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At first, the consumption of any type of industrialized and processed food should not be exaggerated. However, canned tuna has some advantages. For example, regarding the presence of mercury, in fact the heavy metal is not present in all tuna species. Among the types that contain mercury are albacore, yellow and bigeye.
On the other hand, tuna is a great source of omega-3, protein, B vitamins and minerals such as iron, potassium, phosphorus, selenium and magnesium.
There are differences between canned tuna in water and in oil. Tuna in oil can be a good option, because when the fish is canned in water, if there are metals, they are deposited in the meat. The oil option is ideal, any toxins will be in the oil, which must be discarded before consuming the meat.
The can packaging prevents the entry and exit of oxygen and avoids the risk of oxidation. Tuna in oil, because of the fat, offers greater protection of the protein part.
Both types, in oil or water, can contain large amounts of sodium. Therefore, it is important to pay attention to the labels and not to exaggerate the amounts.
DR. MARCELLA GARCEZ: Nutrologist Physician, Master in Health Sciences from the PUCPR School of Medicine, Director of the Brazilian Association of Nutrology and Professor of the National Course of Nutrology at ABRAN. The doctor is a member of the Technical Chamber of Nutrology at CRMPR, Coordinator of the Academic League of Nutrology of Paraná and Researcher in Food Supplements at the Nutrology Service of the Public Servant Hospital of São Paulo. In addition, she is a member of the Brazilian Society of Aesthetic Medicine and the Brazilian Society for the Study of Aging. Instagram: @dra.marcellagarcez
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