Alarming revelation: mercury in all tested tuna cans!

A new shock has shaken the European food industry: a comprehensive investigation has revealed that 100% of all cans of tuna tested in Europe are contaminated with mercury. It is particularly worrying that more than 57% of the samples contain more than 0.3 milligrams of mercury per kilogram. In every tenth case, the legal limit of one milligram was even exceeded. These results cast a gloomy light on the safety of our food.

The shocking test results

The latest investigation by Bloom and Foodwatch shows alarming levels in cans of tuna from various European countries, including Germany. All 148 samples tested were found to contain mercury. The high levels of contamination are causing experts and consumers alike to sit up and take notice. But what does this actually mean for people’s health?

Overview of the test results

The test results are worrying. More than half of the doses of tuna tested exceeded the limit of 0.3 milligrams of mercury per kilogram that applies to other fish species. In ten percent of the cases, the mercury content even exceeded one milligram per kilogram, which is the current legal limit. The following table provides an overview of the mercury levels in the tuna brands tested:

Brand	Country	Mercury content (mg/kg)
Petit Navire	France	3,9
Carrefour	Spanien	2,5
As do mar	Italy	1,5
Rio Mare	Rio Mare Germany	1,2
Sainsbury’s	Großbritannien	1,0

Limit value violations in detail

The study shows that mercury levels in cans of tuna are often far above the recommended limits. In some cases, the values reached alarming levels that are far above what is considered safe for consumption. Bloom and Foodwatch criticize that the existing limit of one milligram per kilogram is set too high and does not take into account the health risks, but rather the contamination rate to ensure the sale of tuna. This practice seriously endangers public health.

The health risks of mercury

Mercury is not only a chemical element, but also a silent enemy that causes damage unnoticed. The World Health Organization lists it as one of the ten most dangerous chemicals for public health. But how exactly does it damage our bodies?

How mercury damages the human body

Mercury is a toxic heavy metal that can damage the human body in many ways. It accumulates in the body and can affect the central nervous system. The possible health consequences include

• Impairment of motor skills and memory
• Disorders of the nervous system
• Problems with language development
• Damage to the kidneys and the immune system

Methylmercury in particular, an organic compound, is known for its neurotoxic effects. If ingested regularly through contaminated food, it can lead to serious long-term damage.

Special dangers for pregnant women and children

Pregnant women and young children are particularly susceptible to the harmful effects of mercury. The heavy metal can impair the development of the unborn child’s nervous system and lead to long-term neurological damage. Studies show that even small amounts of mercury can lead to developmental disorders in children. Pregnant women are therefore strongly advised to avoid eating tuna and other highly contaminated fish.

Criticism of the limit values for mercury

The current limits for mercury in food are under heavy criticism. Many experts are of the opinion that these values do not correspond to the health risks associated with the intake of mercury.

Foodwatch and Bloom call for changes

The organizations Bloom and Foodwatch have joined forces to fight against the high limits for mercury in tuna cans. They argue that the existing regulations are based more on economic interests than consumer health. Both organizations are calling for the permissible mercury content to be lowered to 0.3 milligrams per kilogram in order to better protect consumers. These demands are supported by an international petition addressed to leading retail chains, including German supermarkets such as Edeka and Rewe.

Why the limit values are too high

According to Bloom and Foodwatch, the high limits for mercury in tuna were set to ensure the sale of the fish without considering the actual health risks. This practice ignores the fact that mercury in canned tuna is no less toxic than in other sources. It is important that the limits are lowered to protect consumer health and hold the food industry to account.

The role of industry and the environment

Industry and the environment play a decisive role in the mercury contamination of tuna. But where does the mercury actually come from and how does it get into our food chain?

Causes of mercury exposure

The main source of mercury in the environment is the industrial combustion of coal, which releases mercury into the atmosphere. This then enters bodies of water via precipitation, where it accumulates in the food chain. Tuna, the predatory fish at the end of this chain, ingest large quantities of mercury as they eat smaller, already contaminated fish. The accumulation of the heavy metal in their muscles leads to the high concentrations detected in the doses.

Consequences for the marine environment

Mercury not only has an impact on humans, but also on the marine environment. It can affect the behavior and reproductive capacity of marine animals. Predatory fish such as tuna are particularly affected as they consume large quantities of contaminated plankton and smaller fish. This pollution threatens marine biodiversity and can cause long-term ecological damage.

What consumers should know

In light of the alarming news about mercury contamination in canned tuna, it is important that consumers are informed and take action to protect themselves.

Tips for avoiding exposure to mercury

To minimize the intake of mercury, consumers should follow these tips:

• Limit consumption of tuna and other predatory fish
• Look out for certified and sustainably caught fish products
• Regularly integrate alternative protein sources into your diet
• Pregnant women and children in particular should avoid eating tuna

Sustainable alternatives to tuna

There are numerous sustainable alternatives to tuna that are both healthy and environmentally friendly. These include plant-based proteins such as lentils and chickpeas, as well as other fish species that are less contaminated with mercury, such as herring or mackerel. These alternatives not only offer health benefits, but also help to reduce overfishing in the oceans.