June 11, 2014 — New moms, and moms-to-be, should eat two to three servings of seafood each week according to a new study by the U.S. Food and Drug Administration (FDA). After reviewing ten-years’ worth of science, medical and scientific experts have issued draft advice that is significantly different from previous guidance issued in 2004.
“For years many women have limited or avoided eating fish during pregnancy or feeding fish to their young children,” said Stephen Ostroff, M.D., the FDA’s acting chief scientist. “But emerging science now tells us that limiting or avoiding fish during pregnancy and early childhood can mean missing out on important nutrients that can have a positive impact on growth and development as well as on general health.”
Gulf Seafood Institute’s Executive Director and mother of two, Margaret Henderson said, “We’re happy to see FDA moving in the right direction. Getting accurate advice about seafood to pregnant women is crucial, especially when it’s been wrong for so many years.”
Currently pregnant women only average 1.8 oz of seafood each week, the new FDA study stresses the importance of 8 to 12 oz of seafood a week for soon to be mothers. The recommendation translates into two to three servings of low-mercury fish per week, and applies to breastfeeding women and those who might become pregnant.
Fish proven to be low in mercury content include Gulf shrimp, as well as Pollock, salmon, canned light tuna, tilapia, catfish, and cod.
The guidance issued by the FDA is a good first step toward educating pregnant women in a clear and simple way about the benefits of including seafood in their diet. The latest research shows that seafood rich in Omega-3 and other nutrients improves brain and eye developments in unborn children,” said Louisiana Senator Mary Landrieu. “I will continue working with doctors and other health professionals during the comment period to ensure this guidance is issued in a way that helps pregnant women feel empowered to make the most informed decisions about nutrition during their pregnancy.”
Read the full story at the Gulf Seafood Institute