The thing is, tuna is a bit of a mixed bag when it comes to nutrition. On the one hand, it's an amazing source of omega-3 fatty acids, vitamin D, and seleium - all of which are essential for our heart health and brain function. But on the other hand, some types of tuna (like bluefin and yellowfin) are high in mercury, which can be toxic to our bodies in large amounts.
So, how much tuna is too much? Well, the FDA recommends that adults limit their canned tuna intake to about 12 ounces (or 2-3 servings) per week. But here's the thing - that's just a general guideline, and it really depends on the type of tuna you're eating. For example, light canned tuna (which is usually skipjack or albacore) has much lower levels of mercury than white canned tuna (which is usually albacore).
15 Varieties Of Tuna, Explained
Now, I know what you're thinking - "But I love tuna, and I don't want to give it up!" And don't worry, you don't have to. Just be mindful of your intake, and try to mix it up a bit. For example, you could try having tuna one day, and then switching to salmon or tilapia the next. That way, you'll get a variety of nutrients and minimize your exposure to mercury.
