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Study: Benefits of Modest Fish Intake in Pregnancy Outweigh Risks

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Children whose mothers ate fish between one and three times a week during pregnancy are more likely to have a better metabolic profile — despite the risk of exposure to mercury — than those whose mothers rarely ate fish (less than once a week), according to a new study by the University of Southern California (USC).

Whether pregnant women should eat fish or not has been a long-debated topic. While fish is a major source of omega-3 long-chain polyunsaturated fatty acids (vital for fetal development), it is well-known that some types of fish, including swordfish, shark and mackerel, have high levels of mercury, a potent toxin that can cause permanent neurological damage.

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