Toxic mercury poisoning from tuna can occur if you eat a lot of seafood, especially tuna.
Mercury is a hazardous element that may harm the brain, heart, kidneys, and lungs, among other organs.
Pregnant women and children are particularly vulnerable to the effects of this substance, which has been shown to damage both the mother and her developing foetus.
Coal-burning plants are the primary source of environmental mercury contamination. It rains mercury into the water, where it is ingested and excreted by fish.
Tuna, for example, is a large fish that consumes a lot of other fish, which means it has a larger quantity of mercury in its body than smaller fish.
Bigeye tuna has a mercury content of 0.69 milligrames per gramme. Canned light tuna, on the other hand, has a concentration of just 0.13 micrograms per gramme.
Adults should eat at least 8 ounces of fish each week, which have been updated.
Consuming 8 to 12 ounces of fish per week is recommended for pregnant and nursing women, but those with high mercury levels, such as fresh tuna, should be avoided.