The U.S. Tuna Foundation commends an international committee on food additives for setting a recommended mercury consumption level that recognizes the safety and benefits of tuna.
The Joint Expert Committee on Food Additives (JECFA), administered by the United Nations' World Health Organization and the Food and Agriculture Organization, reviewed all of the latest information available on mercury and fish. Following the review, JECFA set a standard for mercury in fish that is one-and-a-half times more tolerant than the level set by the U.S. Environmental Protection Agency (EPA).
Mercury appears naturally in fish, with some species containing more than others. The smaller species of tuna used by the canning industry are particularly low in mercury content. The Food and Drug Administration (FDA) used the EPA's guideline for their fish consumption advisory for pregnant women. While some have construed this decision as a negative for FDA's guidelines, in reality, it is really a negative for EPA. With this new information from JECFA, the FDA will be able to increase the amount of healthy, nutritious fish pregnant women are encouraged to safely consume.
"We are pleased with the WHO decision. We have always encouraged consumers to follow the FDA guidelines for fish consumption, and now we welcome this confirmation that the EPA standard is needlessly high," said Dr. Lillian Beard, spokesperson for the US Tuna Foundation.
The JECFA report emphasized that people should continue to eat a normal diet of fish and pointed out its many health benefits. Included in its considerations was the recently released Seychelles Islands study, which studied mother and child pairs and fish consumption for almost 10 years. That study determined that high levels of fish consumption led to no adverse effect to a fetus or a child's neuro-development. Mothers and children in this study consumed similar types of fish as U.S. consumers, but an average of 12 servings a week.
"Canned tuna is one of the safest proteins on the market today. Even though the primary focus of the most recent consumption advisories has been on certain species of fresh fish, canned tuna has often been improperly implicated," said Dr. Beard. "This has some consumers confused and others alarmed. The public needs to know that canned tuna poses no health risks associated with mercury content. Even with the strict EPA guideline, FDA has said pregnant women and women planning to become pregnant can safely consume up to 12 ounces of cooked fish, including canned tuna, a week."
The FDA, American Heart Association, and other health organizations have recognized canned tuna as a healthy food choice and an important part of a balanced diet. As a rich source of protein and helpful omega-3 fatty acids, canned tuna can lower the risk of heart disease and stroke, ease the pain of arthritis, help control cholesterol levels, add vitamins and minerals, and more.
The U.S. Tuna Foundation is the U.S national organization representing canned tuna processors and the fishermen who supply them.
Source: U.S. Tuna Foundation Press release