Canned tuna is a common food in diets due to its nutrient content and affordable price. However, it can be harmful to health if consumed in excess, nutrition experts warn.
While tuna is considered an excellent source of protein and omega-3 fatty acids, it may also contain high amounts of mercury and salt, which can lead to health problems like high blood pressure.
Nutritionist explains the advantages and disadvantages of tuna
According to the Spanish Nutrition Foundation, tuna is a fatty fish with a high content of omega-3 fatty acids and proteins of high biological value. Additionally, it is rich in B vitamins, such as B6, niacin, D and B12, and minerals such as phosphorus and selenium.
However, according to the Cocina Facile de Mexico portal, some brands of canned tuna contain excess sodium due to their preservation method, which can cause blood pressure problems if consumed daily. Additionally, the high mercury content in canned tuna can be harmful to health, especially in pregnant women and young children.
The US Food and Drug Administration (FDA) recommends that pregnant women avoid consuming fresh tuna and limit canned tuna intake to about 170 grams per week. According to the FDA, mercury in tuna may affect brain and nervous system development in unborn babies and young children.
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Recommendations for tuna consumption
Similarly, international organizations such as the European Food Safety Authority (EFSA) establish that the maximum consumption of mercury per week should be 1.3 micrograms per kilogram of body weight. Therefore, it is recommended for healthy adults to consume no more than two cans of tuna per week.
It is important to note that, like any food, it is essential to consult your doctor or nutritionist before including it in your daily diet, especially if you suffer from existing medical conditions. The information provided here is not a substitute for medical advice.
In short, although canned tuna is a source of important nutrients for the body, excessive consumption of it can cause health problems due to its high mercury and sodium content. It is recommended to control intake and consult a health professional to determine the best way to include it in the diet.