Daruish Motsafarian of the Harvard School of Public Health, together with colleagues from the hospital, Brigham and Women's analyzed the two major studies on the effects of mercury in fish on human health. Previously, scientists believed that exposure to mercury from eating fish because other people are more at risk of becoming victims cardiovascular diseases .
In two of these studies, scientists drew attention to the 51 529 men and 121 700 women. The mercury level was measured in the cut his nails, which are excellent biomarkers to determine the degree of influence of the metal on the body. Measurements were carried out in 7 000 people with and without any cardiovascular diseases on the day of the study.
20% of study participants were assigned to a group of the main "victims" mercury in fish As its level in their nails was 0, 7 mg per gram. Ministry of Health of the United States recommended dose limit of mercury is 0, 4 mg per gram.
Adjusted for age, sex, and other risk factors for heart disease, the researchers found that there was no association between exposure mercury in fish and greater risk cardiovascular diseases does not exist. Moreover, the higher the level of mercury in humans, the less they met heart disease. However, scientists do not attribute this positive impact of mercury and the use of frequent consumption of fish.
These studies are published in the journal New England Journal of Medicine.
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