Tuna Consumption Revisited

A recent investigation by Consumer Reports found that canned tuna occasionally contains much higher levels of mercury than previously thought. Their findings confirmed that white (albacore) tuna typically contains much higher levels of mercury than light tuna.

The form of mercury accumulated in tuna, methylmercury, is especially toxic. Even low-level mercury exposure in children & expectant women has been linked to delays & impairments in hearing, hand-eye coordination & learning abilities, as well as neurologic, cardiovascular & immune system effects.

Based on their findings, Consumer Reports recommends consumption guidelines that are stricter than the FDA or EPA's recommendation of 12 oz per week wk of light tuna or 6 oz per week of white tuna, for women of childbearing age and young children. Instead, Consumer Reports recommends that:

• Children less than 45 lbs limit consumption to 4 oz of light tuna or 1.5 oz of white tuna
• Pregnant women avoid canned tuna altogether.
• Women of childbearing age limit consumption to 12.5 oz of light tuna or 4 oz of white tuna

Low-mercury, sustainably harvested fish include Alaska salmon, farmed clams, pink shrimp from Oregon, sardines from the US Pacific, and tilapia farmed in the US. These are good alternatives that provide the benefits of fish (protein, vitamin D & omega-3 fatty acids) without toxicity or environmental concerns.

For the full article by Consumer Reports, click here.