Is tuna safe for someone with inflammatory bowel disease?

October 7, 2025 •

4 min read

Affecting millions of people globally, inflammatory bowel disease (IBD), which includes Crohn's disease and ulcerative colitis, often requires careful dietary management. A common question for those navigating their diet is: Is tuna safe for someone with inflammatory bowel disease? Many experts consider it a beneficial and generally well-tolerated protein source.

Quick Summary

Tuna, a source of anti-inflammatory omega-3 fatty acids and lean protein, is generally safe for people with inflammatory bowel disease. Proper preparation, choosing low-mercury varieties, and assessing individual tolerance are crucial for minimizing symptoms and reaping nutritional benefits.

Key Points

Tuna contains anti-inflammatory omega-3s: The omega-3 fatty acids (EPA and DHA) found in tuna can help reduce the chronic inflammation associated with IBD.
It is a source of lean, digestible protein: Tuna provides high-quality, easily digestible protein, which is essential for IBD patients, especially during disease activity.
Choose low-mercury options like skipjack: To minimize mercury exposure, opt for smaller, younger fish like skipjack or canned light tuna, and consume in moderation.
Select water-packed canned tuna: For canned varieties, choose those packed in water to avoid excess oil and potential irritation, especially during flares.
Use simple, gentle cooking methods: Poaching, steaming, or light grilling are the best ways to prepare tuna for easier digestion.
Individual tolerance is key: Because IBD symptoms are highly individual, monitor your body's response to tuna and consult a healthcare provider for personalized advice.

The Potential Benefits of Tuna for IBD Patients

Tuna and other fatty fish are recognized as excellent sources of anti-inflammatory omega-3 fatty acids, specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). These fatty acids can help combat the chronic inflammation characteristic of inflammatory bowel disease (IBD). Research has shown that these omega-3s can reduce intestinal inflammation, with studies indicating that fish oil supplementation may even help to maintain remission in some IBD patients.

Beyond its anti-inflammatory properties, tuna is a valuable source of lean, digestible protein. Maintaining adequate protein intake is crucial for IBD patients, especially during flares, when nutrient absorption can be compromised. Protein is essential for tissue repair, and the easy digestibility of fish like tuna makes it a suitable option for those with a sensitive gastrointestinal tract. Additionally, tuna is a good source of vitamins and minerals, including B-vitamins, selenium, and vitamin D.

Tuna during flare-ups and remission

For many, tuna is considered safe and beneficial during both disease flares and periods of remission.

During a flare: Low-residue, tender protein sources are often recommended, and well-cooked or canned tuna (packed in water) fits this requirement perfectly. It can provide essential nutrients without the high fiber or fat content that can trigger symptoms. Simple preparations, such as mixing canned tuna with mayonnaise on white toast, can be a gentle and nourishing meal.
In remission: During remission, a person with IBD can typically enjoy a wider variety of foods. Continuing to include tuna can help maintain the intake of anti-inflammatory omega-3s, supporting overall gut health. It is also an opportunity to experiment with more diverse, tolerated ingredients.

Cooking techniques for IBD-friendly tuna

To ensure tuna is well-tolerated, simple and gentle cooking methods are best.

Poach or steam: This keeps the fish moist and tender, making it easy to digest.
Bake or grill: Using a small amount of oil, like olive oil, and simple seasonings can create a flavorful and safe meal.
Canned tuna: Opt for tuna canned in water rather than oil to reduce overall fat content, especially if fat is a trigger for you.

Potential Considerations: Mercury and Additives

While tuna offers significant benefits, there are important factors to consider before adding it to an IBD diet, particularly regarding mercury content and additives.

The risk of mercury

Tuna, especially larger varieties like albacore and bigeye, can accumulate higher levels of mercury than smaller fish. For individuals with IBD, regular exposure to high levels of mercury could be a concern, particularly for vulnerable populations. To minimize this risk, dietary guidelines often recommend moderation and specific choices.

