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According to the administration, adults can typically consume two to three 4-ounce servings of light tuna each week. However, if you choose albacore tuna, you should limit your...
How much depends on the type of tuna you eat. Canned light tuna contains the least amount of mercury, and the FDA suggests limiting yourself to no more than 12 ounces a week, or no more than three 5-ounce cans.
It’s safe to eat 12oz a week of low mercury fish. Canned light tuna is considered low mercury and safe to eat 12oz a week, with albacore being the exception. Check the oz on the canned tuna. If it’s 4-5 oz can, that’s 3 cans a week.
The Environmental Working Group (EWG) has created a tuna calculator to help determine how much tuna you can safely eat in a week, even calculating how much albacore tuna (which has more mercury) you can eat versus how much "chunk light tuna" is safe.
Lab tests we did for the ABC TV science program Catalyst in 2015 suggest — depending on your body weight and the exact brand of tuna you buy — you could eat anywhere between 25 and 35 small tins (95g each) of tuna a week before you hit maximum mercury limits. That's a level even the most keen tuna-lover would be hard pressed to consume.
“Eating two to three servings of low-mercury fish each week is a good way to supplement a healthy diet for most people!” (At The Healthy @Reader’s Digest, to lessen the chances of mercury consumption, we’re fans of the tuna from Wild Planet Foods, a company that “catches younger, smaller, migratory tuna near the surface rather than ...
According to the Dietary Guidelines for Americans, most adults should aim to eat at least 8 ounces, or 2 servings, of fish per week, which can include canned tuna.
The 2020-2025 Dietary Guidelines for Americans recommend eating at least 8 ounces of seafood per week based on a 2,000-calorie diet — and eating canned tuna every day is an excellent way to meet that.
Aim for 8 to 10 ounces of fish in your diet every week (about two servings) to support your heart and brain health, mood and more. Choose lower-mercury fish when shopping, such as salmon, light tuna, tilapia or cod. Make sure to stick to cooking methods like grilling, baking and steaming, and avoid frying fish.
For most healthy adults, eating tuna once or twice a week doesn't present a health concern. However, experts suggest that women in their childbearing years, who are pregnant or nursing, and young children all limit their tuna intake. One species, bigeye tuna, should be avoided entirely.