Still, it would be prudent to try to minimize mercury intake while still consuming the recommended amounts of seafood and omega-3 fatty acids – about eight ounces per week. The latest JAMA study stands out where scientists autopsied brain tissue from about 300 participants who had seafood intake of an average of 4.5 years before death. The result: no dementia and an average age at death of almost 90!
Everybody’s saying seafood has so many health benefits, but everyone’s afraid of the mercury. The JAMA study reported absolutely no evidence that higher levels of mercury in the brain were associated with any of the neuropathologies associated with dementia. That said, pregnant women or those considering pregnancies are advised to limit their intake of fish high in mercury (ie, tilefish, shark, swordfish, and king mackerel).
The bottom line: Right now there is no effective treatments or cure for Alzheimer’s disease, but eating seafood may be one way to reduce your risk. Experts agree that the benefits of seafood consumption outweigh any risk from mercury. The American Heart Association, for example advises consuming at least two seafood meals per week. Choose oily, cold-water varieties such as Alaskan salmon, sardines, and mackerel, which contain high amounts of omega-3 fatty acids.
(Ref: Tufts University June 2016 Health & Nutrition Letter)