Synopsis

Source of validity: Scientific
Rating (out of 5): 4

Fish, particularly fatty fish, is scientifically supported as beneficial during pregnancy due to its high content of omega-3 fatty acids, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). Multiple studies have shown that adequate intake of DHA during pregnancy is associated with improved neurodevelopmental outcomes in infants, including enhanced visual and cognitive development. The American College of Obstetricians and Gynecologists (ACOG) and other health organizations recommend that pregnant women consume 2-3 servings of low-mercury fish per week to benefit from these nutrients while minimizing mercury exposure, which can be harmful to fetal brain development. Randomized controlled trials and meta-analyses have demonstrated that supplementation with fish oil (omega-3 fatty acids) may reduce the risk of preterm birth and support healthy birth weight. While there are some concerns regarding mercury and other contaminants in certain fish species, the overall consensus is that the benefits of consuming low-mercury fish outweigh the risks when intake is within recommended guidelines. Fish also provides other important nutrients for pregnancy, such as high-quality protein, vitamin D, and iodine. Therefore, fish is not only traditionally valued but is strongly supported by modern scientific evidence for its role in supporting a healthy pregnancy.

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