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Mercury in White Tuna Three Times Higher than in Can Light Tuna
According to FDA Tests
According to FDA Tests
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December 2003 -- Mercury is one metal that is frequently implicated as an immune stimulant, toxin, and potential contributor to autoimmune disease susceptibility in some people. Now, tests conducted by the U.S. Food and Drug Administration show that Albacore “white” canned tuna has three times the mercury levels of that found in “light” tuna. The average of the 300 cans sampled was 0.358 parts per million for white tuna while that for light tuna was 0.123 parts per million.
Despite these findings, the FDA still refuses to warn women and children to limit canned tuna consumption like twelve states have already done. FDA’s new advice that it is safe for women and children to eat up to 12 ounces of seafood, including white tuna containing mercury levels over 0.3 parts per million, is placing millions at risk of mercury exposure according to Michael Bender of the Mercury Policy Project. This level of consumption would exceed the EPA’s reference dose which is a health standard endorsed by the National Academy of Science. It has been acknowledged by the FDA that between 30-50 percent of all women in the U.S. remain unaware of the exposure risks to methylmercury. Methylmercury is the organic form of mercury found in fish and is a potent neurotoxin that poses the greatest risk to the fetus, infants and children. Over 300,000 babies are born at risk each year due to unsafe mercury levels in their mothers according to the Centers for Disease Control (CDC). Bender has urged FDA to specifically warn women and children to limit canned tuna consumption and avoid consuming Albacore/white canned tuna. Pregnant women also should avoid tuna with high mercury content due to the potential of harming the fetus. Source: Mercury Policy Project (12/09/03) FOR MORE INFORMATION  For more information on mercury,and other toxins that can contribute to the risk of autoimmune diseases, read my book, Living Well With Autoimmune Disease.
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