In North America, tuna reigns as the most prevalently consumed fish. However, recent reports show there maybe a few health hazards associated with the popular seafood. Exorbitant traces of mercury have been found in tuna.

As a result, savoring too much tuna could be detrimental with one’s health. The problem is that tuna contains a percentage of mercury from both industrial waste and mining. Methyl mercury and can cause serious neurological damage to a developing fetus or even through the milk of a breast-feeding infant.

A recent report released by Consumers Report evaluated the amount of mercury contained in a can of tuna. Based on the findings, tuna was discouraged drastically in both pregnant and breast- feeding women. On the contrary, the Food and Drug Administration (FDA) and Environmental Protection Agency (EPA) guidelines data tells another health story on fish and offers other recommendations:

• Consume up to two servings of canned "light" tuna and low levels of mercury (such as shrimp, salmon and catfish).

• Youngsters under 50 pounds should be fed approximately one-third of a can of white tuna or solid-light tuna or four and a half ounces of chunk-light tuna each week.

• Eliminate the following finfish: tilefish, king mackerel, shark, and swordfish because they lead the chart of fish with the highest levels of mercury.

• Eat albacore tuna as well as local catch in moderation since it is higher in mercury.

But based on the Consumers Report, these fish guidelines are not recommended for children, childbearing or breast-feeding mothers.

• Women of childbearing age should eat no more than three chunk-light tuna cans per week, or one can of solid-light or white-tuna.

While fish is recommended for its omega-3 fat content and protein, the damaging effects of mercury contained in fish is associated with neurological disorders.