Tag: Seafood consumption

According to the FDA, nearly all fish contain at least traces of methylmercury, but levels are highest in larger, longer-living species. Choosing the right fish is crucial for maximizing health benefits while minimizing risks, which is why understanding what is the safest fish to buy is so important for informed consumers.

According to a 2010 study published in *Biology Letters*, mercury levels are actually lower in bluefin toro, or fatty tuna, compared to its leaner counterpart, akami. This surprising finding challenges the common assumption that all bluefin tuna cuts are equally high in mercury and provides valuable context for consumers.

According to the latest NOAA data, U.S. per capita seafood consumption was 19.7 pounds in 2022, a slight decrease from the record high in 2021 but still above pre-pandemic levels. However, this annual figure doesn't show how often does the average American eat seafood, revealing that many fall short of dietary recommendations.

According to U.S. dietary guidelines, most adults should consume at least eight ounces of seafood per week, though many Americans fall short of this recommendation. Incorporating seafood into your diet offers substantial health benefits, including supplying vital omega-3 fatty acids and high-quality protein.

According to the Food and Drug Administration (FDA), canned light tuna is a 'best choice' seafood, while albacore is only a 'good choice' due to higher mercury content. Understanding the difference is crucial when considering if you can eat four tins of tuna a week.

According to the U.S. Food and Drug Administration (FDA), many fish provide critical nutrients like omega-3 fatty acids, but some varieties accumulate more methylmercury and other heavy metals than others. To maximize health benefits while minimizing risk, it's essential to understand which fish have the least heavy metals and why.

According to the Food and Drug Administration (FDA), commercially canned tuna has a shelf life of up to five years, but concerns about potential health issues persist. This raises the question, is canned tuna a high risk food? A balanced view requires evaluating factors like mercury content, spoilage, and preparation methods.

According to investigations of some Australian outbreaks, between 45% and 67% of people may become ill after eating escolar, the oily fish that makes you sick due to its indigestible wax esters. This unpleasant condition, known as keriorrhea, is caused by the fish's natural oils and leads to digestive discomfort, including an oily, orange-colored discharge. This guide explains why certain fish are problematic and how to protect yourself.

According to the Food and Drug Administration, most fish contain some level of mercury, with the amount varying significantly by species. The idea that all fish carry high levels of mercury is a common misconception, particularly concerning smaller varieties. A key factor in determining a fish's mercury content is not its size directly, but its position within the aquatic food chain.

While canned tuna is a budget-friendly source of protein and omega-3s, consuming 3 cans of tuna a day can lead to a dangerous buildup of methylmercury, a neurotoxin found in fish. Over time, this extreme intake can cause severe health problems beyond simple mercury poisoning.