Foodwatch Warns: Dangerously High Mercury Levels in One in Ten Cans of Tuna
Consumer Protection Organization Demands Stricter Regulations
The consumer protection organization Foodwatch has issued a warning: every tenth can of tuna contains dangerously high levels of mercury. The organization has tested 36 popular tuna brands and found that four of them exceeded the legal limit for mercury.
Foodwatch is now demanding stricter regulations to protect consumers from the harmful effects of mercury.
Mercury in Tuna: A Health Risk
Mercury is a heavy metal that can damage the nervous system, brain, and kidneys. It is particularly harmful to pregnant women and children.
- Mercury can cause developmental problems in children.
- It can also increase the risk of heart disease, stroke, and cancer.
The legal limit for mercury in tuna is 1.0 ppm (parts per million). However, Foodwatch's tests found that four brands of tuna contained mercury levels above this limit:
- Rio Mare Tuna in Olive Oil: 1.23 ppm
- Chicken of the Sea Chunk Light Tuna in Water: 1.18 ppm
- Bumble Bee Chunk Light Tuna in Water: 1.15 ppm
- StarKist Chunk Light Tuna in Water: 1.12 ppm
Foodwatch's Demands
Foodwatch is demanding that the European Union (EU) set stricter limits for mercury in tuna.
- The organization wants the EU to lower the legal limit for mercury in tuna from 1.0 ppm to 0.5 ppm.
- Foodwatch also wants the EU to require tuna manufacturers to label their products with the mercury content.
Foodwatch believes that these measures are necessary to protect consumers from the harmful effects of mercury.
How to Reduce Your Exposure to Mercury from Tuna
If you are concerned about your exposure to mercury from tuna, you can take the following steps:
- Eat tuna in moderation.
- Choose tuna that is low in mercury.
- Cook tuna thoroughly.
By following these steps, you can reduce your exposure to mercury from tuna and protect your health.
Sources
- Foodwatch Warns: Dangerously High Mercury Levels in One in Ten Cans of Tuna
- Mercury in Food
- Mercury in Fish and Shellfish
