JOURNAL OF AFRICAN CONTEMPORARY RESEARCH

IMPACT OF MICROBIAL FLORA 0N SEAFOOD CONSUMPTION BY PREGNANT WOMAN

DR. N. O. IZUCHUKWU, STEPHEN BLESSING ESTHER

June 7, 2024

Citation

JOURNAL OF AFRICAN CONTEMPORARY RESEARCH , Vol. 15 (1) (2024) , pp. 184-196

Details

ISSN: 9783-7967
Published: June 7, 2024
Status: Published

Abstract

Infections induced by seafoods consumption during pregnancy can harm a developing fetus. These infections can be fatal to the mother, fetus, or newborn when it is untreated. Furthermore, it can lead to viral infections, potentially causing spontaneous abortions or organ disease(Van Oostdam, et al., 2005). However, pregnancy exposure to methylmercury is unlikely to be a significant risk factor for low neurodevelopmental functioning, especially in terms of cognitive performance (Huss, et al., 2000) in early childhood. Therefore, it is recommended that pregnant women consume a variety of low-mercury seafoods that provide essential nutrients without exposing them to excessive levels of contaminants. The US FDA and EPA advise a maximum intake of 8–12 ounces (2–3 servings) per week of cooked seafoods low in mercury, such as shrimp, salmon, canned light tuna, tilapia, and catfish (Clarkson, et al., 2003). According to FDA recommendation, pregnant women, women of childbearing age, and young children should also avoid high-mercury seafoods such as shark, swordfish, king mackerel, and tilefish (Lüth, et al., 2020) which can accumulate more toxins in their tissues due to their longer lifespan and higher trophic level in the food chain.

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