Many of us eat fish as part of a healthy diet. Full of healthy fat and nutrients, it’s a staple for people around the globe. But there’s another side of fish that’s less positive -- a possible link between mercury in fish and ALS.
Joining us this week on “Take Care” are two researchers of a recent study that found that eating certain types of fish may increase the risk of developing ALS. The researchers are Dr. Elijah Stommel, a professor of Neurology at the Geisel School of Medicine at Dartmouth College and a neurologist at Dartmouth-Hitchcock Medical Center; and Angeline Andrew, an assistant professor of neurology at the Geisel School in epidemiology and biostatistics and an experienced molecular epidemiologist.