Let’s do the math, because I know you’re eating more than you should. A typical can of light tuna has about 10 to 15 micrograms of mercury. The EPA says the safe daily intake limit is around 0.1 micrograms per kilogram of body weight. That means a 150-pound person can safely eat about 70 micrograms a week—or 5 to 7 cans of light tuna, theoretically.
But wait—don’t go on a tuna bender yet! The real-world advice is more conservative. Why? Because mercury adds up from other foods (like swordfish or shark, but who’s eating those on a Tuesday?). Also, your body needs time to clear it out.
So the safe sweet spot? Two to three cans of light tuna a week feels like a cozy, doable limit. For albacore, cap it at one can. That way, you get your omega-3s, your protein fix, and zero side of paranoia.
Signs You’ve Gone Too Far (A Self-Check)
If you’re eating tuna every single day for a month, you might start feeling a bit… off. Mercury toxicity can cause tingling in your fingers, trouble with memory, or that feeling of “did I leave the stove on?”—but 20 times a day.
How Many Cans of Tuna Per Week: NHS Guidelines – Bolt Pharmacy
Other fun symptoms: irritability, fatigue, and waking up at 3 a.m. craving a can of tuna in the dark. (Okay, that last one is just you being weird, but still.) Don’t worry—these symptoms are rare and usually happen at very high intakes, like eating 10+ cans a week for months.
If you notice any of these, just take a tuna break for a week or two. Your body will thank you. Then swap in some salmon, sardines, or—gasp—chicken.
