Are you a fan of tuna?
It’s a popular choice for sandwiches, salads, and even as a main dish.
However, have you ever experienced stomach discomfort after eating it?
You’re not alone.
Tuna can cause a range of digestive issues, from histamine poisoning to an increase in sodium intake.
In this article, we’ll explore the reasons why tuna might be making your stomach hurt and what you can do to avoid these unpleasant symptoms.
So, let’s dive in and find out more about this fishy culprit.
Why Does Tuna Make My Stomach Hurt?
There are several reasons why tuna might be causing discomfort in your stomach.
Firstly, improper handling of canned tuna can result in histamine toxicity, also known as scrombroid poisoning. This occurs when histidine, a free amino acid, and microorganisms found naturally in tuna interact to produce histamine. Symptoms of histamine poisoning include a rash, diarrhea, cramping, vomiting, a tight feeling in the throat, facial flushing, and headache. To avoid this, make sure to consume canned tuna right away when the can is opened or refrigerate it properly.
Another reason why tuna might be causing stomach discomfort is due to the high levels of zinc found in tinned tuna. Zinc is used to line the inside of cans because of its anti-microbial qualities, but it can also seep into the food and alter the body’s ability to absorb nutrients. Ingesting too much zinc can potentially endanger your health in the long run. To avoid this, consume canned tuna in moderation and try to get most of your daily zinc intake from other sources such as meat, shellfish, dairy products, bread, and cereals.
Lastly, canned tuna can also be contaminated with pathological bacteria such as Clostridium botulinum, Salmonella, Shigella, Campylobacter jejuni and Escherichia coli. These bacteria can cause food poisoning and even death if ingested. Symptoms include diarrhea, vomiting and stomach cramps four to 36 hours after ingestion. To avoid this, make sure to properly check the expiration date on canned tuna before consuming it.
The Science Behind Tuna And Digestive Discomfort
When it comes to digestive discomfort caused by tuna, one possible explanation is the presence of high levels of zinc in tinned tuna. Zinc is a mineral that is commonly used to line the inside of cans due to its anti-microbial qualities. However, it can also leach into the food and alter the body’s ability to absorb nutrients. Ingesting too much zinc can potentially endanger your health in the long run.
In a study conducted by Binghamton University in New York, cans of sweetcorn, tuna, asparagus, and chicken were tested for their zinc content. The study found that some cans of tuna had up to 100 times the recommended dietary allowance of zinc. Zinc oxide nanoparticles were also found to settle in the digestive tract, potentially altering nutrient absorption and gene and protein expression in intestinal cells. Additionally, zinc can cause inflammation in the digestive tract, making it more permeable or penetrable. This can lead to compounds that are not supposed to pass through into the bloodstream being able to do so.
Aside from zinc, improper handling of canned tuna can also result in histamine toxicity or scrombroid poisoning. This occurs when histidine and microorganisms found naturally in tuna interact to produce histamine. Symptoms include diarrhea, cramping, vomiting, facial flushing, and headache.
Lastly, canned tuna can be contaminated with pathological bacteria such as Clostridium botulinum, Salmonella, Shigella, Campylobacter jejuni and Escherichia coli. These bacteria can cause food poisoning and even death if ingested. Symptoms include diarrhea, vomiting and stomach cramps four to 36 hours after ingestion.
To avoid digestive discomfort caused by tuna, it is important to consume canned tuna in moderation and ensure that it is properly handled and stored. Checking the expiration date on canned tuna before consuming it is also crucial. Additionally, getting most of your daily zinc intake from other sources such as meat, shellfish, dairy products, bread, and cereals can help reduce the risk of ingesting too much zinc from canned tuna.
Histamine Poisoning: A Common Culprit
One of the most common causes of stomach discomfort after consuming tuna is histamine poisoning, also known as scombroid poisoning. This occurs when histidine, an amino acid found in tuna, is converted to histamine by bacteria that grow on the fish if it is not properly refrigerated. Histamine poisoning can cause symptoms that resemble an allergic reaction, such as tingling or burning in the mouth or throat, rash or hives on the upper body, drop in blood pressure, headache, dizziness, itching of the skin, nausea, vomiting, diarrhea, asthmatic-like constriction of the air passage, heart palpitation, and respiratory distress.
Histamine poisoning is a common cause of seafood-related food poisoning and is estimated to account for 40% of all cases. It can occur with any type of fish that has high levels of histidine in its flesh, including tuna, mackerel, sardines, and swordfish.
To avoid histamine poisoning from canned tuna or other types of fish, it is important to properly refrigerate them at temperatures below 4 degrees Celsius. Make sure to consume canned tuna right away when the can is opened or refrigerate it properly. If you suspect that you have consumed contaminated fish and are experiencing symptoms of histamine poisoning or any other type of food poisoning, seek medical attention immediately. Treatment may include antihistamines to relieve symptoms and fluids to prevent dehydration.
Mercury Levels In Tuna: What You Need To Know
Tuna is a popular fish that is consumed by many people around the world. However, it is important to be aware of the mercury levels in tuna, as consuming too much of it can lead to health problems. Mercury is a toxic metal that can accumulate in fish, especially in large predatory fish like tuna.
There are different types of canned tuna available in the market, with varying levels of mercury. Chunk light tuna is considered to be a safer choice as it contains lower levels of mercury compared to solid or chunk white (albacore) tuna. Albacore tuna contains almost three times more mercury than skipjack tuna, which is commonly used in canned light tuna.
