Can You Eat Sushi While Pregnant

Your Question is Can You Eat Sushi While Pregnant?

Is it safe to eat sushi while pregnant raw or cooked sushi is safe? Based on talk psychologist doing since scientist, it is not safe to eat if the sushi was made with raw fish.

Both the Centers for Disease Control and The Food and Drug Administration recommend that pregnant women have to eat fish and shellfish that have been cooked to 145 degrees Fahrenheit or sixty-two points eight degrees Celsius.

By cooking fish up to this temperature, it can help to destroy any potentially harmful parasites and pathogens (destroy other disease-causing organisms like bacteria and viruses).

Most pregnancy mom will have suppressed immune systems, prevent from infection to baby, and this is why you are more at risk of foodborne illnesses, such as listeriosis.

The symptoms include severe abdominal pain nausea, vomiting, and diarrhea. Pregnant women who eat raw or undercooked fish or shellfish can lead to illness severe, enough to cause a blood infection that could be life-threatening for you and your baby.

For frozen raw fish is not safe during pregnancy, as well even though freezing fish can destroy potentially harmful parasites. However, it does not kill pathogens bacterium can cause disease. I’m sure to just eat sushi made only with vegetables acoustic fish if you are in doubt check wisely before you eat the fish to prevent any complication during pregnancy.

Another factor to concern while eating sushi or fish type is to concern about the level of fish mercury. Eating fish that is not under high mercury list is also a way that eats fish.

Thankfully the NRDC has compiled a list of fish used in sushi. And where they rank in their levels of mercury. Many of the main sushi types of fish contain high levels of mercury. It should be completely avoided or even berries.

You have to avoid sushi with higher levels of mercury. Avoid the following sushi while pregnant.
– Ahi (yellowfin tuna)
– Aji (horse mackerel)
– Buri (adult yellowtail)
– Hamachi (young yellowtail)
– Inada (very young yellowtail)
– Kenpachi (very young yellowtail)
– Katsuo (bonito)
– Kajiki (swordfish)
– Maguro (bigeye, bluefin or yellowfin tuna)
– Makjiki (blue marlin)
– Meji (young bieye), bluefin or yellowfin tuna)
– Saba (mackerel), Sawara (Spanish mackerel)
– Shiro (albacore tuna)
– Seigo (young sea bass)
– Suzuki (sea bass)

Let’s take a note from FDA. They have identified four fish with the highest levels of mercury that you must avoid for eating during pregnancy. These include tilefish from the Gulf of Mexico, swordfish, shark and king mackerel. Albacore tuna should also be limited to six ounces a week.

Sushi with lower levels of mercury you can enjoy these fish up to two times of six ounces serving a week: akagi (ark shell), anago (conger eel), aoyagi (raound clam), awabi (abalone), ayu (sweetfish), ebi (shrimp), hamugari (clam), hamo (pike conger; sea eel), hatahata (sandfish), himo (ark shell), hokkigai (surf clam), hotaegai (scallop), ika (squid), ikura (salmon roe), kaibashira (shellfish), kani (crab), karei (flatfish), kohada (gizzard shad), masagi (smelt egg), masu (trout), mirugai (surf clam), sake (salmon), sayori (halfbeak), shako (mantis shrimp), tai (sea bream), tairagai (razor-shell clam), tako )octopus), tobikko (flying fish egg), torigai (cockle), tsubagai (shellfish), unagi (freshwater eel), uni (sea urchin roe).

Here are categories on the list are determined based on following mercury categories in the flesh of tested fish:

  • Lower mercury means LESS than 0,29 parts per million.
  • High mercury means MORE than 0,3 parts per million.

This list obtained from the Natural Resource Defense Council (NRDC). NRDC’s data obtained by the FDA and the EPA. You should talk with your healthcare provider to get their recommendation if you have further questions regarding sushi.

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