The panga does not stop being the protagonist of scientific studies that recommend avoiding its consumption. For a few years, supermarkets have stopped selling it, senior homes do not cook it and school canteens do not serve it to children. Some people have not yet learned why their consumption is falling, so we tell you about the new study that the University of La Laguna (Tenerife) has carried out.
Undoubtedly, the panga is one of the most consumed fish worldwide, but according to the European mercury levels, it does not comply with the regulations. It is a fish of Vietnamese origin, specifically the Mekong River, which is one of the longest in the world and also the most polluted.
It has been the World Health Organization that began to put on alert for its high concentrations in metals such as mercury.
The panga under examination
Researchers at the University of La Laguna have been interested in investigating the toxic risk of mercury that could lead to the consumption of panga. For this, 80 samples of frozen fillets have been analyzed, which have been stored in three different hypermarkets and that the final consumers could take it in marinade or in nature.
It has been proven that the marinated panga exceeds the maximum concentrations allowed by European legislation at 0.5 mg / kg.” Once obtained these data and assuming a weekly consumption of 350 grams of panga, the percentage of contribution to the Tolerable Weekly Intake (IST) of mercury is 32 percent and 27.5 percent for women and men, respectively“, commented Ángel J. Gutierrez, the titular professor of the Toxicology Area of the University of La Laguna.
Low nutritional content
Some nutritionists say that eating panga every week would not be a problem for health, in terms of mercury. There are fish such as tuna, swordfish or shark that have much higher levels of mercury than panga, but their nutritional value is much higher.
The Spanish Agency for Consumer Affairs, Food Safety and Nutrition recommends avoiding the panga and betting on other fish that are more sustainable, provide more protein and healthy fats and, above all, have a better taste.
Although it is a cheap and spineless fish, it would be better for our children to accustom the palate to other types of flavors. Even so, we should not stop taking it because of its metal content, if that is our concern.