Hey mama! I know, canned tuna might not be the most exciting thing to talk about, but let’s face it—it’s super convenient and budget-friendly. Whether you’re tossing it into a salad, making a quick sandwich, or whipping up a recipe, it’s a solid go-to for protein. But before you dive into that tuna can too often, there’s something you should know—tuna has a little secret called methylmercury. It’s a naturally occurring toxin, and while it might sound scary, it’s important to be aware of it.
So, what’s the deal with methylmercury? Well, according to the United States Environmental Protection Agency (EPA), eating fish like tuna is one of the main ways we get exposed to this stuff. When you eat tuna, you’re also eating the methylmercury that’s built up in the fish. And while your body can slowly get rid of it over a few months, you don’t want those levels to get too high. Too much methylmercury can mess with your nervous system and cause some pretty serious health issues.
Symptoms associated with too much methylmercury
Now, what could happen if you’re eating too much of it? A study from 2012 found that people who ate a lot of fish with high levels of methylmercury often had problems with memory, speech, and concentration. Another study from 2003 backed this up, showing that people exposed to higher levels of methylmercury didn’t do as well on tests that measured things like hand-eye coordination and fine motor skills.
And here’s something that might hit home for you as a mom: methylmercury doesn’t just affect the person eating it. A 2005 study found that pregnant women who ate a lot of methylmercury could pass it on to their babies, which could increase the risk of cognitive disorders in their little ones.
Practicing safety when choosing canned tuna
But don’t worry—you don’t have to give up canned tuna altogether. Just be a bit choosier. For example, “light tuna” generally has less methylmercury than “white tuna.” White tuna comes from bigger fish, which means more methylmercury. On the other hand, light tuna comes from smaller fish, so it’s a safer bet.
How much safer? A study from 2004 showed that light tuna had about 0.118 parts per million (ppm) of methylmercury, while white tuna had over twice that amount at 0.407 ppm. So, swapping out white tuna for light tuna could help you cut down on your methylmercury intake.
Enjoy canned tuna in moderation
Bottom line: canned tuna isn’t bad for you. It’s packed with protein, low in calories, and even has those awesome omega-3 fatty acids that are great for your heart, eyes, and brain. Just keep an eye on how much you’re eating. The FDA says up to three servings a week of light tuna is safe. But if you’re pregnant, trying to get pregnant, or breastfeeding, it might be a good idea to chat with your doctor about it.
And if you’re looking for fish to eat every day, consider low-mercury options like salmon, shellfish, and sardines. So don’t toss out that tuna just yet—it can still be a great addition to your pantry when enjoyed in moderation!
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