In New Caledonia, tuna is a popular food, but it can also represent a risk due to mercury contamination. Local experts are calling for vigilance, particularly with regard to the species most affected by this heavy metal of natural and industrial origin.
Very popular in New Caledonia, tuna is regularly eaten at the table for its nutritional benefits. But this fish also carries risks, in particular because of its mercury contamination. Health authorities and experts warn: not all species are equal, and excessive consumption could pose a health hazard.
Mercury is naturally present in the environment, but human activities, mainly industrial, are the main source. This toxic metal is deposited in the oceans via ocean currents and the atmosphere.
Southeast Asia produces a significant amount of atmospheric mercury, which is found all over the world, even in areas far from industries.
Yves Le Tourneur, teacher-researcher at the University of New Caledonia
All fish are not equal when it comes to mercury. According to the New Caledonia Health and Social Agency, yellowfin tuna and white tuna can be consumed in moderation by all audiences.
On the other hand, species such as bachi tuna, marlin and swordfish, located at the top of the food chain, present worrying levels of contamination.
Some fish far exceed New Caledonian standards, set at 1 mg of mercury per kilo. Marlins or swordfish can be found at 20 mg per kilo in certain countries.
Martine Cornaille, president of the Together for the Planet association
But for tuna, “nothing to be alarmed about”says Doctor Claude Maillaud. The method of preparation also plays a role in contamination. Dr. Maillaud recalls that canned tuna generally contains more mercury than fresh tuna, due to the transformations it undergoes.
Despite these findings, health risks remain under control in New Caledonia.
A study conducted by the DASS among pregnant women revealed that only 5% of participants had low levels of mercury concern.
Consuming tuna in New Caledonia remains possible, provided you choose the right species and limit its consumption. An essential balance to enjoy the nutritional benefits of this fish while protecting your health.
A report by Marion Thellier, Caroline Antic-Martin, Claude Lindor and Gaël Detcheverry.
©newcaledonia
Thank you for taking the time to share your insights with us. Let’s begin with discussing the nutritional benefits of tuna and the potential risks associated with mercury contamination. Could you elaborate further on how prevalent these risks are in New Caledonia, and what specific species are more susceptible to higher levels of mercury?
Moving on to the sources of mercury contamination, what role do industrial activities play in this process? Are there any ongoing efforts to monitor and regulate mercury levels in the environment and fish populations?
It’s interesting to hear that canning methods can increase mercury levels in tuna. Can you share more about the health implications of canned versus fresh tuna consumption, and how this might influence public perception and consumption habits?
Lastly, what are some responsible and sustainable ways for consumers to enjoy tuna while minimizing their exposure to potential health risks? Are there any initiatives or organizations working towards promoting informed seafood choices in New Caledonia?
