Toxic metals could be lurking in cans of tinned tuna sold in the UK, an alarming investigation has revealed.
Tests on almost 150 tins purchased in France, Italy, Spain, Germany and Britain, found all ‘were contaminated with mercury’. 
Exposure to the metal can impair brain development, trigger life-threatening lung damage and has been linked to some cancers.
Researchers claimed the probe showed the product was ‘a colossal risk to public health’ and urged Governments to take ‘urgent’ action.
Karine Jacquemart, CEO of consumer rights organisation Foodwatch France — one of the two groups behind the report, said: ‘What we end up with on our dinner plates is a colossal risk to public health that’s not considered seriously.
‘We won’t give up until we have a more protective European standard.’
Under current EU and UK law, the limit for mercury in tuna is 1 mg/kg and 0.3 mg/kg for other fish such as cod.
Foodwatch and Paris-based NGO Bloom, found that all 148 tins tested contained mercury — some 57 per cent of which exceeded the 0.3 mg/kg mercury limit.
Tests on almost 150 tins purchased in France, Italy, Spain, Germany and Britain, found all ‘were contaminated with mercury’
Exposure to the metal can impair brain development, trigger life-threatening lung damage and has been linked to some cancers
Researchers claimed the probe showed the product was ‘a colossal risk to public health’ and urged Governments to take ‘urgent’ action
One tin bought in a Paris Carrefour City store had a record level of 3.9 mg/kg, the report said — 13 times the 0.3 mg/kg limit.
Bloom and Foodwatch urged the European nations to ‘activate a safeguard clause’ to prevent the sale and promotion of products exceeding 0.3mg/kg.
They also called on governments to remove ‘all products’ with tuna from school canteens, nurseries, maternity wards, hospitals and care homes.
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The average European consumes over 2.8 kilos of tuna per year, or roughly 25 cans.
Around four-fifths of the mercury put into the atmosphere from natural and human causes, such as burning coal, ends up in the ocean where some is converted by tiny organisms to a toxic compound known as methylmercury.
This methylmercury works its way up the food chain and accumulates in top predators in high concentrations.
As tuna — and other predators or longer-living species like sharks or swordfish — are higher up the food chain, they eat smaller fish and accumulate more mercury over time.
Exposure to methylmercury may damage the kidneys and nervous system, trigger issues with vision and raise the risk of cardiovascular disease.
Pregnant women and children are particularly vulnerable to high levels of methylmercury, according to the World Health Organization (WHO).
In very high doses, studies have found that some forms of mercury have triggered the development in several types of tumors in rats and mice.
No human data currently ties mercury exposure to cancer so far, but the data available is limited.
Mercury naturally builds up in fish, shellfish and animals that eat fish.
Higher levels are found in fish at the top of the food chain, including marlin, shark and swordfish.
Other sources can be dental fillings.
Too much mercury exposure can damage the brain, heart, kidneys, lungs and immune system.
If the metal is in the bloodstream of unborn babies or young children, it may harm their nervous system, making them less able to think and learn.
Symptoms of mercury posioning can include:
- Poor peripheral vision
- Pins and needles
- Lack of co-ordination
- Poor speech, hearing or balance
- Muscle weakness
A healthy person’s mercury level should be less than 10ng/mL.
A single serving of halibut, lingcod or salmon shark can exceed that, according to the Alaskan Government.
Source: MedicineNet
