Can You Eat Red Lobster While Pregnant

Can You Eat Red Lobster While Pregnant

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When a woman is pregnant, the foods she eats, the medications she takes, and even the chemicals in the products she puts on her skin can potentially cross the placenta to the baby. So, are crab and other seafood safe to eat during pregnancy?

Due to concerns about mercury consumption, there are several seafood products that pregnant women should not eat. Fortunately, when fully cooked, crab or imitation crab can usually be eaten in moderation by a pregnant person.

Can You Eat Red Lobster While Pregnant

According to 2017 recommendations from the U.S. Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA), cooked crab is one of the best seafood choices to eat while pregnant.

The FDA also noted that eating a wide variety of fish is more beneficial.

However, a pregnant woman shouldn't eat raw crab. Eating raw crab increases the risk of food poisoning, particularly in the elderly, children and pregnant women.

Can you eat imitation crab when pregnant?

The imitation crab is cooked, so it is usually safe for a pregnant woman to eat. However, it is vital to ask yourself if there are other raw products in food, such as sushi, before eating them.

Imitation crab is typically less expensive than real crab and contains cod, egg white, artificial flavors, and sugar.

While this combination may taste like crab, it is not as nutritious as the crab itself.

Imitation crab is low in omega-3 fatty acids which are especially beneficial during pregnancy. However, imitation crab is similar in calories and protein to authentic crab.

Seafood to eat and avoid during pregnancy

Seafood is an excellent source of omega-3 fatty acids. Experts stateTrusted Source that eating at least 8 ounces of fish rich in omega-3 fatty acids per week can benefit the growing baby.

These benefits include reducing the risk of premature delivery and fostering brain and vision development.

The FDATrusted Source recommend eating 2 to 3 servings per week of cooked, low-mercury fish choices, such as:

  •     catfish
  •     crab
  •     crawfish
  •     freshwater trout
  •     haddock
  •     lobster
  •     pollock
  •     salmon
  •     scallops
  •     shrimp
  •     whitefish


Pregnant women can also have 1 serving per week of the following:

  •     bluefish
  •     carp
  •     Chilean sea bass
  •     mahi-mahi
  •     snapper
  •     tilefish
  •     tuna (albacore, white, or yellowfin)


It is vital to cook the aforementioned seafood, especially during pregnancy, to reduce the risk of food poisoning.

Once cooked, both crab and imitation crab are safe to eat during pregnancy. Practicing careful food preparation and always cooking seafood thoroughly are other ways people can protect themselves and their growing fetus from the dangers of food poisoning.

Avoiding high-mercury fish, such as sharks and swordfish, is also essential in ensuring that a person avoids any harm to their developing baby.

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