The conversation around canned tuna has taken an interesting turn lately, largely thanks to the influence of social media. Many consumers are voicing concerns about the potential presence of mercury in this popular seafood, but often, these worries aren’t rooted in solid scientific evidence. To shed light on this topic, we consulted with Antonello Paparella, a professor of Food Microbiology at the University of Teramo, who has dedicated his career to food safety. His insights, shared in a recent interview with the Quotidiano Nazionale, help clarify some misconceptions surrounding the safety of consuming tuna.
Paparella begins by noting that fears related to mercury in fish have been prevalent for decades. He references a recent study conducted in Liguria, which found that a staggering 81% of regular fish consumers perceive chemical risks when it comes to their food choices. This statistic, according to him, illustrates the impact of communication and the often alarmist content circulating on social media platforms. "While the risk does exist, it remains a priority within the official food safety control system, as well as in the self-monitoring practices of producers who strive to ensure the safety of their products," he explains.
The European Food Safety Authority has not made broad recommendations regarding canned fish, but a scientific opinion from 2012 pointed out that tuna is one of the fish species with a high methylmercury content—the organic form of mercury that accumulates in fish. The European Union has established a weekly tolerable intake limit of 1.3 micrograms per kilogram of body weight for this substance.
In the latest European alert report for 2024, the presence of mercury exceeding safe limits was also detected in other species, including swordfish, shark, grouper, and mackerel. "A 2022 study by researchers from Puglia highlighted certain species of deep-sea sharks and rays. Just recently, frozen swordfish from Italy was recalled in Belgium for exceeding mercury limits," Paparella adds.
There are several crucial factors to consider when assessing the risk of mercury exposure from fish consumption. These include:
- The size of the fish
- The consumer’s body weight
- Frequency of consumption
- Methylmercury concentration
- The potential for methylmercury to be detoxified (technically demethylated) within the muscle of the fish
What can consumers do to protect themselves? Firstly, they should opt for tuna varieties that are known to contain lower amounts of mercury, such as skipjack tuna (Katsuwonus pelamis), and avoid larger species that live longer, like Mediterranean bluefin tuna. If you’re wondering which canned tuna is the best available in supermarkets, resources like Altroconsumo provide rankings to help guide consumers.
Another useful piece of information is the FAO fishing zone, which corresponds to geographical areas. Some regions, such as the Indian and Pacific Oceans, are considered to be at higher risk. However, it’s important to remember that tuna are highly migratory and can traverse vast distances, potentially accumulating mercury from various locations over their lifetimes.
For pregnant women, it is recommended to limit fish consumption to no more than 450 grams per week to support the proper development of the central nervous system in the unborn child, as advised by the European Authority.
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Jason R. Parker is a curious and creative writer who excels at turning complex topics into simple, practical advice to improve everyday life. With extensive experience in writing lifestyle tips, he helps readers navigate daily challenges, from time management to mental health. He believes that every day is a new opportunity to learn and grow.
