While NGOs Bloom and Foodwatch condemn the widespread mercury contamination of canned tuna and call on authorities to reduce the permitted limits, what other “oily” fish should we be eating?
“A real public health scandal”. On Tuesday, October 29, NGOs Bloom and Foodwatch denounced the widespread mercury contamination of canned tuna after an independent laboratory examined and analyzed 148 randomly selected cans. NGOs are asking major retailers and government authorities to take urgent measures, including lowering the permitted limits. “The maximum levels of mercury in tuna operating in Europe have been set based on the level of contamination observed in the tuna and not on the basis of the risk that mercury poses to human health, in order to ensure that 95% of the tuna can be sold,” it said. the request.
Mercury is ranked among the 10 substances of greatest public health concern by the World Health Organization (WHO). At high doses, methylmercury (a derivative of the heavy metal when mixed with bacteria in the aquatic environment) is toxic to the human nervous system, especially during intrauterine development and early childhood. The National Agency for Health Security (ANSES) also advises pregnant and breastfeeding women and children under 3 to limit consumption of wild predatory fish that can be highly contaminated, such as tuna, and to avoid the most contaminated “large predator” fish. , like, for example, swordfish.
Choose small fish
So how can you reduce your exposure? “First, by strictly limiting its consumption,” answers Dr. Pierre Souvet, cardiologist and president of the French Environmental Health Association (Asef), which aims to provide information on the health effects of pollutants. Then by targeting ‘small’ fish rather than those at the ‘end of the food chain’ and changing supply areas.’ Specifically, we choose mackerel, herring, sardines or even anchovies.
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These so-called “fatty” fish are similar to tuna in terms of nutritional intake. “They contain omega-3s, which are essential for our health because they are involved in the composition of our cells and the proper functioning of our nervous system,” Corinne Meir, eco-dietitian nutritionist and member of Asef. Also note that flaxseed, walnut, and canola oils are also sources of omega-3s, preferably organic.
This small oily fish contains omega-3, which contributes to the composition of our cells and the proper functioning of our nervous system.
Corinne Mairie, eco-dietitian
These fish also provide good quality protein and calcium (for smaller fish whose bones can be eaten, such as sardines or anchovies). “They’ll also provide vitamin D, which we often lack, but which is important for bone health and our immune system,” adds Corinne Maire.
To reap these benefits, it’s recommended to eat one serving of oily fish a week in combination with a white fish such as cod. The main thing, above all, is to change the types of food consumed, claims dietitian, nutritionist Corin Meiri. And to conclude. “The more we differentiate them, the less we are exposed to infections.”
Source: Le Figaro
