Researchers from Dartmouth College (NH, USA) have reported that consuming fish and seafood with higher levels of mercury may be linked to an increased risk of developing amyotrophic lateral sclerosis (ALS). However, eating this type of food as a regular part of the diet was not associated with ALS. These findings are based on the outcomes of a preliminary study that will be presented at the American Academy of Neurology’s 69th Annual Meeting (Boston, USA) being held 22–28 April 2017.
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