Washington, DC - Cumulatively linking chemicals and other substances to cancer and other life altering diseases have yet to be proven scientifically. The recent Environmental Working Group study of nine people showing various chemicals and toxins within their system is certainly not scientific proof that these chemicals were the cause of their ailments. Moreover, EWG's statement that "Canned tuna is a significant source of methylmercury in the human diet, as are some fish eaten less frequently, like swordfish and tuna steaks," is inaccurate.

Although nearly all fish contain some methylmercury, canned tuna has only trace amounts that are well below all safety levels established by the U.S. federal government and international health agencies. In fact, one could consume tuna at levels up to 25 times greater than existing typical consumption patterns and the methylmercury level would still be below the guidance provided by any federal agency (see attached chart). The Food and Drug Administration (FDA), along with the American Heart Association and numerous other health organizations, has noted that canned fish, such as canned tuna, remains a safe and healthy food choice for consumers and, in fact an essential part of a balanced diet.

The FDA's existing action level for methylmercury represents the best current science available on methylmercury in fish because it is based upon a thorough review and analysis of comprehensive and reputable medical and scientific studies from around the world. In its advisory to consumers issued in March 2001, FDA provided specific and more limiting advice to pregnant women and women of childbearing age that they should limit their fish consumption to 12 ounces per week of a variety of fish, and should avoid 4 specific species of fish completely-none of which was tuna or tuna products. Likewise the National Academy of Sciences and the Environmental Protection Agency has issued comparable advice for these important groups of people.

Canned tuna continues to be a safe, convenient, affordable and delicious source for consumers to get the valuable protein, vitamins and nutrients found in fish. The nutrients in fish, specifically Omega-3 fatty acids and fish oil, play a beneficial role in lowering blood pressure and cholesterol and can ease the pain of arthritis. In addition, it is low in calories.

U.S. Tuna Foundation is the national organization representing the processors and marketers of canned tuna. For additional information call 202.857.0610 or visit our website, www.tunafacts.com.

A Comparison of Increasing Typical Canned Tuna Consumption Patterns by a Factor of 25x vs. the Most Stringent Federal Guidelines on Consumption

	Average American Consumer	Imagine Eating More than 5 Servings/Week, Every Week for a Year!!
Grams/Serving This is printed on the lavbel of every can, and is consitent with current consumer behavior. The median serving size from extensive studies (NHANES III and NET) was 43.6g	55	55
Micrograms of Methylmercury in tuna From extensive FDA sampling. This means that if you broke down a serving* of tuna into 10 million pieces, 1.4 of them would be methylmercury	0.14	0.14
Average body weight, typical consumer (kg)	60	60
Average servings/year The average number (10.8) is from consumer studies; the 270 is a factor of 25x and represents more than 5 servings of tuna per week!!	10.8	270
Micrograms of mercury per kilogram of body wt per day (servings/year x micrograms of mercury ÷ 365 days in the year [10.8 x .14 ÷ 365])	0.004	0.095
EPA/NAS Guidance on Methylmercury consumption Conclusion: Even at consumption levels that are 25 times higher than the typical U.S. consumer, canned tuna would still not reach the most stringent methylmercury guidance levels set by any Federal agency.	0.1	0.1

* Serving size - 2 ounces

Source: FDA

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