An innovative development in the food industry promises to reduce concerns about mercury levels in tuna, a widely consumed food that has been subject to restrictions due to its potential health risks. Researchers have developed an active packaging that uses a cisteine-rich solution, managing to reduce mercury presence in this fish by 35%, as reported by GNN.
The project is led by Mehdi Abdollahi, associate professor at the Department of Life Sciences at Chalmers, who emphasized that this advancement could offer an effective solution without the need to limit tuna consumption. “Our study demonstrates that there are alternative approaches to address mercury contamination in tuna, instead of restricting its intake. Our goal is to improve food safety and contribute to better human health,” stated the expert.
The solution used in this packaging is enriched with cisteine, an amino acid with the ability to extract mercury and prevent it from binding to human tissues. This process not only reduces the presence of the metal in the fish but could also decrease the risks associated with its consumption. Furthermore, this type of technology adds to other innovations in active packaging, which were designed to extend the shelf life of foods and enhance their nutritional quality.
The debate about mercury in tuna
For decades, tuna consumption has been scrutinized due to mercury levels, leading to recommendations for limited consumption, especially in pregnant women and young children. However, recent studies have shown that mercury levels in Pacific tuna have remained stable since 2001, despite increasing pollution in the oceans.
Additionally, tuna is a rich source of selenium, a key nutrient in child cognitive development that can counteract the effects of mercury. Research suggests that seafood consumption, even with detectable levels of mercury, could be associated with neurological development benefits in children.
This new packaging could represent a significant change in the perception of tuna consumption, balancing risks and benefits, and offering an innovative alternative to improve food safety without sacrificing the nutritional benefits of this fish.
How does mercury get into tuna?
Mercury is a contaminant present in seawater, which reaches tuna through the smaller fish or crustaceans it consumes. Larger fish have more mercury than smaller ones because they eat them.
This contaminant could be harmful to humans as it can affect organs such as the liver or kidneys, as well as the development of the central nervous system. In fact, in the early stages of development, mercury can lead to cognitive impairments, neuromotor and attention disorders.
For this reason, international health organizations have issued alerts to limit the consumption of certain tuna species, advising against eating red tuna for pregnant women, nursing mothers, and children under 10 years old.
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