Digestion expert Ekaterina Kashukh from the Gemotest Laboratory explained in a conversation with Pravda.Ru why canned tuna is a healthier product than chicken breast.
Tuna is an excellent source of protein and omega-3 fatty acids. These components are necessary to maintain healthy muscles and bones, normal functioning of the cardiovascular, nervous and immune systems. Proteins are involved in the formation of enzymes and hormones, promote wound healing and play an important role in the functioning of immune cells. Omega-3 fatty acids help improve brain function, reduce inflammation in the body, and maintain normal cholesterol levels and overall heart health.
In addition, tuna contains B vitamins, selenium, phosphorus, magnesium, potassium and iron, among other important minerals. They help protect cells from damage, give the body energy and contribute to the normal functioning of internal organs. Tuna is also low in calories and fat, making it an excellent choice for people watching their diet.
Canned tuna is also healthy: most of the nutrients are retained, and its use is much easier than, for example, baking fish or stewing meat.
However, some manufacturers add large amounts of salt, low-quality oil or other unnecessary ingredients to canned food to extend the shelf life of the product and reduce its cost. Therefore, you need to be careful when choosing canned food: buy them in trusted places and do not skimp on quality. If possible, it is better to choose a jar marked “low salt.”
In stores, canned tuna is usually presented in two versions: in its juice and in oil. The first option is more dietary, as it contains less fat and calories. The second one usually has a richer taste and a delicate texture, so if there is no need to control weight, you can choose it.
“It is important to remember that tuna contains mercury, a heavy metal that enters waterways from industrial waste and then accumulates in the tissues of fish, especially large predators such as tuna. Mercury enters the human body through fish. In large quantities, mercury can have negative effects on the nervous, cardiovascular and immune systems. Therefore, tuna should be consumed in limited quantities – no more than 2-3 servings per week, especially for children, pregnant and lactating women,” warns the doctor.
Some people may be sensitive to proteins found in fish, including tuna. An allergic reaction can manifest itself with a variety of symptoms, from mild skin rashes to serious conditions such as difficulty breathing, a sharp drop in blood pressure and seizures. Therefore, people prone to allergies should eat tuna with caution – start with small portions and carefully monitor the body’s reaction.
Source: Rosbalt
Mario Twitchell is an accomplished author and journalist, known for his insightful and thought-provoking writing on a wide range of topics including general and opinion. He currently works as a writer at 247 news agency, where he has established himself as a respected voice in the industry.
