A newspaper investigation of mercury levels in canned tuna has prompted a probe by the U.S. Food and Drug Administration. The Great Lakes Radio Consortium’s Erin Toner reports:
Transcript
A newspaper investigation of mercury levels in canned tuna has
prompted a probe by the U.S. Food and Drug Administration. The Great
Lakes Radio Consortium’s Erin Toner reports:
Last year the FDA updated its mercury warning. It said that canned light
tuna is low in mercury. Now, in response to a Chicago Tribune series,
the agency says it will take a closer look at mercury levels.
The newspaper reported the tuna industry is using yellowfin – a
potentially high-mercury species – to make about 15 percent of the light
tuna sold every year. The Tribune reported varying levels of mercury in
light tuna products, and that most cans containing yellowfin tuna are not
labeled as such.
Environmental groups have demanded tougher restrictions on mercury in
tuna and more specific labeling requirements so people know what
they’re eating.
A lobbyist for top tuna producers has said light tuna is not a health risk,
but said the industry would cooperate with the FDA investigation.
High levels of mercury can cause neurological and learning problems in
children.
For the GLRC, I’m Erin Toner.