top of page


Mercury levels in tuna have remained nearly unchanged since 1971

Studies conducted by the American Chemical Society in February 2024 on the mercury levels in tuna have shown a surprising consistency over the years. Despite advancements in technology and changes in environmental regulations, the mercury content in tuna has remained relatively stable since studies carried out as far back as 1971.

These findings suggest that the factors influencing mercury accumulation in tuna are long-standing and may not have significantly shifted over the decades. This static trend in mercury levels highlights the importance of continued monitoring and research to better understand the dynamics of mercury bioaccumulation in marine species like tuna.

While it is reassuring to know that mercury levels in tuna have not increased significantly since the early 1970s, it also underscores the persistent challenge of managing mercury pollution in our oceans. Efforts to reduce anthropogenic sources of mercury and protect marine ecosystems remain crucial in safeguarding both environmental and public health.

So, let’s eat more seafood. It is incredibly nutrient-dense, usually gives you a lot of Selenium (which is good in a variety of ways – not just to protect against mercury), and is delicious. Specially Yellowfin (YF), Skipjack (SJ), Albacore (AL), and Big Eye (BE) tunas.

As we navigate the complexities of environmental conservation and sustainability, this steady data on mercury levels in tuna serves as a reminder of the enduring impact of human activities on our planet's delicate ecosystems and the ongoing need for vigilance and action to mitigate harmful pollutants.

Read the American Chemical Society paper in the ScienceDaily here: 


bottom of page