Mercury in fish boosts blood pressure: study

(HealthScout) UPDATED 2009-10-05

Results from a new study have linked mercury in fish and other seafood to high blood pressure, but experts say the link isn't so strong that people should stop eating it. In the study, scientists looked at the blood pressure of Inuit people whose diets are heavy on fish and marine mammals. They found that the study subjects' blood mercury levels were significantly higher than the general population, as were their blood pressure levels. But diets rich in oily fish such as sardines, herring, trout, and salmon have been associated with reduced heart attack and stroke risk. So health officials say cutting out fish with the highest mercury levels--shark, swordfish, king mackerel, and tilefish--may be a good move for people with heart disease risks. Read full story >

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