Mercury in fish and seafood has been linked to an increased risk for amyotrophic lateral sclerosis (ALS), new research shows.
Findings from a preliminary study showed that among persons who ate fish and seafood regularly, those in the top 25th percentile for an estimated annual mercury intake had a more than two-fold increased risk for ALS compared with those with lower levels.
"For most people, eating fish is part of a healthy diet. But questions remain about the possible impact of mercury in fish," study investigator Elijah Stommel, MD, PhD, said in a press release.
The findings were presented here at the American Academy of Neurology 2017 Annual Meeting (AAN) by coinvestigator Angeline S. Andrew, PhD.