Are you a fan of tuna mayo sandwiches or salads?
While this classic combination may be a go-to for many, it’s important to be aware of the potential risks associated with consuming canned tuna.
From histamine poisoning to scombroid poisoning, there are several health concerns to keep in mind.
But can tuna mayo give you diarrhea?
In this article, we’ll explore the various risks and benefits of consuming canned tuna and how it may affect your digestive system.
So, if you’re a tuna lover, keep reading to learn more!
Can Tuna Mayo Give You Diarrhea?
The short answer is yes, tuna mayo can give you diarrhea.
Like any other food, 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 lead to symptoms such as diarrhea, vomiting, and stomach cramps within four to 36 hours of ingestion.
Additionally, some individuals may find canned tuna difficult to digest due to its lack of fiber and tough portions found in some cuts of meat or poultry. This can lead to digestive issues such as diarrhea.
It’s important to note that consuming tuna mayo increases the risk of diarrhea due to the added mayonnaise. Mayonnaise is a high-fat condiment that can be difficult for some individuals to digest, leading to loose stools and diarrhea.
The Potential Health Risks Of Consuming Canned Tuna
While canned tuna is a popular and convenient food choice, it does come with potential health risks that consumers should be aware of. One of the main concerns is the high sodium content found in most canned tuna products. The average serving of canned tuna contains 200-300 milligrams of sodium, which can be problematic for individuals with heart disease or diabetes. Consuming too much sodium can increase the risk of high blood pressure, kidney disease, diabetes, and sleep apnea.
Another concern is the presence of mercury in certain types of tuna. Mercury is a toxic heavy metal that can have harmful effects on health in high amounts or in certain populations. Tuna harvested in the Pacific Ocean accounts for 40% of human exposure to mercury in the United States. Pregnant women, small children, and individuals with compromised immune systems are advised to limit their consumption of high-mercury fish such as bigeye tuna.
There are also potential downsides to canned tuna specifically, including fat and sodium content and the safety of the can itself. Canned tuna may contain added oils or mayonnaise, which can increase the fat content and contribute to digestive issues such as diarrhea. Additionally, there is a risk of contamination from pathological bacteria such as Clostridium botulinum, Salmonella, Shigella, Campylobacter jejuni, and Escherichia coli. It’s important to ensure that canned tuna is stored properly and consumed before its expiration date to minimize this risk.
Histamine Poisoning And Canned Tuna
Another potential risk associated with canned tuna is histamine poisoning, also known as scombroid fish poisoning. Histamine is a naturally occurring compound found in many foods, including fish. When fish is not properly stored or handled, bacteria can convert the amino acid histidine into histamine, leading to high levels of histamine in the fish.
Consuming canned tuna with high levels of histamine can cause symptoms resembling an allergic reaction, such as flushing, urticaria, and palpitations. These symptoms can be easily misdiagnosed as an allergy, making it important to seek proper diagnosis and treatment. The mainstay of treatment for histamine fish poisoning is antihistamines.
In a joint study conducted by the Food and Environmental Hygiene Department (FEHD) and the Consumer Council, histamine levels were measured in 23 canned fish samples and 20 tuna sandwich samples. While all samples were found to have histamine levels well below the maximum level allowed by Codex standards, further experiments showed that high levels of histamine sufficient to cause histamine poisoning were detected in tuna fish samples that were kept at room temperature for 24 hours or at 33°C for 6 to 8 hours.
To prevent histamine poisoning from canned tuna, it is important to observe personal and food hygiene practices. Tuna sandwiches and opened canned fish should be stored at 4°C or below and consumed as soon as possible. The trade is also advised not to store or display tuna sandwiches at room temperature for more than 2 hours.
While histamine poisoning from canned tuna is rare, it is important to be aware of the potential risks associated with consuming spoiled or improperly stored canned tuna. By following proper food safety practices and being mindful of symptoms associated with histamine fish poisoning, individuals can reduce their risk of experiencing adverse effects from consuming canned tuna.
