Mercury poisoning, sometimes termed hydrargyria, is caused by eating mercury-tainted food.
If you suffer flushing, sweating, dizziness, and a peppery taste after eating canned tuna, you may be allergic to a bacteria in spoiled marine seafood.
Scombrotoxin is present in tuna and mackerel. Spoilage bacteria cause the toxin, which isn't removed by canning.
Bisphenol A (BPA), an endocrine-disrupting chemical, may raise blood pressure, cause infertility, and increase the risk of obesity, diabetes, heart disease, and cancer.
BPA is a contentious ingredient in various food containers, especially cans.
Fresh fish is a fantastic source of protein and omega-3 fatty acids, however canned tuna may not be appropriate for persons with high blood pressure.
Heart patients and diabetics shouldn't consume canned tuna, which includes 200-300 mg of salt per serving.
Eating canned tuna and other high-sodium foods boosts your risk of high blood pressure, renal disease, diabetes, and sleep apnea.