Cover | Mercury Associated with Risk of Heart Attack Here is something to think about the next time you eat certain types of fish. Mercury levels in the body are directly associated with the risk of heart attack, according to a study conducted by researchers at the School working in collaboration with international scientists. The researchers note it may be advisable to eliminate fish with high mercury content from the human diet. According to Eliseo Guallar, MD, DrPH, assistant professor, Epidemiology, “Although it is believed that fish intake may reduce the risk of cardiovascular diseases, current epidemiologic studies of fish intake or fish-oil levels and coronary heart disease in the general population are contradictory. Our findings suggest that mercury found in some fish may counteract the benefits of the omega 3 fatty acids, also present in fish.” Mercury exists in several forms, but fish intake is the main source of exposure to methylmercury. Swordfish, shark, tilefish, king mackerel, and fish from locally contaminated areas have relatively high methylmercury content, while fresh or frozen tuna, marlin, and red snapper have intermediate concentrations of mercury. Dr. Guallar’s study appeared in the November 28, 2002, issue of The New England Journal of Medicine. |
Cover | Think Green | At the School | Research Day 2002
Mental Hygiene Changes Name | Gun Policy Center Update | Mercury and Heart Attacks
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