RED BANK, N.J., Oct. 28 (UPI) -- A U.S. women's health group says fear of mercury may keep Americans from eating enough seafood.
The National Women's Health Resource Center says there are documented risks to the unborn if pregnant women consume high amounts of mercury in fish. However, experts say the benefits from omega-3 fatty acids outweigh the risk if women of childbearing age eat the same amount of fish -- but replace fish high in mercury with fish low in mercury.
U.S. government guidelines advise commonly consumed varieties of fish that are low in mercury include: shrimp, salmon, pollock, rainbow trout, catfish and canned light tuna.
"Fish and shellfish are an important part of a healthy diet, but unfortunately, the many benefits of seafood are being discounted by consumers worried about mercury levels in fish," said Amy Niles, president of the NWHRC.
A Harvard study had concluded cognitive benefits can be achieved with virtually no negative impact on the developing child, if women of childbearing age eat two servings a week of fish that are low in mercury.
