Does Watermelon Really Raise Blood Sugar Levels?
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The presence of mercury in tuna, however infinitesimal, is not related to the type of packaging, processing, or preservation method.
Unfortunately, it depends on the fish itself, which, living in contaminated seas, accumulates mercury in its bodies in the form of methylmercury.
Several studies have shown that mercury is currently found in all oceans (the situation has not improved in the last 50 years despite all efforts) and is therefore consequently present in many types of fish:
partly it is an element found in the environment, but for the most part it is a contamination caused by pollution caused by humans.
In general, larger fish tend to accumulate higher mercury levels than smaller ones (since, by feeding on them, they also absorb their heavy metal contamination), and tuna, given its size, falls into this category.
Please remember that mercury is highly toxic to the human body, as it accumulates in red blood cells and therefore easily enters the bloodstream. However, it must be ingested in large quantities to be dangerous, which is why specific safety limits have been established within which the consumption of fish, even minimally contaminated, does not pose a risk.
The Maximum Limits Established By The Legislation
The currently established safety values, both for mercury intake and for mercury content in fish species used in food chains, were established by a joint FAO-WHO Committee. Based on a series of studies, the tolerable weekly intake limit for mercury is 0.3 mg for a 60-kg adult (1.6 Āµg of methylmercury per kg of body weight).
In the United States, mercury limits in fish are regulated by the U.S. Food and Drug
