Can you eat tuna while pregnant?

Key points

• Canned light tuna is generally a lower-mercury choice than albacore (white) tuna.
• Bigeye tuna is generally advised against during pregnancy.
• Raw or undercooked tuna carries a risk of foodborne illness, so cooked tuna is usually the safer option.

Why tuna needs limits

Fish is a useful source of protein and nutrients during pregnancy. Some fish, including tuna, can contain mercury. High mercury levels may affect a developing baby’s nervous system, so the FDA gives specific guidance on how much fish to eat.

The amount of mercury depends mostly on the type of fish, so the limits differ by tuna type.

What is generally OK and what is not

The FDA’s advice for pregnant people includes these general guidelines:

• Canned light tuna: The FDA lists this as a “Best Choice.” Many providers suggest about 2 to 3 servings per week, which is roughly 8 to 12 ounces total.
• Albacore (white) tuna, including canned and fresh: The FDA lists this as a “Good Choice” with a limit of about 1 serving (4 ounces) per week.
• Bigeye tuna: Generally advised against during pregnancy.
• Raw tuna (sushi, sashimi, poke): Raw or undercooked fish can carry bacteria and parasites. Many providers suggest choosing cooked fish instead. Fish is generally considered safely cooked when it reaches 145°F (63°C).

Practical tips

• Many providers suggest spacing out fish meals across the week instead of eating the same type often.
• Canned light tuna is a common choice for people who want a lower-mercury option.
• When eating out, many people ask whether the tuna is cooked, since sushi menus often include raw options.
• Some pregnant people choose other lower-mercury fish, such as salmon or shrimp, to vary their diet. The FDA’s fish advice lists options by mercury level.

If you already ate tuna

Eating tuna once or a few times in pregnancy is common, and it does not usually mean something is wrong. If you ate raw tuna or tuna more often than the guidance suggests, it can help to talk with your doctor or midwife. They can explain what it may or may not mean for your situation and whether any follow-up is needed.

When to contact your provider

Contact your provider if you have symptoms of foodborne illness after eating raw or undercooked fish, such as fever, vomiting, or diarrhea that lasts. Also reach out if you have questions about mercury exposure.

Questions people ask

More questions people ask

Sources