Tuna's strong omega-3 fatty acid content may lower omega-6 fatty acids and LDL cholesterol in heart arteries.
Studies suggest eating extra omega-3 reduces cardiovascular illness, including heart attacks.
Tuna's omega-3 fatty acids appear to benefit the eyes as well.
In a survey of 40,000 female health professionals, tuna eaters had a 68% decreased incidence of dry eye. Omega-3s may improve retinal health.
Omega-3s in tuna may decrease tumour development and reduce inflammation. Chronic inflammation is linked to several cancers.
Tuna is a low-fat meat. Because of the high protein content and low caloric content, it helps you feel fuller for longer, preventing you from overeating.
Teenagers who ate tuna on a regular basis for several weeks lost an additional two pounds of weight than those in the control group who didn't.
Tuna contains vitamin D. 3 ounces of canned tuna provide 50% of the daily value.
Vitamin D is essential for bone health, illness prevention, and child growth.
Pregnant women and small children should avoid tuna due to its mercury concentration. Smaller canning fish carry less mercury than fresh tuna.