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Fish Consumption During Pregnancy: An Overview of the Risks and Benefits

Authors

  • Tiffany Dovydaitis RN, APN

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    • Tiffany Dovydaitis, RN, APN, is a women's health nurse practitioner and pre-doctoral fellow in the School of Nursing at The University of Pennsylvania. Her interests lie at the intersection of occupational, environmental and women's health. Currently, her research focus is on the issues sexual assault and domestic violence within the migrant farm worker population.


Tiffany Dovydaitis, RN, APN, University of Pennsylvania, School of Nursing, Room 427, Fagin Hall, 418 Curie Blvd., Philadelphia, PA 19104. E-mail: dtiffany@nursing.upenn.edu

Abstract

Evidence supports the benefits of fish consumption during pregnancy, primarily because of the effects of n-3 polyunsaturated fatty acids on the neurodevelopment of the fetus. Many fish may also be potent sources of methylmercury and polychlorinated biphenol exposure, which have been shown to have severe negative impacts on both the mother and fetus. Therefore, all women of childbearing age should be informed of both the benefits and risks of fish consumption.

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