Synopsis

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

Fish, including shellfish, is supported by scientific evidence for its role in supporting a healthy pregnancy. Fish is a rich source of high-quality protein, omega-3 fatty acids (particularly EPA and DHA), iodine, vitamin D, and other essential nutrients that are important for fetal development. Numerous studies and authoritative guidelines (such as those from the American College of Obstetricians and Gynecologists, the NHS, and the FDA) recommend fish consumption during pregnancy, primarily due to its omega-3 fatty acid content. DHA, in particular, is crucial for the development of the fetal brain and eyes. Research suggests that adequate omega-3 intake during pregnancy is associated with improved visual and cognitive development in infants, as well as a lower risk of preterm birth.

However, there are concerns about mercury and other contaminants in certain types of fish, which can negatively impact fetal neurodevelopment. As a result, guidelines recommend selecting low-mercury fish (such as salmon, sardines, trout, and shrimp), limiting intake of high-mercury options, and consuming 2–3 servings per week. Shellfish can also be a good source of nutrients, but should be well-cooked to avoid foodborne illness.

In summary, there is strong scientific support for the consumption of appropriate types of fish and shellfish during pregnancy as part of a balanced diet, provided that safety guidelines regarding mercury and food hygiene are followed.

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