News Coverage
How Much Tuna Can You Eat Safely?
Published June 1, 2008
The U.S. Food and Drug Administration (FDA) states that we can safely
eat about 12 ounces of fish--about two average portions--per week, to
help us fill up on the good things fish can offer, like Omega-3 fatty
acids and high-quality protein, while skipping out on dietary baddies
like saturated fats. Sounds easy enough--12 ounces per week--but that
measurement isn't universally applicable to all fish.
As we've mentioned before, fish higher on the food chain like tuna,
sea bass and swordfish bioaccumulate toxins--mercury is certainly one
to keep an eye on--so eating them is going to have a different mercury
load, for example, than a small whitefish like tilapia. And, your
weight (and gender) also determine how much tuna you can have; for
some of us, following the FDA's guidelines, and eating 12 ounces of
tuna, would result in more mercury than is considered safe. So how can
you tell where to draw the line?
The Environmental Working Group (EWG) has created a handy tuna
calculator to help determine how much tuna you can safely eat in a
week, even calculating how much albacore tuna (which has more mercury)
you can eat versus how much "chunk light tuna" is safe.
