Eating fish a few times a week during pregnancy could help reduce the risk of premature labor – although scientists aren’t sure why, according to a new study in the journal Obstetrics and Gynecology.
Researchers at Ohio’s Nationwide Children’s Hospital followed 852 expectant mothers who were considered at high risk of preterm labor because they had previously delivered early.
Of those women, 70 percent said that they ate at least a half-serving of fish a week for the first four to five months of pregnancy. Those who ate fish at least once a week had a 36 percent chance of going into early labor – compared to 49 percent for those who ate fish less than once a month.
The researchers point out, however, that the amount of fish consumed was not linked to gestation and it may not actually be the fish that’s helping: it is possible that women who eat fish are more likely to have other lifestyle differences as well.
Still, lead author Dr. Mark A. Klebanoff stresses that the findings support U.S. government guidelines that pregnant women eat up to two servings of low-mercury seafood per week, such as canned light tuna, salmon and shrimp.
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