Twelve Ounces of Fish Per Week Recommended for Optimum Fetal Brain Development
Washington, DC- The Maternal Nutrition Group, an independent group of expert obstetricians, scientists and researchers from academic institutions around the country unveiled recommendations for seafood consumption during pregnancy. Their conclusion: pregnant women should eat a minimum of 12 ounces of fish per week to ensure optimal brain development in their babies. The Group found that eating fish is the optimal way to gain the benefits of long-chain omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). They are key nutrients for the brain and nervous system in developing fetuses, infants and young children.
The Group's recommendations come at a time when the debate about mercury in fish and an FDA/EPA advisory have created confusion for pregnant women, causing a reduction in their fish consumption. The independent group of scientists concluded that the government advice first issued almost seven years ago, and slightly revised in 2004, does not reflect the results of the largest international studies published in the past several years. This emerging science makes clear that expectant mothers put themselves and their children at risk when limiting their fish consumption during pregnancy.
"For too long women, especially women who are planning to become or are pregnant, have heard conflicting advice. Finally the science has been thoroughly reviewed and the evidence is clear that eating fish during pregnancy is vital to neonatal development and health," says John Connelly, President of the National Fisheries Institute.
The Group's findings are consistent with the latest recommendations from the September issue of the Journal of the American Dietetic Association (JADA), which added dietitians' voices to the growing number of health experts who emphasize the importance of eating omega-3 fatty acids, especially during pregnancy. The American Dietetic Association (ADA) and Dietitians of Canada (DC) recommend 500 mg of omega-3s from fish per day — which equals at least two servings of seafood per week.
While all seafood has important omega-3 fatty acids, the richest sources are oily ocean fish like tuna, salmon, herring, mackerel and sardines, as well as scallops.
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