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Prenatal Nutrition

Question

Are there some foods I should avoid eating while I'm pregnant?

Answer

Yes, there are certain foods you need to be aware of when it comes to eating. For starters, during pregnancy, you’re at a higher risk for food borne illness. Avoid the following:

Raw and undercooked seafood. Possible environmental toxins make eating raw seafood a potential risk to a fetus. Therefore eliminate uncooked clams, oysters, sushi, and sashimi from your diet.
Seafood high in mercury. Seafood is a great protein food that contains brain building fats for your baby—you can safely eat 12 ounces per week. However, a few fish are higher in mercury and should be avoided: swordfish, tilefish (also called golden bass), King mackerel, shark, orange roughy, Spanish mackerel (Gulf of Mexico), marlin, grouper, tuna (fresh or frozen), bass (Chilean), and walleye (Great Lakes, Canada).
Raw or rare food. Raw or undercooked meat and poultry can also carry food-borne bacteria.
Raw eggs. Also stay clear of foods that may contain raw egg or unpasteurized milk, such as foods like homemade mayonnaise, ice cream, and Caesar salad (which can contain undercooked egg).
Soft cheeses and deli meats. Listeria, bacteria that can survive refrigeration, is particularly harmful to the unborn. To avoid it, stay away from soft cheeses made from unpasteurized milk, refrigerated pates and meat spreads. Only eat smoked seafood, hot dogs, and luncheon meats if they are reheated to steaming hot.
Herbal teas. To be on the safe side, avoid herbal teas and any other herbal home remedies. Their effect on pregnancy isn’t well documented.

MEET OUR EXPERTS

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Meet Our Experts

The START HEALTHY, STAY HEALTHY™ Resource Center panel of experts offers practical advice, answering many questions typically asked by parents and expecting parents.

Lillian M. Beard, M.D. Pediatric Health

Lillian M. Beard, M.D., is a fellow of the American Academy of Pediatrics and an associate clinical professor at the George Washington University School of Medicine and Health Sciences. She is a frequent guest expert and spokesperson on national TV programs, discussing issues related to children's health. Dr. Beard practices pediatrics in the Washington, D.C., area.

José M. Saavedra, M.D., FAAP Pediatric Gastroenterology and Nutrition

José M. Saavedra, M.D., a fellow of the American Academy of Pediatrics, is a pediatric gastroenterologist with long-term experience and expertise in nutrition. Medical and Scientific Director of Nestlé Nutrition North America, Dr. Saavedra is board-certified by the American Board of Pediatrics, the Sub-board of Gastroenterology and Nutrition, and the American Board of Nutrition. He is also an Associate Professor in the Department of Pediatrics, Division of Gastroenterology and Nutrition, at the Johns Hopkins School of Medicine and the Johns Hopkins-Bloomberg School of Public Health.

Roy M. Pitkin, M.D. Prenatal Health

Roy M. Pitkin, M.D. is professor of obstetrics and gynecology and is former chairperson of the ob/gyn department at the University of California, Los Angeles (UCLA), School of Medicine. He is a frequent advisor to national health agencies concerned with women's health issues and has received numerous international honors for this work.

Robert N. Hamburger, M.D. Food Intolerances

Robert N. Hamburger, M.D. is professor of pediatrics emeritus and former head of the pediatric immunology and allergy division at the University of California San Diego (UCSD) in La Jolla, California. Professor Hamburger is a consultant and continues as an educator and clinician in the UCSD Free Clinics in San Diego and Tijuana, Baja California.

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