According to the Environmental Protection Agency (EPA), canned white or albacore tuna contains 0.32 parts per million of mercury. Children under six years old can safely consume up to one 3-ounce portion per month, while children between 6-12 years old can consume up to two 4.5-ounce portions per month. Adults, including pregnant women, can safely consume up to three 6-8 ounce portions per month.
Canned light tuna, on the other hand, contains 0.12 parts per million of mercury and is considered a safer choice for consumption. Children under six years old can safely consume up to three 3-ounce portions per month, while older children and adults can consume it once a week.
It is important to note that “gourmet” or “tonno” labeled canned tuna may contain higher levels of mercury as they are made with bigger yellowfin tuna. Additionally, raw fish should be avoided by pregnant women and children due to the risk of foodborne illness.
Sodium Overload: Why Too Much Tuna Can Be Harmful
In addition to the above reasons, consuming too much tuna can also lead to sodium overload, which can be harmful to your health. Tuna, especially canned tuna, is often high in sodium. Excess sodium intake can increase blood pressure, which can lead to heart disease and stroke. The Centers for Disease Control and Prevention recommend that most people keep their daily sodium intake below 2,300 milligrams per day. However, some canned tuna can contain up to 320 milligrams of sodium per 3-ounce serving. This means that consuming high-salt tuna, along with other foods high in sodium, could cause you to exceed the recommended daily limit of sodium intake.
It is important to read the label on canned tuna and opt for low-sodium options when possible. Additionally, make sure to balance your diet with other sources of protein and limit your overall intake of canned tuna to avoid excessive sodium consumption. By being mindful of your sodium intake, you can enjoy the health benefits of tuna without risking negative health effects.
Allergic Reactions To Tuna: Symptoms And Treatment Options
If you are allergic to tuna, it is important to know the symptoms of an allergic reaction. Tuna allergy symptoms can range from mild to severe and may include hives or a skin rash, nausea, stomach cramps, indigestion, vomiting, diarrhea, stuffy or runny nose, sneezing, headaches, asthma, and anaphylaxis. Anaphylaxis is a potentially life-threatening reaction that impairs breathing and can cause the body to go into shock.
It is important to note that every person’s immune system is different, and shellfish and fish allergies can cause diverse symptoms. Many food allergies do not cause severe symptoms, but they can be life-threatening in some people and should be taken seriously. Fish and shellfish allergic reactions can occur after eating seafood, but you can also have symptoms after touching seafood or inhaling fumes from shellfish or fish while they are being cooked or processed in a factory.
Milder allergic symptoms that can occur before a severe allergic reaction include raised red bumps of skin (hives), stomach pain, vomiting (these are signs of anaphylaxis for insect allergy). If you or a child in your care have experienced any of these symptoms after eating fish or shellfish, the risk of having a severe reaction after eating that food is greater than usual.
If you have a tuna allergy, it is important to avoid consuming tuna in any form. This includes avoiding fresh tuna as well as canned tuna. The major allergen in tuna fish is Thu a 1, a parvalbumin which is a highly stable and heat-resistant protein found in fish muscle. Fish parvalbumin is a panallergen which is responsible for cross-reactivity among different fish species. Patients allergic to tuna may show 50% cross-reactivity with salmon and cod. Cross-reactivity between finned fish and shellfish such as crustaceans is also reported.
Although these reactions can be severe and even life-threatening, it has been reported that patients with allergic reactions to fresh fish “appear to be able to safely eat canned tuna” because of a loss of allergenicity in processing. However, this cannot be a universal recommendation as some patients with fish allergy can still react to canned tuna.
If you experience symptoms of an allergic reaction after consuming tuna or any other seafood, seek medical attention immediately. Treatment options may include antihistamines or epinephrine injections for severe reactions such as anaphylaxis. It is important to talk to your doctor about your allergy and develop an action plan for managing it. Additionally, always read labels carefully and avoid foods that contain tuna or any other seafood if you have a known allergy.
How To Enjoy Tuna Without The Stomach Ache: Tips And Tricks
If you love tuna but find yourself experiencing stomach discomfort after consuming it, there are a few tips and tricks you can try to enjoy this delicious fish without the unpleasant side effects.
1. Opt for fresh tuna: Instead of canned tuna, try purchasing fresh tuna from a reputable source. This will help you avoid the risk of histamine toxicity and bacterial contamination that can occur with canned tuna.
2. Cook it thoroughly: If you do choose to consume canned tuna, make sure to cook it thoroughly before eating. This will help kill any potential bacteria that may be present.
3. Pair it with low-fiber foods: Tuna is a high-protein food that can be difficult to digest, especially if you have an upset stomach. To make it easier on your digestive system, pair it with low-fiber foods like white rice or crackers.
4. Avoid fatty dressings: When making tuna salad, avoid using fatty dressings like mayonnaise or sour cream. Instead, opt for lighter options like olive oil and lemon juice.
5. Try different preparations: If you find that consuming tuna in one specific way causes stomach discomfort, try preparing it in different ways. Grilling or baking tuna instead of consuming it raw or canned may be easier on your digestive system.
By following these tips and tricks, you can continue enjoying the health benefits and delicious taste of tuna without experiencing stomach discomfort.
