A study by nonprofit Environmental Working Group (EWG) found that the 2014 draft recommendations from the U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) regarding the varieties of low-mercury fish that pregnant women can and/or should. The draft suggested that pregnant women could eat 8 to 12 ounces (or 2 to 3 servings) of low-mercury fish, such as salmon, tilapia, and cod per week. However, EWG just released a report stating that 254 women of childbearing age from 40 states were reportedly eating “as much or slightly more fish than the government recommendations over a period of two months.” Exposure to mercury during pregnancy would negatively affect the fetus’s developing brain and nervous system that could end up causing lifelong deficits in learning, memory and reaction times.
Should the government revise the draft guideline? And should the doctors also be specifically informed about what types of fish (especially those with potential higher mercury exposure like tuna) that pregnant women can and/or should eat?