Can Eating too much Canned tuna be Dangerous?

Tuna is a widely eaten species of fish. However, canned tuna is often the most common source of mercury in the diet.

The term tuna encompasses several species of fish, including skipjack, albacore, yellowfin, and bigeye. Skipjack is the most commonly consumed species. Mercury is a chemical often used in thermometers, thermostats and industrial facilities. When released into the environment, mercury can become a public health issue.

Large fish, such as tuna, can have mercury concentrations in their bodies that are 10,000 times higher than those of their surrounding habitat. However, tuna is still safe to eat in certain amounts.

There are two main types of canned tuna: White albacore and chunk light. Chunk light is mostly from skipjack tuna, a smaller species of tuna. Albacore tuna is a larger species and contains higher levels of mercury. Canned Albacore tuna can be eaten once a week and Light tuna such as Skipjack under 3 cans a week is safe.

If you are still looking for omega-3 fatty acids try salmon, herring, sardine, or anchovy. These contain less mercury, as they are lower down the food chain.

In humans, if mercury levels in the blood are found to be high, they can take up to 6 months or longer to reduce to a safe level…. Ed

Source: Roberto A. Ferdman Washington Post/Megan Ware Medical Today / Photo: Marco Verch flicker /Wikimedia Commons