Lou Gehrig’s disease: Mercury in fish, seafood could be risk factor

A new study shows evidence that taking higher levels of mercury by fish and seafood might be a risk indicator for Lou Gehrig’s disease. Although more studies are necessary, being mindful of the mercury levels in certain fish is advised. Read on to learn what doctors are advising you to do!

Key Takeaways:

  • ALS predominantly targets the neurons responsible for voluntary movements, such as eating and walking. The condition steadily worsens over time, and there is no cure.
  • Some researchers believe that ALS is more likely to develop in people who have been exposed to certain environmental toxins, such as lead and pesticides.
  • Once the data were analyzed, the team found that those who ate fish and seafood regularly and were in the top 25 percent for annual mercury had double the risk of ALS when compared with those who had lower levels.

“Similarly, the toenail clipping results showed that higher mercury levels increased ALS risk.”