Higher levels of mercury in brain are not linked to increased risk of Alzheimer’s, study finds

Eating seafood once a week or more is associated with higher levels of mercury in the brain, but these were not correlated with more brain neuropathology, a study in JAMA has found.1 In fact, the analysis of autopsied brains showed that moderate seafood consumption was correlated with less Alzheimer’s disease neuropathology.

Seafood consumption is promoted for its many health benefits. However, it can be a source of mercury, a known neurotoxin that impairs neurocognitive development. Mercury toxicity is reduced …