Tuna, a popular seafood, is an excellent source of protein and healthy fatty acids, but its consumption is also associated with risk due to high mercury content.
According to the U.S. Food and Drug Administration (FDA), the mercury level in tuna ranges from 0.126 to 0.689 parts per million, making it one of the fish species with the highest concentration of this toxic metal. The longfin tuna has proven to be particularly dangerous.
Methylmercury, a form of mercury, accumulates in the food chain, starting from small organisms and reaching large predators. Despite a decrease in global mercury emissions since the 1970s, a 2024 study showed that its concentration in tuna has remained stable due to 'legacy metal' from deep waters.
The FDA recommends that adults consume no more than 2–3 servings of canned tuna per week. Pregnant women and children should limit their intake.
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