Eating Shrimp in Pregnancy

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Can I eat shrimp during pregnancy?

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Shrimp is a type of shellfish that is a good source of protein, omega-3 fatty acids, and various vitamins and minerals, such as vitamin B12, selenium, and iodine. It is a popular seafood choice due to its nutritional benefits and relatively low mercury content compared to other types of seafood.

During pregnancy, it is generally safe to eat shrimp as long as it is cooked thoroughly. Shrimp is considered low in mercury, making it a safer seafood option for pregnant women who need to limit their mercury intake. Mercury is a metal that can be harmful to an unborn baby's developing nervous system, so it's important to choose seafood with lower mercury levels during pregnancy. The FDA and EPA recommend that pregnant women consume 8 to 12 ounces of a variety of seafood per week from choices that are lower in mercury, such as shrimp, salmon, and canned light tuna.

In summary, shrimp can be safely consumed during pregnancy as long as it is properly cooked and consumed in moderation as part of a balanced diet. It is important to avoid raw or undercooked seafood to reduce the risk of foodborne illnesses.

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