Yes, tuna can be consumed during pregnancy, but there are some important considerations to keep in mind due to its mercury content. Mercury is a naturally occurring element that can be found in varying amounts in seafood, including tuna. High levels of mercury can be harmful to a developing fetus’s nervous system.
It’s recommended that pregnant women limit their consumption of certain types of tuna, particularly those that tend to have higher mercury levels. These include:
High Mercury Tuna: Avoid or limit the consumption of high-mercury tuna, such as
- Bigeye Tuna: This type of tuna typically has the highest mercury levels.
- Ahi Tuna: Also known as yellowfin tuna, it can have moderate to high mercury levels.
Moderate Mercury Tuna: Consume these types of tuna in moderation
- Albacore Tuna: Also known as white tuna, it can have moderate levels of mercury.
Low Mercury Tuna: These types of tuna are generally considered safer to consume during pregnancy
- Canned Light Tuna: This type of tuna, such as skipjack tuna, usually has lower mercury levels compared to other types of tuna.
It’s important to note that the FDA and other health organizations advise pregnant women to consume a variety of seafood that is lower in mercury, as fish is a good source of essential nutrients such as omega-3 fatty acids and protein, which are important for fetal development. However, it’s best to be cautious and not consume excessive amounts of high-mercury fish during pregnancy.
If you’re pregnant and considering eating tuna, it’s a good idea to consult with your healthcare provider. They can provide personalized advice based on your specific circumstances and dietary preferences. Additionally, if you do choose to consume tuna, be sure to follow guidelines for safe food preparation and consumption to minimize the risk of foodborne illnesses.