Mercury content in fish: A concern for pregnant women

I've heard that pregnant women should avoid eating fish. Is this true?

The Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) recommend that pregnant women limit the amount of commercial and sport fish they eat to no more than 12 ounces (cooked) a week. This is because some fish contain high levels of mercury, which can harm the nervous system of the developing fetus. If you're pregnant, the FDA advises that you eat a variety of fish and avoid fish that contain higher levels of mercury.

Fish most likely to contain mercury	Fish known to be low in mercury
Shark	Salmon
Swordfish	Pollock
King mackerel	Farm-raised catfish
Tilefish	Canned light tuna*

*Note: Tuna steaks and canned albacore tuna have higher levels of mercury than canned light tuna.

Mercury occurs naturally in trace amounts in the environment. But it can also accumulate in streams, lakes and oceans as a result of industrial pollution. Nearly all fish contain trace amounts of a form of mercury called methylmercury. Large fish tend to have higher levels of mercury than small fish.

Check local advisories about the safety of fish caught in your local rivers and streams. If no advice is available, limit the amount of fish you eat from local waters to 6 ounces (cooked) a week.