New guidelines recommend that women eat at least 8 ounces of seafood that is low in mercury two to three times per week.
Examples of low mercury fish include shrimp, salmon, tilapia and cod. Each has good sources of Omega-3 fatty acids, but health officials suggest pregnant women to avoid swordfish, tile fish, king mackerel and shark which are very high in mercury.
Doctors say that pregnant women can eat deep sea tuna but only about once a week.
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