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Fish Consumption During Pregnancy: An Overview of the Risks and Benefits
Author(s) -
Dovydaitis Tiffany
Publication year - 2008
Publication title -
journal of midwifery and women's health
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.543
H-Index - 62
eISSN - 1542-2011
pISSN - 1526-9523
DOI - 10.1016/j.jmwh.2008.02.014
Subject(s) - methylmercury , fish consumption , fish <actinopterygii> , pregnancy , fetus , consumption (sociology) , fish oil , polyunsaturated fatty acid , environmental health , fishery , medicine , biology , ecology , fatty acid , social science , biochemistry , genetics , bioaccumulation , sociology
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.