Laval University researcher Eric Dewailly coordinated the study. (Photo: University Laval)

Mercury counteracts benefits of Omega-3

CANADA
Thursday, October 08, 2009, 03:40 (GMT + 9)

The negative impact on blood pressure caused by the high amounts of mercury contained in marine fish can annul the effects of cardio-protector nutrients like Omega-3 fatty acids, a new study has found.

Scientists who participated in the research, whose results were published in the magazine Hypertension, of the American Heart Association , verified that the high-mercury concentration in foods that fish consume elevate blood pressure and cardiac frequency.

The study, coordinated by Eric Dewailly, of Laval University, was undertaken in the population of Nunavik, to the north of the province of Quebec, Canada. They evaluated 732 adults (413 women and 319 men) with an average age of 34, Terra reports.

The researchers excluded inhabitants who were taking medication for high blood pressure from the study.

Basically, the traditional diet of the settlers of the region is based on fish.

During the study, the team of scientists observed that an increase of 10 per cent in the amount of mercury in the blood raises systolic blood pressure 0.2 mm/hg.

“We know that chronic exposure to low environmental mercury concentrations increases oxidative stress which, indirectly, can increase blood pressure,” Dewailly explained.

Omega-3 fatty acids are known for their benefits to heart health.

“The results suggest that eating higher amounts of fish species that contain high concentrations of mercury, like the great predators (tuna, swordfish, shark, etc.) is not a good idea for health,” the research coordinator added.

The American Heart Association recommends the consumption of fish at least twice per week, especially of fatty species, like sardine, herring and salmon, which have high quantities of Omega-3 acids.

By Analia Murias
editorial@fis.com
www.fis.com  

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