Eating three servings of fish (up to 12 ounces) per week during pregnancy may help brain development in babies. Fish has long been known as a brain food but the risk of high mercury levels in seafood has also triggered warnings against its consumption for pregnant women. But now, research has shown that the mercury levels in certain fish are insignificant and it is more beneficial for pregnant women to eat fish than to avoid it. “In an attempt to balance the potential harms of such pollutants with the general health benefits of fish, the U.S. Food and Drug Administration’s 2014 guidelines encourage pregnant women to eat fish, but no more than 12 ounces per week. The link between higher maternal consumption and better brain development in children was especially apparent when kids were five. The researchers also saw a consistent reduction in autism-spectrum traits with increased maternal fish consumption.” Some of the types of fish that were safe and beneficial for consumption were sardines, salmon, and shellfish.