Light and skipjack varieties, for instance, contain much less mercury on average than albacore tuna.
Canned light tuna is low in mercury and is considered one of the best choices for individuals that need to limit their exposure to mercury. People who are pregnant or breastfeeding can consume 2–3 servings of canned light tuna per week and children can consume 2 servings per week.
We found that white-style tuna had significantly more total mercury (mean 0.407 ppm) than light-style tuna (mean 0.118 ppm), presumably reflecting that "white" tuna is albacore, a species relatively larger than the skipjack tuna, which is commonly available as "light" or "chunk light." The maximum mercury in a can was ...
There are two main kinds of canned tuna: chunk light and solid or chunk white (albacore). Mercury levels in canned white tuna, which is exclusively albacore, are almost three times higher than those found in smaller skipjack tuna commonly used in canned light tuna products.
Canned light tuna is the better, lower-mercury choice, according to the FDA and EPA. Canned white and yellowfin tuna are higher in mercury, but still okay to eat. Bigeye tuna should be avoided completely, but that species isn't used for canned tuna anyway.
Oil-packed tuna may be more suitable for recipes that benefit from the richness of the oil, such as pasta dishes or salads, while water-packed tuna can be a healthier option for those looking to reduce their fat intake or enjoy a simple, more straightforward tuna flavor.
FRIDAY, Feb. 10, 2023 (HealthDay News) -- Canned tuna is known to contain low levels of mercury, but a new Consumer Reports investigation has found spikes of the neurotoxin in some cans. The organization tested five popular tuna brands, CBS News reported.
It's not a huge difference (chunk white tuna has about half a gram more fat per serving than chunk light tuna), but if you're serious about your omega-3s, you may benefit from choosing white tuna over light.
Absolutely! Tuna is a low-fat protein choice with about 2 grams of fat per 2.5-ounce portion of solid white albacore tuna. More importantly, the majority of fat in tuna is healthy unsaturated fats, like omega 3 fatty acids. Some fat is important to help absorb vitamins and minerals from the meal you're eating.
The National Fisheries Institute (NFI) is blasting a new study from US consumer advocacy group Consumer Reports recommending consumers limit their consumption or avoid canned tuna sold by leading brands Bumble Bee, Starkist and Chicken of the Sea, Safe Catch and Wild Planet because of mercury levels in the fish.
Choose fish and shellfish that are lower in mercury such as salmon, trout, tilapia, cod, sole, sardines, shrimp, oysters, and other shellfish. For the most health benefits, choose fatty fish such as salmon, trout, herring, chub mackerel, and sardines. o These fish have healthy omega-3 fatty acids.
Salmon is low in mercury.
Both wild and farmed Atlantic salmon have much lower mercury levels than most other fish species. Farmed salmon has on average, 0.05 micrograms of mercury per gram.
But how many tins a week? Lab tests we did for the ABC TV science program Catalyst in 2015 suggest – depending on your body weight and the exact brand of tuna you buy – you could eat anywhere between 25 and 35 small tins (95g each) of tuna a week before you hit maximum mercury limits.
Light tuna, on the other hand, can be eaten a bit more frivolously—the organization suggests no more than 13 ounces per week, or just under three cans.
Light Tuna can be a mix of a variety of smaller tuna species, most often skipjack, but may also include yellowfin, tongol, or big-eye. The best uses for solid or chunk light tuna are in tuna salads, pasta dishes, and casseroles, where the slightly stronger flavor shines through.
Yes. Canned light tuna is in the “Best Choices” category and it is fine to eat 2 to 3 servings per week. We recommend that you eat a variety of fish.
Light Tuna – There are a variety of fish that fall in the “light tuna” category. This tuna typically comes from either Skipjack or Yellowfin tuna. The meat is darker in color – somewhere between a light tan and tan-ish pink. It has a soft texture and is more flavorful than white meat tuna.
Tuna, including canned tuna in spring water or brine, is low in fat and calories, but high in protein, making it a useful inclusion in a weight loss diet.
Mercury accumulates in your bloodstream over time and slowly leaves the body through urine, feces, and breast milk. If you eat a lot of fish high in mercury, it may take up to a year for your mercury levels to drop after you stop eating the fish.
According to the Food and Drug Administration, salmon's average mercury concentration is 0.022 parts per million (ppm). Tuna has a higher average concentration of 0.144 ppm. Health experts recommend eating about 8 ounces of seafood per week. You could easily overdo it if your daily lunch is a good ol' can of tuna.
If you're counting calories and maximizing omega-3 fatty acids, then tuna in water might make a great choice. On the other hand, if moisture, flavor, and vitamin D levels are your focus, then olive oil-packed tuna might be better. Whatever tuna you choose, it's important not to go overboard for this mild-flavored fish.
Check the label to find light tuna caught by pole and line fishing. It's the most environmentally sustainable option, according to the Monterey Bay Aquarium's Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.
The bottom line. Overall, salmon offers higher levels of brain-boosting omega-3 fats, and much higher levels of bone-strengthening calcium. While tuna contains less of these, it's still a good source of omega-3 fats and an excellent source of hunger-busting protein.