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Foods to Avoid During Pregnancies

Eating healthy can be a challenge for anyone, but a pregnant woman has to take extra precautions to ensure not only her own health, but also that of the child growing inside of her. Numerous health organizations, including the American Pregnancy Association, have compiled lists of foods pregnant women should generally avoid to minimize the risk of a miscarriage or birth defects.

  1. Seafood High in Mercury

    • Although seafood is a good source of protein and iron, MayoClinic.com says some fish and shellfish have high levels of mercury, which could hurt development of the baby's nervous system. The fish is likely to contain more mercury the larger and older it is. FoodSafety.gov notes that pregnant women should avoid shark, swordfish, king mackerel and tilefish in particular. Shrimp, salmon, pollock and catfish are better options.

    Raw or Undercooked Meat

    • Pregnant women should not eat any food that has not been cooked thoroughly and properly. Avoid oysters, clams and smoked seafood such as lox. Cook meat, poultry and eggs thoroughly to kill any harmful bacteria. Be careful with deli meats, which are sometimes contaminated with listeria, a bacterium that can cause a miscarriage through infection or blood poisoning in the baby, according to AmericanPregnancy.org. If you still want to eat deli meat, reheat it to kill any bacteria.

    Soft Cheeses and Unpasteurized Milk or Juice

    • Unpasteurized juice or milk and soft cheeses --- which are made from unpasteurized milk --- can contain listeria or E. coli bacteria, FoodSafety.gov says. Hard cheeses such as cheddar or Swiss are better options, as are pasteurized milk and juice.

    Store-Made Salads

    • FoodSafety.gov says salads made in a store such as ham salad, chicken salad and seafood salad might contain listeria and should be avoided. Instead, make a salad at home, taking special care to properly clean, separate, cook and chill the dish.

    Raw or Undercooked Sprouts

    • Meats are not the only food that carry risks when undercooked. Raw or undercooked sprouts such as alfalfa, clover, mung bean and radish can carry E. coli or salmonella, so cook them thoroughly.

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