Mercury in Fish, Seafood May Be Linked to Higher ALS Risk – Today’s Dietician

Read article - Quotes Elijah Stommel, professor of neurology, who was the lead author of a recent study that found eating mercury-laden seafood may raise the risk of developing amyotrophic lateral sclerosis (ALS). The study will be presented in April at the American Academy of Neurology's 69th Annual Meeting in Boston, Mass.