To mitigate mercury risk:

Choose canned light or skipjack tuna: These smaller, younger fish have significantly lower mercury levels than albacore or other larger tuna.
Limit intake: Follow recommended guidelines from health organizations, which often suggest a maximum of 1–2 servings per week, especially for sensitive groups.
Vary your fish: Include other low-mercury, high-omega-3 fish in your diet, such as salmon or sardines.

Canned vs. fresh tuna for IBD

Making a choice between canned and fresh tuna can depend on individual tolerance and specific health goals. Below is a comparison table outlining the differences:


Feature	Canned Tuna (Water-packed)	Fresh Tuna	Potential Consideration for IBD
Mercury Content	Generally lower, especially light/skipjack varieties.	Can be higher, particularly with larger species (e.g., bluefin).	Choose light/skipjack to reduce mercury exposure; fresh varieties may require more moderation.
Processing	Minimally processed; contains tuna, water, and salt.	Unprocessed; cooked fresh.	Canned versions can contain higher sodium, which some IBD patients need to limit. Fresh options offer more control over preparation.
Digestibility	Very tender and low in residue, making it easy to digest.	Can be cooked tender, but texture depends on preparation; generally well-tolerated.	Both are low-residue and suitable, but cooked fresh may feel less processed..
Additives	Potential for high sodium in brine or added oils.	None, unless added during cooking.	Always check labels on canned products and choose water-packed, low-sodium options.
Convenience	Highly convenient for quick meals.	Requires more preparation and cooking time.	Canned tuna is excellent for low-energy days during a flare.

Consulting a Healthcare Professional

Due to the highly individualized nature of IBD, what works for one person may not work for another. It is always recommended to discuss dietary changes with your doctor or a registered dietitian who specializes in IBD. They can help you identify your specific trigger foods and tailor a nutritional plan that is safe and effective for your condition.

Conclusion

In summary, tuna is generally considered a safe and beneficial protein source for most individuals with inflammatory bowel disease, thanks to its high content of anti-inflammatory omega-3 fatty acids. The key to incorporating it successfully into an IBD-friendly diet lies in proper preparation, particularly during flares. Choosing low-mercury varieties like skipjack or light canned tuna, opting for simple cooking methods, and being mindful of canned ingredients can help you maximize the benefits while minimizing potential risks. By listening to your body and consulting with a healthcare professional, you can make informed choices about including tuna in your diet to support your overall health and manage your condition. For further guidance on diet and IBD, the Crohn's & Colitis Foundation offers a wealth of resources on managing your condition through nutrition.(https://www.crohnscolitisfoundation.org/patientsandcaregivers/diet-and-nutrition/what-should-i-eat)

Frequently Asked Questions

Both canned light/skipjack tuna and fresh tuna are generally safe and beneficial for IBD. However, canned light tuna has lower mercury levels and is highly convenient, while fresh tuna offers more control over preparation without added sodium.

Yes, tuna can often be tolerated during a flare-up. Opt for well-cooked, tender tuna, or canned tuna packed in water, as it is a low-residue, high-protein food that is easier to digest.

For low-mercury types like canned light or skipjack tuna, 1-2 servings per week is a common recommendation. Consider dietary guidelines from health authorities, and discuss with your doctor or dietitian for personalized recommendations based on your overall diet and health.

Research has shown that the omega-3 fatty acids (EPA and DHA) in fatty fish like tuna have anti-inflammatory effects that may reduce inflammation in the gut and potentially help with IBD symptoms.

Choose canned light or skipjack tuna packed in water. These smaller fish have lower mercury concentrations and avoid the added fats and high sodium that can be present in oil-packed or brine-packed versions.

For optimal tolerance, stick to simple cooking methods like steaming, poaching, or baking. For canned tuna, mix it with mayonnaise or serve with white rice or mashed potatoes. Avoid high-fiber additions and spicy seasonings, especially during active symptoms.

If tuna causes issues, other high-omega-3 fish like salmon or sardines are good options. Other lean, easily digestible protein sources include chicken, turkey, eggs, or tofu.