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Maternal Seafood Consumption

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Submitted By devinlacoste
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In 2004, two US Federal agencies recommended that pregnant women or women likely to become pregnant should restrict their consumption of seafood to no more than 340 g (approximately three servings per week) based on evidence that fetal exposure to trace amounts of methyl-mercury and polychlorinated biphenyls could impair neurological development. However, fish is also the predominate source of the omega-3 essential fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) that are necessary for optimum fetal neurodevelopment. In order to evaluate whether low seafood intake during pregnancy could lead to unforeseen neurological deficiency in infants, researchers in the United Kingdom used the highly detailed Avon Longitudinal Study of Parents and Children (ALSPAC) that was collected from a cohort of more than 14,000 pregnant women living in and around Bristol, UK from 1991 to 1992. Questionnaires were sent to mothers four times during pregnancy and then at ages 6, 18, 30, 42, and 81 months after birth to obtain information about diet, social circumstances, education, behavioral, and developmental outcomes. The study also collected data on 28 potentially confounding variables from a large subset of the cohort. Data for seafood consumption was gathered by a self-completed detailed food-frequency questionnaire that had participants report how often they recently consumed three different types of seafood: white fish, dark or oil fish, and shellfish. Total seafood consumption per week was calculated as the total number of portions, multiplied by the average portion size within the United Kingdom for each type of seafood. Estimates of essential fatty acid DHA and EPA were estimated for each of the three groups of seafood based on typical species consumed by the British. The researchers performed two direct biochemical tests within subpopulations to

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