Ingesting mercury found in most fish didn’t cancel the food’s heart-health benefits, says a Harvard study of people’s toenail clippings. Higher mercury exposure didn’t boost the incidence of coronary heart disease, stroke or cardiovascular disease, according to a study from the Harvard Medical School in Boston. The report, published last week in The New England Journal of Medicine, analysed toenails because they are a good indicator of the body’s absorption of mercury over the years, say researchers.
Eating fatty fish such as albacore tuna, mackerel, sardines and herring may reduce the risk of cardiovascular disease because they have nutrients that can boost heart wellness, according to the study. In adults, mercury is also linked to a risk of heart ailments. The research shows the heart benefits outweigh any drawbacks from exposure to mercury found in almost all fish, according to the US food and drug administration.
Nutrient-rich: Fatty fish might lower the risk of cardiovascular disease.
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