to gain important developmental and health benefits. The draft advice is to: Eat 8 to 12 ounces of a variety of fish each week from choices that are lower in mercury like salmon, shrimp, pollock, tuna (light canned), tilapia, catfish, and cod. The draft updated advice cautions pregnant or breastfeeding women to avoid four types of fish that are associated with high mercury levels: tilefish from the Gulf of Mexico; shark; swordfish; and king mackerel. In addition, it recommends limiting consumption of white (albacore) tuna to 6 ounces a week. Read more: Fish: What Pregnant Women and Parents Should Know |