While seafood is known to contain heart-healthy omega-3 fatty acids, many individuals avoid it due to concerns about mercury exposure.

Now, a new study published today examines the link between seafood consumption and mercury exposure and all-cause and CVD-related mortality in the general population of the United States, shedding light on the potential health effects of current mercury exposure in modern communities.

Adults aged 20 and up who took part in the National Health and Nutrition Examination Survey between 2003 and 2012 were included in this prospective cohort study; data were linked to mortality records through December 31, 2015. The data was analyzed from January to March 10, 2021.

Consumption of seafood was determined using two 24-hour dietary recalls, and mercury exposure were determined using blood mercury levels.

The hazard ratios (HRs) and 95 percent confidence intervals of mortality related with typical seafood eating and blood mercury content quartiles were calculated using multivariable Cox proportional hazards regression.

There were 17 294 individuals in this study (mean [SD] age 45.9 [17.1] years; 9217 [53.3 percent] female) with a mean (SD) blood mercury concentration of 1.62 (2.46) g/L and a mean (SD) blood mercury concentration of 1.62 (2.46) g/L. During the 131 276 person-years of follow-up, 1076 deaths occurred, with 181 deaths due to cardiovascular disease. The multivariable-adjusted HR for an increase of 1 oz equivalent per day in seafood consumption and all-cause mortality was 0.84 (95 percent CI, 0.66-1.07), and for CVD-related mortality was 0.89 (95 percent CI, 0.66-1.07). (95 percent CI, 0.54-1.47). The quantity of mercury in the blood was not linked to all-cause or CVD-related death. The multivariable-adjusted HRs for all-cause mortality and CVD-related mortality were 0.82 (95 percent CI, 0.66-1.05) and 0.90 (95 percent CI, 0.53-1.52), respectively, when comparing the highest and lowest quartiles of blood mercury content.

There was no link between an increase in seafood consumption of 1 oz equivalent per day and all-cause and CVD-related death, according to the study. Furthermore, there was no link between blood mercury levels and all-cause or CVD-related death.

The work further highlights that environmental mercury exposure at the currently low to moderate level and seafood consumption were not associated with risk of CVD-related death.

Source: 10.1001/jamanetworkopen.2021.36367

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