Higher levels of mercury in brain are not linked to increased risk of Alzheimer’s, study findsBMJ 2016; 352 doi: https://doi.org/10.1136/bmj.i611 (Published 03 February 2016) Cite this as: BMJ 2016;352:i611
- Jacqui Wise
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 …