Can pregnant women eat oysters?

Under normal circumstances, pregnant women can consume oysters in moderation, but must strictly follow food safety guidelines and carefully consider their personal physical condition and health status.

Oysters are rich in protein, zinc, iron, calcium, vitamin B12, and other nutrients. Among these, zinc is important for fetal nervous system development and enhancing immune function; iron helps prevent iron-deficiency anemia in pregnant women; calcium promotes fetal bone development; and vitamin B12 has positive effects on nervous system health. Eating oysters in moderation may help improve maternal nutrition and provide some auxiliary benefits in alleviating symptoms such as morning sickness and fatigue during early pregnancy.

Oysters may carry pathogens such as norovirus, Vibrio, and Listeria. Consuming undercooked oysters can easily cause acute gastroenteritis, leading to abdominal pain, diarrhea, and even dehydration. Severe cases may trigger uterine contractions, increasing the risk of miscarriage or premature birth. If oysters come from polluted waters, they may accumulate heavy metals such as mercury and cadmium, and long-term consumption may harm fetal nervous system development.

Due to their high protein content, excessive consumption of oysters may increase gastrointestinal burden in pregnant women, causing bloating and indigestion, with higher risks especially for those with weaker digestive function. At the same time, pregnant women should maintain a diversified diet during pregnancy to meet the various nutritional needs of both themselves and the fetus.