Earlier research had warned mothers-to-be to control their intake of fish during pregnancy due to the associated negative effects of mercury on the development of the fetus.
Recent research from the University of Bristol has found that fish accounts for just 7 per cent of mercury levels in the human body. The research also found that herbal teas and alcohol are foodstuffs which are connected with the highest mercury blood levels, after white and oily fish.
Professor Jean Golding OBE, lead author of the report underlined the positives of consumption of fish for the good health of the mother and the baby.
"We were pleasantly surprised to find that fish contributes such a small amount, only 7 per cent, to blood mercury levels," Professor Golding said.
"We have previously found that eating fish during pregnancy has many health benefits for both mother and child. We hope many more women will now consider eating more fish during pregnancy. It is important to stress, however, that pregnant women need a mixed balanced diet. They should include fish with other dietary components that are beneficial including fruit and vegetables."