Canned tuna has been tested safe by the FDA.
After hearing increasing warnings about the levels of mercury in seafoods - particularly canned tuna - the
United States Tuna Foundation (USTF) has reported that Food and Drug Administration tests have proven that canned
tuna contains less mercury than the national allowance. It is recommended that no more than 1 part per million (ppm) of
mercury should be consumed daily, and the canned tuna tested averaged 0.12 ppm, approximately 8 times less than the
limit for commercial fish. The USTF director, David Burney, said that the "FDA's latest findings about mercury
levels in canned tuna should end the debate over whether canned tuna is a safe and healthy food for all Americans. No
one is at risk from the minute amounts of mercury in any form of canned tuna."
Tuna is high in omega-3 fatty acids and is an excellent source of lean protein. It is also a good source of a variety of minerals and nutrients, including selenium, magnesium, potassium, niacin, folic acid, B1 and B6. The national dietary guidelines and organizations such as the American Heart Association advocate eating at least two servings of fish per week, and canned tuna is perhaps the most convenient way of having it.
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