Which fish is safe to eat during pregnancy?
One major minefield is fish and in particular, fish containing mercury as high levels of mercury could potentially harm the development of a baby's central nervous system. So is fish safe to eat during pregnancy or when breastfeeding? Which fish can I eat and which have high levels of mercury? How often should I eat fish?
The NSW Food Authority recently commissioned a benchmark survey of women aged between 18 and 40 years, to assess their knowledge of mercury in fish and associated health issues. 64 per cent of respondents were aware that some fish contain high mercury levels that could impact on the health of pregnant and breastfeeding women. However 44 per cent of these respondents did not know which types of fish contained higher than normal mercury levels. Some women questioned had stopped eating fish altogether, or reduced their consumption, when they fell pregnant, or were planning a pregnancy, because they were concerned about mercury levels.
Mercury occurs naturally in the environment and accumulates in the aquatic food chain. In other countries it's been found that pollution can increase mercury levels. However, most mercury in Australian waters occurs naturally and most fish in Australian waters have very low mercury levels. Testing by the NSW Food Authority and NSW Health has shown no increase in mercury levels in fish over the past 10 years.
The levels of mercury found in Australian fish DO NOT pose a health risk to the general population. Pregnant women, breastfeeding women, mothers to be and children under six need to limit their intake of certain species to reduce their overall mercury levels.
Mercury in Fish - the Key Facts
- All fish contain some level of mercury, which occurs naturally in the aquatic environment.
- Pregnant and breastfeeding women, women planning to become pregnant and children six years and under should limit their consumption of the few types of fish which are known to accumulate mercury, and should:
- have no more than one serve per fortnight of Shark (Flake), or Billfish (Broadbill, Swordfish and Marlin) and eat no other fish that fortnight.
- limit themselves to one serve per week of Orange Roughy (Deep Sea Perch) or Catfish, and have no other fish that week.
- all other fish species are safe to eat at the recommended levels of 2 to 3 times per week.
- Mercury is not reduced by processing techniques such as canning, freezing or cooking
Health Benefits of Fish
- Fish are full of healthy nutrients and are an important part of a balanced diet, particularly for pregnant and breastfeeding women.
- Fish contains Omega-3 fatty acids, which are vital for the development of the nervous system in unborn babies and young children, as well as iodine and vitamin B12.
- Many fish contain high levels of Omega-3 and are safe for pregnant and breastfeeding women to eat. These include mackerel, Atlantic salmon, canned salmon and canned tuna in oil, herrings and sardines.
- Research suggests Omega-3 is more easily absorbed in its natural form than in dietary supplements.
- Fish are also high in protein and low in saturated fats.
- Other fish and seafood that are low mercury levels include: prawns, lobsters and bugs; squids and octopus; snapper; salmon and trout; Trevally; Whiting; Herring; Anchovy; Bream; Mullet; Garfish
Fish is a very important component of a balanced diet and pregnant and breastfeeding women shouldn't reduce their consumption - it's just a question of eating the right type of fish. For more information, visit the NSW Food Authority website.
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