What you need to know:
Not all foods are safe for pregnant women. Some contain high levels of chemicals that can affect your baby’s development. Others put you at risk for getting an infection that can hurt your baby.


What you can do:
Use common sense when preparing and selecting foods. Avoid the following:

• Swordfish, shark, king mackerel and tile fish. These fish can contain potentially risky levels of mercury. Mercury can be transferred to the growing fetus and cause serious health problems. The U.S. Food and Drug Administration (FDA)  and the Environmental Protection Agency (EPA) recommend that women eat no more than 6 ounces of albacore ("white") tuna per week. Also avoid eating any game fish without first checking its safety with your local health department.
• Raw fish, especially shellfish (oysters, clams)
• Undercooked meat, poultry, seafood and hot dogs. Cook all meat, poultry and seafood thoroughly to kill bacteria. Cook hot dogs until they are steaming hot. Deli meats (such as ham, salami, and bologna) are an occasional cause of food poisoning; pregnant women may choose to avoid them or reheat them before eating.
• Refrigerated pates or meat spreads. Canned versions are safe.
• Refrigerated smoked seafood unless it has been cooked (as in a casserole)
• Soft-scrambled eggs and all foods made with raw or lightly cooked eggs
• Soft cheeses such as Brie, feta, Camembert, Roquefort and Mexican-style, unless they are labeled as made with pasturized milk
• Unpasteurized milk and any foods made from it
• Unpasteurized juices
• Raw vegetable sprouts, including alfalfa, clover and radish
• Herbal supplements and teas

Some studies indicate that your baby may be at increased risk of developing a food allergy in later life if you, your partner or a family member has a food allergy. You may wish to consult a food allergy specialist for help in planning your diet during pregnancy and breastfeeding.