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Overall, current research favors the notion that the benefits of fish consumption during pregnancy outweigh the risks; however, the type of fish is important. [6] Current research suggests that 2-3 servings of low-methylmercury containing fish per week in pregnancy is both safe and beneficial. [6]
Pregnancy in fish. Appearance. A pregnant Southern platyfish. Pregnancy has been traditionally defined as the period of time eggs are incubated in the body after the egg-sperm union. [ 1 ] Although the term often refers to placental mammals, it has also been used in the titles of many international, peer-reviewed, scientific articles on fish, e ...
The presence of mercury in fish is a health concern for people who eat them, especially for women who are or may become pregnant, nursing mothers, and young children. Fish and shellfish concentrate mercury in their bodies, often in the form of methylmercury, a highly toxic organomercury compound.
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Methylmercury, a worldwide contaminant of seafood and freshwater fish, is known to produce adverse nervous system effects, especially during brain development. Eating fish is the main source of mercury exposure in humans and some fish may contain enough mercury to harm the developing nervous system of an embryo or fetus, sometimes leading to ...
Marine fish can produce high numbers of eggs which are often released into the open water column. The eggs have an average diameter of 1 millimetre (0.039 in). The eggs are generally surrounded by the extraembryonic membranes but do not develop a shell, hard or soft, around these membranes.
This suggests that docosahexaenoic acid intake during early infancy confers long-term benefits on specific aspects of neurodevelopment. [50] In addition, provision of fish oil during pregnancy may reduce an infant's sensitization to common food allergens and reduce the prevalence and severity of certain skin diseases in the first year of life.
An omega−3 fatty acid is a fatty acid with multiple double bonds, where the first double bond is between the third and fourth carbon atoms from the end of the carbon atom chain. "Short-chain" omega−3 fatty acids have a chain of 18 carbon atoms or less, while "long-chain" omega−3 fatty acids have a chain of 20 or more.