Study: Mercury in Fish Increases ALS Risk

A newly released preliminary study—which will be presented at the American Academy of Neurology’s 69th Annual Meeting in April—found that the consumption of fish or seafood with high levels of mercury increased the risk of developing amyotrophic lateral sclerosis (ALS).

The study included 518 participants, 296 of whom had ALS and 224 who did not. Participants reported the type and amount of fish they consumed and whether the fish was store-bought or caught. Toenail samples were collected from all participants to measure and compare mercury levels.
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Annual exposure to mercury was determined according to the average levels of mercury reported for each type of fish and the frequency participants reported eating the fish or seafood.

In participants who reported consuming fish or seafood regularly, researchers found that those in the top 25% for estimated annual mercury intake had 2 times higher risk for developing ALS compared to those with lower levels. High levels of mercury intake were found in 61% of participants with ALS compared with 44% of participants without ALS.

Likewise, high levels of mercury found in toenail clippings were associated with an increased risk of ALS.

Additional studies are needed to replicate the findings, but the study does show a possible connection between mercury levels in fish and seafood and the risk of ALS. The authors suggest people should consume fish known to have lower mercury levels and avoid eating any fish caught in mercury contaminated waters.

—Melissa Weiss

Reference:

Mercury in fish, seafood may be linked to higher risk of ALS [press release]. Minneapolis, MN: American Academy of Neurology; February 20, 2017. https://www.aan.com/PressRoom/Home/PressRelease/1522.