The one food I am most looking forward to eating again post-pregnancy is tuna sashimi 🍣 – delicious thin slices of raw high-grade tuna fish with a dollop of wasabi. Some of the best sashimi I’ve ever had was in Japan 🇯🇵 , for now I’m just going to continue dreaming about both sushi and travel ✈️.
• While eating tuna 🐟 (and all large fish) during pregnancy is not recommend because of their high mercury content, eating seafood 🐠 during pregnancy has been shown to possibly ⬇️ the risk of mom developing high blood pressure and diabetes. For your 👶🏼 there are possible benefits too, like it could mean a lower risk of preterm birth and high blood pressure as well as better cognitive, language, and communication development.¹ Aim for 8-12oz of low methylmecury fish per week (aka avoid large fish like tuna but enjoy salmon and tilapia). • All seafood contains small amounts of mercury. But only the large predator types of fish should be avoided during pregnancy due to their mercury content. These higher-mercury fish are tuna 🐟, tilefish, shark, swordfish, and king mackerel. • If eating fish 2️⃣-3️⃣ times per week is not part of your routine, then look for a fish oil supplement that provides at least 300mg omega-3 DHA per day.² • Looking for a supplement? I really like NordicNaturals. Click here for details on specific product recco. Just sharing what I like, not getting 💰for this but you do get a discount. ___ ¹ Dietary Guidelines Advisory Committee (DGAC). 2020. Scientific Report of the 2020 DGAC of HHS. USDA, ARS, Washington, DC. ² GOED. Omega 3 Recommendations ³ Koletzko, Berthold, et al. "Nutrition during pregnancy, lactation and early childhood and its implications for maternal and long-term child health: The early nutrition project recommendations." Annals of Nutrition and Metabolism 74.2 (2019): 93-106. © Elieke Kearns, PhD, RD and Nosh.it Food Facts, 2021. Unauthorized use and/or duplication of this content and/or photos without express and written permission from this site’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Elieke Kearns, PhD, RD and Nosh.it Food Facts with appropriate and specific direction to the original content.
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