The main species of tuna used for canning are albacore tuna and yellowfin tuna, with varieties including tuna in natural juice, spiced tuna, tuna in oil, and tuna in tomato sauce, among others. It is highly favored by customers due to its affordable price, convenience, high protein content, and important Ω- 3 fatty acids.
However, canned tuna also has a major drawback—it contains mercury. Analysis data from the U.S. Food and Drug Administration (FDA) shows that, generally, the mercury content in most canned light tuna is only one-third of that in albacore tuna. However, tests on products sold on the market have found that 6% of canned light tuna has the same mercury content as albacore tuna, and some even contain twice as much.
Occasionally consuming high-mercury tuna once will not cause significant harm to the human body, but pregnant women should be cautious to avoid affecting fetal development. Even for other healthy individuals, it is necessary to control the amount, because if it exceeds the acceptable range for the body, mercury poisoning becomes a serious issue.
Overall, supplementing nutrition depends on our body's needs. If the body does not lack anything, forcing supplements can damage health. When it comes to eating and drinking, moderation is key. Don't let healthy food become a hazard to your health!