We cut down on red meat to reduce the amount of bad fats in our system. Instead, we dive into eating fish to stay healthy longer. Well, it turns out that’s not a totally safe harbor, either.
Eating fish and seafood with higher levels of mercury may be linked to a higher risk of amyotrophic lateral sclerosis (ALS), according to a preliminary study released today that will be presented at the American Academy of Neurology’s 69th Annual Meeting in Boston, April 22 to 28, 2017. However, fish and seafood consumption as a regular part of the diet was not associated with ALS.
“For most people, eating fish is part of a healthy diet,” said study author Elijah Stommel, MD, PhD, of Dartmouth College in Hanover, N.H., and a Fellow of the American Academy of Neurology. “But questions remain about the possible impact of mercury in fish.” ‘ Continue reading
Cooking with Kathy Man
A new study found that higher levels of mercury exposure in young adults increased their risks for type 2 diabetes later in life by 65 percent. The study, led by Indiana University School of Public Health-Bloomington epidemiologist Ka He, is the first to establish the link between mercury and diabetes in humans.
The study paints a complicated nutritional picture because the main source of mercury in humans comes from the consumption of fish and shellfish, nearly all of which contain traces of mercury. Fish and shellfish also contain lean protein and other nutrients, such as magnesium and omega-3 polyunsaturated fatty acids, that make them important to a healthy diet.
In the study, published online early in the journal Diabetes Care, the people with the highest levels of mercury also appeared to have healthier lifestyles — lower body mass indexes and smaller waist circumferences, more exercise — than other study participants…
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