average quantity per 100g (brine)
Sodium - 400mg
I always strain the brine out from the tuna. Is the sodium in the brine or in the tuna?
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Thread: Canned tuna: sodium content
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07-19-2011, 02:17 AM #1
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07-19-2011, 02:18 AM #2
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07-19-2011, 02:21 AM #3
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07-19-2011, 02:30 AM #4
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07-19-2011, 02:48 AM #5
If the sodium content displayed is 400mg per 100g and that 400mg is mainly based within the brine. Then yes, some sodium would be soaked into the tuna but not all. Therefore, that means the sodium intake is wrongly displayed when i drain the brine from it and squeeze the tuna dry.
I'm not really concerned if its an issue with the broader population or the mercury levels, I'm more concerned on the actual scientific answer to my original question posed.
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07-19-2011, 02:49 AM #6
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In fact, reduced sodium intake may well be a bad thing.*
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* Please see: http://newsatjama.jama.com/2011/05/0...t-restriction/
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07-19-2011, 02:55 AM #7
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07-19-2011, 02:59 AM #8
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07-19-2011, 03:02 AM #9
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07-19-2011, 03:13 AM #10
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07-19-2011, 03:29 AM #11
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07-19-2011, 04:20 AM #12
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07-19-2011, 04:27 AM #13
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Calm down, bro. It's unreasonable to put a exact value on the amount of
Sodium drained in the brine. If
Your that concerned, I'd count it as half of the original sodium content. I personally wouldn't track sodium anyway. I doubt anyone can cite a study showing how much sodium is in the meat itself, after draining.
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07-19-2011, 04:41 AM #14
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07-19-2011, 04:46 AM #15
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Let's assume it is light. 100 g = 3.5 oz. Did you know that it is recommended to limit your intake of canned light tuna to 12 ounces per week from a mercury standpoint? That would be about 340 grams. This means that if you are eating 100 grams a day, which is 700 grams per week, you are essentially ingesting twice as much tuna as is recommended.
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07-19-2011, 04:49 AM #16
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07-19-2011, 04:56 AM #17
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I know it wasn't his question. I was attempting to show him that he is focusing on the tree next to him while excluding the entire forest around him. The amount of sodium in one stinking can of tuna is not going to make or break anyone. Op stated that his daily sodium intake is 2187mg. I don't see what the concern is about a possible maximum of 400 mg in a can of tuna?
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07-19-2011, 05:01 AM #18
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I tried helping in that reguard but got this in return.
"that doesn't really answer my question does it"
And this
"I'm not really concerned if its an issue with the broader population or the mercury levels, I'm more concerned on the actual scientific answer to my original question posed."
I'm not really sure he's going to receive a scientific answer to that question. ps. I agree with everything you've had to say.
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07-19-2011, 05:03 AM #19
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I'm feeling generous this morning:
http://forum.bodybuilding.com/archiv...109905701.html
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07-19-2011, 05:19 AM #20
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07-19-2011, 05:25 AM #21
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Back in 1983 some researchers* actually drained and rinsed for 3 minutes tuna and it resulted in sodium reductions of 80%. Also, some guy in the thread I linked above posted a tuna product that he buys which has a reduced sodium content.
* See, Effect of water rinsing on sodium content of selected foods. Vermeulen RT, et al. J Am Diet Assoc. 1983 Apr;82(4):394-6.
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07-19-2011, 05:28 AM #22
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07-19-2011, 05:36 AM #23
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07-19-2011, 05:52 AM #24
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07-19-2011, 05:55 AM #25
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As little as 6 ounces per week, depending on the type of tuna consumed,* and perhaps even less.**
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* See: See, Quantitative approach for incorporating methylmercury risks and omega-3 fatty acid benefits in developing species-specific fish consumption advice. Ginsberg GL, et al. Environ Health Perspect. 2009 Feb;117(2):267-75. Full text at: http://www.ncbi.nlm.nih.gov/pmc/arti...HP-117-267.pdf
** See: An evaluation of mercury concentrations in three brands of canned tuna. Gerstenberger SL, Environ Toxicol Chem. 2010 Feb;29(2):237-42. Abstract: http://www.ncbi.nlm.nih.gov/pubmed/20821440
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07-19-2011, 06:02 AM #26
OP - canned tuna is not the best food to be eaten. Having said that, the tuna does soak up the sodium, and other stuff, that is in the brine. The better you are at getting the tuna dry from the brine, the better off you are. But, you will never get all the sodium out of it. If you are concerned about the sodium, don't eat canned tuna. As far as the mercury is concerned, the more tuna you eat, the more exposure and risk you undertake. However, the amount of tuna you will need to eat for it to become a real problem (generally speaking) is massive. You will get totally sick of eating tuna long before then. I eat canned tuna as a treat, maybe once every few months.
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07-19-2011, 06:07 AM #27
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07-19-2011, 06:09 AM #28
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07-19-2011, 08:52 AM #29
do 1 of the following:
buy a brand where they show the breakdown for the actual product drained and in the brine on the package - i know a few brands available in canada and europe do offer the nutritional info for both states of the product.
buy reduced sodium tuna
if you can spend on it, its pricey, but it tastes difference ; try pole-caught tune with low salt - i eat rainforest coast or something.
sometimes, i wash the tune if its regular, not only from a sodium point of view, i just find it tastes to salty.
i know i cannot tell you what proportion of the sodium is in the brine v the fish itself, but if you follow the above, i think you stand a better chance at limiting/controlling your sodium or at least keeping a more accurate record of your daily consumption of it.
nick
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07-19-2011, 08:57 AM #30
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