Does Canned Tuna Contain PFAS? What Consumers Need to Know

October 3, 2025 •

3 min read

According to a 2021 FDA Total Diet Study, detectable levels of PFAS were found in certain samples of canned tuna. This discovery has led many to question, 'Does canned tuna contain PFAS?' and what the actual health implications might be for consumers.

Quick Summary

Trace levels of PFAS have been detected in canned tuna, but the FDA states these concentrations don't indicate a need for consumers to avoid the food. Long-term exposure, especially for high-frequency consumers, warrants consideration and awareness of overall intake from all sources.

Key Points

Presence Confirmed: The FDA detected low levels of PFAS, specifically PFOS and PFDA, in some canned tuna samples during testing.
Low Health Concern: Health regulators currently state that the levels found do not require consumers to avoid canned tuna for health reasons.
Risk for High Consumers: Heavy or frequent consumers of canned tuna could potentially exceed recommended exposure thresholds when considering overall dietary intake from all sources.
Bioaccumulation is Key: The primary source of PFAS in seafood is environmental water pollution, with the chemicals accumulating in fish tissues.
Diversify Your Diet: To minimize risk, vary the types of seafood you eat, focusing on a mix of species and sources, and consider smaller fish lower in the food chain.
Packaging Can Contribute: While the primary source is often bioaccumulation, packaging materials and processing can also be a minor source of PFAS contamination.

Understanding PFAS: The 'Forever Chemicals'

Per- and polyfluoroalkyl substances (PFAS) are a group of synthetic chemicals used since the 1940s in various products due to their resistance to heat, water, and oil. They are known as 'forever chemicals' because they do not break down in the environment or the human body.

How PFAS Contaminate Our Food Supply

PFAS enter the food supply primarily through environmental pollution. For seafood, contamination often occurs when PFAS from industrial sources, firefighting foams, or landfills reach waterways, where the chemicals can accumulate in aquatic organisms, including fish. Canned tuna can be contaminated by PFAS present in the fish before harvest, the water used in processing, or potentially from packaging materials. Studies suggest environmental bioaccumulation in the fish is a significant source of exposure.

Official Findings on Canned Tuna and PFAS

Regulatory bodies like the FDA and EFSA have studied PFAS in food. The FDA's Total Diet Study detected PFAS in some samples of canned tuna, specifically PFOS and PFDA. The FDA concluded these levels did not warrant advising consumers to avoid canned tuna for health concerns, though sample sizes were limited. A 2024 European study also found PFAS in canned tuna but indicated that intake levels were below safety thresholds for average consumers, noting potential concern for high consumers.

Comparison of Seafood Contamination

PFAS levels vary across different seafood types. Larger predatory fish may accumulate more contaminants, including PFAS and mercury. Shellfish can also show notable concentrations.


Feature	Canned Tuna (Lower-end Species)	Larger Predatory Fish (e.g., Swordfish)	Shellfish (e.g., Shrimp, Lobster)
Trophic Level	Middle to higher-level predator (depending on species)	Higher-level predator	Varies (filter-feeders, benthic omnivores)
Common Contaminants	PFAS, Mercury	High mercury, PFAS	PFAS, other organic pollutants
PFAS Concern	Detected, but low levels generally for average consumer	Potential for higher bioaccumulation and biomagnification of PFAS	Detected levels can sometimes be higher than fish; varies by location
Risk Factor	Low to moderate for average consumer; potentially higher for frequent, high-volume consumers	Generally considered higher due to biomagnification of contaminants	Variable depending on species and source; often subject to local advisories

Health Risks of PFAS Exposure

Long-term, high-level exposure to PFAS has been associated with various health issues. These potential effects include elevated cholesterol, immune system suppression, hormonal disruption, increased risk of certain cancers, and developmental problems. While levels in canned tuna may be low, cumulative exposure from all sources is the primary concern.

Reducing Your Exposure to PFAS from Seafood

Minimizing PFAS exposure from seafood involves conscious choices, as cooking does not remove these chemicals.

Here are some tips:

Diversify your seafood intake to avoid consuming large amounts of any single type of fish.
Choose fish lower on the food chain, such as sardines or smaller salmon, which tend to have fewer contaminants.
Be cautious with freshwater fish from potentially polluted local areas, as these can have higher contaminant levels.
Consult local fish advisories for guidance on locally caught fish.
Limit processed food, which may have more chances for PFAS contamination.

A Deeper Look at Processing and Packaging

While bioaccumulation in the fish is a major source, processing and packaging can also contribute to PFAS contamination. Historically, some food packaging contained PFAS, though regulations are phasing these out. Cross-contamination during processing is also a possibility. Consumers can reduce potential exposure by varying their diet, and regulatory bodies like the FDA continue to monitor PFAS in the food supply. Visit the FDA's website for more information on their PFAS monitoring efforts.

Conclusion

While canned tuna does contain detectable low levels of PFAS, health authorities generally state these levels are not a concern for the average consumer and do not advise avoiding it. However, frequent or high consumption contributes to overall PFAS intake from all sources. To minimize exposure, consumers can vary their seafood choices and opt for fish lower on the food chain, among other strategies, while still benefiting from the nutritional value of fish.

Frequently Asked Questions

Not necessarily. The FDA study was limited and cannot be used to draw definitive conclusions about all brands or the entire food supply. The presence of PFAS can vary by species, location, and specific processing methods.

For the average consumer, health authorities like the FDA state that the levels of PFAS found do not indicate a need to avoid eating canned tuna. However, for those who consume very high quantities frequently, it is one source of cumulative exposure to consider.

No, cooking or cleaning the fish will not remove PFAS. These chemicals accumulate within the fish's tissue itself and are not easily removed through standard preparation methods.

The main source is environmental contamination. Widespread PFAS pollution in waterways leads to bioaccumulation in fish and other marine life over time. Processing and packaging can also contribute to a lesser extent.

To reduce exposure, diversify your seafood choices, choose species lower on the food chain, and check for local fish consumption advisories for freshwater catches.

Not necessarily. The PFAS contamination originates in the marine environment, so both fresh and canned tuna can contain trace amounts. The levels depend more on the fish species, its location of harvest, and place in the food web.

Research suggests high-level, long-term exposure to PFAS may be linked to increased cholesterol, immune system effects, hormonal disruption, and certain cancers, though studies are ongoing.