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When it comes to a healthy and nutritious diet during pregnancy, tuna is often a popular choice for many women. With its high protein content and heart-healthy omega-3 fatty acids, it’s easy to see why. But is it safe to eat tuna during pregnancy? The short answer is yes – but in moderation. While tuna can provide important nutrients for both mother and baby, it’s important to be mindful of the type and amount of tuna consumed during pregnancy. Let’s take a closer look at the dos and don’ts of eating tuna while pregnant. First and foremost, it’s important to choose the right type of tuna. While canned white tuna can be a good source of protein and omega-3s, it also contains higher levels of mercury compared to other types of fish. Mercury is a toxic metal that can be harmful to developing fetuses, and high levels of exposure can lead to developmental delays, brain damage, and other health issues. To minimize your risk of mercury exposure, it’s recommended to limit your intake of canned white tuna to no more than 6 ounces per week. It’s also important to avoid other high-mercury fish such as shark, swordfish, king mackerel, and tilefish. On the other hand, canned light tuna is generally considered to be a safer choice for pregnant women as it contains lower levels of mercury. According to the FDA, a pregnant woman can safely consume up to 12 ounces of canned light tuna per week. When preparing tuna, it’s also important to cook it thoroughly to reduce the risk of foodborne illness. Raw or undercooked seafood can contain harmful bacteria and parasites that can cause food poisoning. Make sure to cook tuna to an internal temperature of at least 145°F, and avoid eating refrigerated seafood products such as sushi or ceviche. If you’re looking for new and creative ways to incorporate tuna into your diet during pregnancy, try these spicy keto tuna melt cups. Made with canned tuna, cream cheese, and jalapenos, they’re a delicious and nutritious snack that’s easy to whip up in no time. To prepare, start by preheating your oven to 350°F. In a mixing bowl, combine canned tuna, softened cream cheese, chopped jalapenos, and grated cheddar cheese. Spoon the mixture into a muffin tin lined with parchment paper cups, and bake for 15-20 minutes until golden and bubbly. Serve warm with a side salad or veggies for a quick and satisfying meal that’s packed with flavor and nutrients. Plus, with only 3 grams of carbs per serving, it’s a great option for anyone following a keto or low-carb diet. In conclusion, tuna can be a healthy and delicious addition to your pregnancy diet – as long as you follow a few key guidelines. Choose low-mercury options such as canned light tuna, limit your intake to no more than 12 ounces per week, and always cook it thoroughly. And if you’re looking for new ways to enjoy tuna, why not give these spicy keto tuna melt cups a try? Your taste buds – and your growing baby – will thank you.

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