According to a study in Taiwan, pregnant women who eat fish more than three times a week could be putting their baby at risk because of higher mercury levels in their blood. Exposure to mercury is particularly harmful for fetuses when their internal organs are developing, it might lead to neuronal, kidney and brain damage, and stunt growth. A study of 65 pregnant women in Taipei revealed that mercury concentration of 9.1 micrograms in their blood and 10 micrograms per liter in blood in their umbilical cords was recorded; such levels were way over what are considered safe. 89% had blood mercury concentrations exceeding the US National Research Council’s recommended value of 5.8 micrograms per liter. The US Food and Drug Administration recommend pregnant women to shun eating fish with high mercury levels such as shark, swordfish, king mackerel and tile fish. In its place, it suggests fish and shellfish that are lower in mercury, such as shrimp and tilapia.
