In a new study at the University of Tennessee, researchers found that seafood consumption and associated mercury exposure were not strongly associated with mortality risk.
Fish absorb methylmercury or organic mercury from food and water as they pass through the gills. Mercury is tightly bound to proteins in all fish tissues, including muscle.
There is no way to cook or clean fish that reduce the amount of mercury in the diet. Methylmercury accumulates as you climb the food chain.
In humans, the most common cause of mercury poisoning is an overdose of organic mercury associated with eating seafood.
Everyday foods and products contain small amounts of mercury, so they do not affect your health. However, too much mercury can be toxic.
In this study, the team investigated the association between seafood consumption and mercury exposure to all causes and mortality associated with heart disease.
The analysis included data from 17,294 adult participants (aged 20+) during the 2003-2012 cycle of the US National Health and Nutrition Examination Survey, and the data were linked to death records up to 2015.
Researchers have found that for an increase in seafood consumption equivalent to an ounce per day, there is no increase in all-cause mortality or heart disease-related mortality.
No association was observed between blood mercury levels and any cause or heart-related mortality.
The team says that current low to moderate levels of environmental mercury exposure and seafood consumption were not associated with any cause or risk of CVD-related mortality.
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The study is published at JAMA network opened. One of the authors of this study is Yangbo Sun, MD, Ph.D.
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Mercury exposure from seafood is not associated with a higher risk of death
https://knowridge.com/2021/12/mercury-exposure-from-seafood-is-not-linked-to-higher-death-risk/ Mercury exposure from seafood is not associated with a higher risk of death