Toenail study: No heart risk from mercury in fish

Research now suggests mercury from the consumption of fish, such as swordfish, does not raise the risk of heart disease or stroke. Photo / Thinkstock

A new study has found that mercury from eating fish does not raise the risk of heart disease or stroke.

Past research on the topic has yielded contradictory results.

The latest government-funded work analysed mercury levels in tens of thousands of toenail clippings. They're considered a good gauge of long-term mercury exposure.

The findings appear in Thursday's New England Journal of Medicine.

Mercury is found in many types of fish especially shark, swordfish and king mackerel, which tend to accumulate the toxic metal.

The American Heart Association recommends that adults eat fish at least twice a week. But pregnant women and young children should avoid fish with the highest mercury concentrations.

- AP