Scombroid Poisoning And Canned Tuna
Another potential risk associated with canned tuna is scombroid poisoning, also known as histamine fish poisoning. This is a type of foodborne illness that occurs when fish containing high levels of histamine are consumed. The histamine accumulates in the fish muscle when bacteria metabolize the amino acid histidine. The illness is considered atypical because the predominant symptoms do not involve the gastrointestinal tract, and the incubation period is relatively short, typically ranging from a few minutes to a few hours.
Scombroid poisoning can cause symptoms such as flushed skin, headache, itchiness, blurred vision, abdominal cramps, and diarrhea. Onset of symptoms usually occurs within 10 to 60 minutes after eating and can last for up to two days. In rare cases, breathing problems or an irregular heartbeat may occur.
Fish commonly implicated in scombroid poisoning include tuna, mackerel, mahi mahi, sardine, anchovy, herring, bluefish, amberjack, and marlin. These fish naturally have high levels of histidine, which is converted to histamine when bacterial growth occurs during improper storage. Subsequent cooking, smoking, or freezing does not eliminate the histamine.
In some cases, scombroid poisoning may be linked to improper handling of canned tuna. Spoilage bacteria can produce substantial amounts of histamine in fish kept at temperatures above 4°C for even 3 to 5 hours. Therefore, it’s important to keep dark-fleshed fish refrigerated and ensure that fish that has been kept in opened cans for several days is not consumed.
If you experience symptoms of scombroid poisoning after consuming canned tuna or any other type of fish, seek medical attention immediately. Treatment is generally with antihistamines such as diphenhydramine and ranitidine. Epinephrine may be used for severe symptoms. Prevention is by refrigerating or freezing fish right after it is caught.
Understanding The Effects Of Canned Tuna On Your Digestive System
While canned tuna is a convenient and accessible source of protein, it’s important to understand its effects on your digestive system. One negative effect of eating canned tuna is an increase in your sodium intake, which can lead to bloating and high blood pressure. A 4-ounce serving of water- or oil-packed canned tuna contains about one-fourth of your recommended daily sodium intake. If you suffer from a health condition that requires you to limit your sodium intake, consume canned tuna in moderation to avoid eating too much salt.
Another potential issue with canned tuna is the leaching of zinc into the food. Zinc is used to line the tins because of its anti-microbial qualities, but it can alter the body’s ability to absorb nutrients. Tinned tuna contains up to 100 times more zinc than is safe to eat, according to a study by Binghamton University. The tiny particles of zinc can settle in the digestive tract and alter it, potentially causing inflammation and increasing intestinal permeability.
Some individuals may also find canned tuna difficult to digest due to its lack of fiber and tough portions found in some cuts of meat or poultry. This can lead to digestive issues such as diarrhea. Additionally, consuming tuna mayo increases the risk of diarrhea due to the added mayonnaise, which can be difficult for some individuals to digest.
Tips For Safe Consumption Of Canned Tuna And Tuna Mayo.
If you’re a fan of canned tuna or tuna mayo, it’s important to follow some basic tips to ensure safe consumption:
1. Choose the right type of canned tuna: Opt for low-sodium, canned tuna that is packed in water. Avoid varieties that are packed in vegetable oil and contain excess salt. Canned light tuna is a good choice since it’s lower in mercury.
2. Check for advisories: Federal, state, and local advisories may be issued when certain types of fish are considered unsafe to eat. Check for advisories before consuming canned tuna or any other type of fish.
3. Limit your consumption: Eating too much canned tuna can increase the chances of potential risks, especially if you are pregnant or breastfeeding. Most adults should aim to eat at least 8 ounces, or 2 servings, of fish per week, which can include canned tuna.
4. Store and prepare properly: Store canned tuna in a cool, dry place and use it before the expiration date. If you’re using fresh tuna, ensure that it is properly cooked by grilling or baking; avoid frying the tuna and adding excess salt.
5. Be cautious with mayo: Mayonnaise is a high-fat condiment that can be difficult for some individuals to digest, leading to loose stools and diarrhea. If you’re making tuna mayo, use a low-fat or fat-free mayonnaise and consume in moderation.
By following these tips, you can safely enjoy canned tuna and tuna mayo without worrying about potential health risks.