Among its myriad of health benefits, fish contains nutrients that are important for developing fetuses, which is why pregnant women are advised to eat two or three servings of fish each week. However, concerns over the detrimental effects of mercury – found in nearly all fish – have given pregnant women a reason to be cautious. Now, a new study suggests the negative effects of ingesting low levels of mercury through fish are outweighed by the beneficial effects for newborns.

Share on Pinterest Although nearly all fish contain mercury, a new study finds that the benefits of consuming fish during pregnancy outweigh the effects of mercury exposure for newborns.

The study, led by Kim Yolton, PhD, from the Cincinnati Children’s Hospital Medical Center in Ohio, is published in the journal Neurotoxicology and Teratology.

According to the researchers, previous studies examining the effect of low-level gestational mercury exposure from fish intake on neurobehavioral outcomes of newborns have been limited.

As such, they conducted an in-depth study involving 344 infants at 5 weeks of age using the NICU Network Neurobehavioral Scale (NNNS).

The researchers measured gestational mercury exposure through maternal blood and infant umbilical cord blood. They also collected information on maternal fish intake and estimated consumption of polyunsaturated fatty acid based on type and amount of fish the pregnant women ate.

In total, 84% of the mothers reported eating fish during pregnancy, but they only averaged about 2 ounces per week.

In 2014, both the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) revised their advice to pregnant women regarding fish consumption; they advise consuming 8-12 ounces per week, as well as selecting fish with the lowest levels of mercury.

Fish with low mercury levels include salmon, shrimp, pollock, light canned tuna, tilapia, catfish and cod, whereas high-mercury fish include tilefish, shark, swordfish and mackerel.