Which fish is known for having high mercury content according to dietary guidelines?

Canned white tuna is known for having higher mercury content compared to many other fish. This characteristic is attributed to the species of tuna that is often used in canned products, particularly albacore tuna. These fish are larger and have longer lifespans, which leads to the accumulation of mercury in their bodies over time due to environmental contamination. The dietary guidelines recommend being cautious about the consumption of high-mercury fish, especially for vulnerable populations like pregnant women and young children.

In contrast, salmon, sardines, and tilapia are typically lower in mercury. Salmon is well-regarded for its omega-3 fatty acids and is generally considered safe and healthy for regular consumption. Sardines are small fish that also have beneficial nutrients while presenting significantly lower mercury levels. Tilapia is another fish option that has low mercury content and is often recommended as a healthier, versatile choice for various cooking applications. These factors highlight why canned white tuna is identified as having high mercury levels in dietary considerations.