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The Academy of Nutrition and Dietetics offers these suggestions:
- Eat 12 ounces of omega-3-rich fish each week.
- Choose low-mercury seafood. Good choices include anchovies, bass, halibut, herring, blue mussels, Pacific oysters, trout, salmon, tuna and whitefish.
- Avoid tilefish, shark, swordfish and king mackerel, which are higher in mercury.
- Eat foods fortified with DHA.
-- Diana Kohnle
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