Mercury in fish, seafood may be linked to higher risk of ALS
According to a preliminary study released on February 2017 eating fish and seafood with higher levels of mercury may be linked to a higher risk of amyotrophic lateral sclerosis (ALS). Even that the cause of ALS is still unknown some previous studies have suggested mercury to be a risk factor for the disease. For the study, researchers surveyed 518 people, 294 of whom had ALS, and 224 of whom didn’t, on how much fish and seafood they ate. The study found that among participants who ate fish and seafood regularly, those in the top 25 percent for estimated annual mercury intake were at double the risk for ALS compared to those with lower levels. A total of 61 percent of people with ALS were in the top 25 percent of estimated mercury intake, compared to 44 percent of people who did not have ALS.
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