The canned tuna that is sold in five European countries, including Italy, contains dangerously high amounts of mercury. This is what emerged from a recent study commissioned by two NGOs, Blooms and Foodwatchs, who investigated 148 packages for sale in Germany, the United Kingdom, Spain, France and Italy. The performed analyzes discovered that 100 percent of the boxes were infected by mercury. In particular, more than one box of two surpassed the maximum mercury limit set by European standards for other fish species (0.3 mg/kg), and one in ten surpassed the maximum tolerance threshold that was set for tuna (1 mg/kg).
“The threshold set for the tuna – the NGOs denounce – is three times higher than other fish species, such as anchovies, sardines, cod, mackerel and salmon, although there is no minimal health justice for a differentiated threshold. The purpose of what is set is not to protect the tunate health, but ensures the tunate health.” But what are the risks of taking mercury and how we can protect our health. Barbara Fiorillo He spoke about it with the nutritionist Fabio Mariniello.
Dr. Mariniello, how does Mercury arrive in fishing?
“Mercury is a metal that is widely used in the petrochemical industry, in the electronic, in the production of paint, insecticides, pesticides, thermostats and thermometers, and in the past also in the extraction of gold. The diver’s of these sources in the area has the growing environment in particular. Turn is derived by larger organisms.
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