And there is evidence that babies born with higher levels of DHA are better off.įor example, a study tracking Inuit infants measured DHA concentrations in their umbilical cords. It’s high in omega-3 fatty acids, like DHA, that are crucial for brain development. how to choose fish that minimizes the risks.įish oil is good for you.why parents should be concerned about mercury in fish, and.why researchers think fish consumption is good for kids. And the best available evidence suggests that eating low-mercury fish–like salmon, cod, herring, and mackerel–yields net benefits for kids. And children who consume such fish are at special risk because of their developmental status.īut, as the saying goes, there are more fish in the sea. This is particularly true for large-bodied, long-lived, predatory fish: Because they are older and exist high on the food chain, these fish have been exposed to higher levels of mercury themselves. Mercury, which accumulates in the tissues of all ocean life, can sometimes reach levels that are harmful. Pregnant women who eat fish, and parents who include fish in their children’s diets, are providing their families with omega-3 fatty acids that may boost cognitive development (Strain et al 2012).īut unfortunately there are risks. Recent research confirms that fish are high in nutrients essential for brain growth. Questions & answers from the FDA/EPA advice about eating fish for those who might become or are pregnant or breastfeeding and children ages 1 to 11 years.Mercury levels in commercial fish and shellfish (1990-2012).Health effects of exposure to mercury.Fish and shellfish advisories and safe eating guidelines.Dietary Guidelines for Americans, 2020-2025.These groups should select varieties of fish that are low in mercury, including canned light tuna, and limit their intake based on the recommendations set by the FDA. However, raw fish and varieties of fish that are high in mercury, such as bigeye tuna, should be avoided in some groups, including small children and people who are pregnant, trying to become pregnant, or breastfeeding. The FDA also notes that children and people who are pregnant should avoid raw fish, as they may be at a higher risk of foodborne illness.įederal, state, and local advisories may also be issued when certain types of fish are considered unsafe to eat.Īccording to the Environmental Protection Agency, these advisories may apply to specific waterbodies or types of water and can be issued to the general public or specific populations, such as people who are pregnant or breastfeeding.Ĭertain types of tuna are high in mercury, which can have harmful effects on health in high amounts or in certain populations.įor most healthy adults, it’s recommended to consume at least 2 servings of fish per week, which can include tuna. Though these varieties of tuna are not recommended for children, those who are pregnant or breastfeeding can consume up to 1 serving per week.īigeye tuna, which is often used in sashimi and sushi, is high in mercury and is not recommended for these groups. People who are pregnant or breastfeeding can consume 2–3 servings of canned light tuna per week and children can consume 2 servings per week.Ĭanned, fresh, or frozen white albacore tuna and yellowfin tuna contain slightly more mercury but are also good choices. For children, 1 serving is:Ĭanned light tuna is low in mercury and is considered one of the best choices for individuals that need to limit their exposure to mercury. However, the Food and Drug Administration (FDA) recommends selecting varieties of fish that are low in mercury for children ages 1–11 and individuals who are pregnant, trying to become pregnant, or breastfeeding.įor adults, 4 oz is considered 1 serving. Recommendations for how often a person should eat canned tuna can vary depending on several factors, including the specific type of tuna, their age, and whether or not they belong to a group that may be more sensitive to the effects of mercury.Īccording to the Dietary Guidelines for Americans, most adults should aim to eat at least 8 ounces, or 2 servings, of fish per week, which can include canned tuna.
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