Mercury exposure from fish and shellfish intake does not increase mortality

 A study report showing that mercury exposure from fish and shellfish intake is not associated with increased mortality was published online on November 29 in the JAMA Network Open.


A prospective cohort study of data from 17,294 adults from the 2003-12 US National Health and Nutrition Examination Study on the association between mercury exposure to fish and shellfish intake and all-cause mortality and cardiovascular disease (CVD) -related mortality. Fish and shellfish intake was estimated by two 24-hour recollection method dietary surveys. With a follow-up period of 131,276 man-years, 1076 deaths were confirmed, including 181 cardiovascular disease-related deaths.


The multivariate adjusted hazard ratio per ounce of daily fish intake increased by equivalent was 0.84 for all-cause mortality and 0.89 for cardiovascular-related mortality. Blood mercury levels were not associated with either all-cause mortality or cardiovascular disease-related mortality. The multivariate adjusted hazard ratio of the highest quartile to the lowest quartile of blood mercury concentration was 0.82 for all-cause mortality and 0.90 for CVD-related mortality, and mercury exposure at current fish and shellfish intake levels was significant with mortality risk. It was confirmed that it was not related.

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