The recommended amount of tuna you can safely eat in a week depends on the type of tuna and your individual factors like weight and pregnancy status.
- For canned light tuna, which is lower in mercury, adults can typically consume about 8 to 12 ounces (two to three 4-ounce servings) per week safely.
- For canned albacore (white) tuna, which contains higher mercury levels, it is recommended to limit consumption to one 4-ounce serving per week.
- People who are pregnant or breastfeeding should be more cautious, commonly advised to eat no more than about 4 cans of tuna per week or about 2 tuna steaks.
- Children and those with lower body weight should also consume less tuna to minimize mercury exposure.
Eating more than recommended increases the risk of mercury poisoning, which can cause neurological symptoms such as memory loss, coordination issues, and tremors. In general, varying your fish intake and including lower mercury fish like salmon or sardines can help maintain a healthy diet while minimizing mercury risk.
