Are you a full-fledged fish lover? Then we have good news for you; pregnant women should be eating more fish than previously thought. U.S. regulators from the FDA and EPA proposed on Tuesday that pregnant or nursing women, as well as women who are trying to become pregnant, should eat between eight and twelve ounces of low-mercury fish every week. The report was long-expected and pointed out the many health benefits of eating fish during and just after your pregnancy.
This update expands on prior statements from the same regulators that pregnant women could eat up to twelve ounces of fish a week — now, however, there’s a minimum amount, not just a maximum. One serving of fish (about three ounces) is roughly the size of your standard checkbook. So, multiply that by three or four, and you’ve hit your fish quota for the week!
What exactly counts as low-mercury fish? Some examples include salmon, shrimp, tilapia, cod, pollock and light canned tuna. If you’re pregnant, then you should probably be eating about four times as much of these fish as you are right now. Crazy, huh?
It’s time to break out all of the fish recipes in your arsenal, ladies. Just steer clear of swordfish, shark, and king mackerel (they’re bad news for pregnant women).
How much fish do you usually eat? Have you started eating more since becoming pregnant?
Please note: The Bump and the materials and information it contains are not intended to, and do not constitute, medical or other health advice or diagnosis and should not be used as such. You should always consult with a qualified physician or health professional about your specific circumstances.
