Canned tuna is a versatile food with a very interesting nutritional value. However, one must pay attention to possible side effects.
It is known that with the rush of day to day there is no longer as much time to dedicate to cooking as before. And preserves are often a solution, always at hand in the pantry.
A can of tuna provides protein and omega-3 fatty acids, which are very healthy.
“Omega-3 fatty acids are a type of polyunsaturated fat that we need to strengthen neurons and for other determining functions,” summarizes MedlinePlus, the US National Library of Medicine.
In addition, it expands, “they help to keep the heart healthy and protected against a stroke, and in case of suffering from any cardiovascular disease.”
“Eating at least one to two servings of fish per week, especially those high in omega-3 fatty acids, appears to reduce the risk of heart disease, particularly sudden death,” describes another Mayo Clinic article. , a non-profit entity dedicated to clinical practice, education and research.
In addition, it contains high-quality proteins, which can help the growth and development of children and adolescents, and muscle mass. On the other hand, it is a food rich in fat-soluble vitamins, such as A and D, and in group B vitamins, such as B2, B3, B6, B9 and B12.
These attributes make tuna a food that could help reduce cholesterol and, in general, its nutrients provide us with benefits for the skin, memory, heart, or mood.
But consuming canned tuna in excess may not be so healthy, which is why nutritionists recommend not eating it in large quantities.
According to the explanation of professionals, like most preserves, canned tuna has a high sodium content. On the other hand, the excess consumption of canned tuna is also not recommended due to the presence of mercury in this type of fish.
Mercury is a heavy metal, present in large fatty fish such as tuna, which can be toxic to the body. A high dose of mercury in our body can cause muscle weakness, irritability, nervousness, lack of concentration and insomnia.
Therefore, the health authorities advise limiting the consumption of tuna in young children, pregnant women or those who are breastfeeding.
Studies indicate that a can of tuna has about 15 micrograms of mercury, while the limit for an adult is about 110 micrograms per week.
An alternative, then, is to replace the tuna with other oily fish with much less mercury, such as sardines, sole or salmon.
Read the original Clarín article here.
