Mercury, Fish Oils, and the Risk of Myocardial Infarction

Eliseo Güallar; M.I. Sanz-Gallardo; Pieter van’t Veer; Peter K. Bode; Antti Aro; Jorge Gómez-Aracena; Jeremy D. Kark; Rudolph A. Riemersma; José M. Martin‐Moreno; Frans J. Kok

doi:10.1056/nejmoa020157

Abstract

The toenail mercury level was directly associated with the risk of myocardial infarction, and the adipose-tissue DHA level was inversely associated with the risk. High mercury content may diminish the cardioprotective effect of fish intake.

Keywords

MedicineOdds ratioMercury (programming language)Confidence intervalMyocardial infarctionInternal medicineDocosahexaenoic acidFatty acidPolyunsaturated fatty acidBiologyBiochemistry

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Publication Info

Year: 2002
Type: article
Volume: 347
Issue: 22
Pages: 1747-1754
Citations: 713
Access: Closed

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APA Style

                            
                                
                                    Eliseo Güallar, 
                                
                                    M.I. Sanz-Gallardo, 
                                
                                    Pieter van’t Veer
                                
                                et al.
                            
                            (2002). 
                            Mercury, Fish Oils, and the Risk of Myocardial Infarction. 
                            New England Journal of Medicine
                            , 347
                            (22)
                            , 1747-1754.
                            https://doi.org/10.1056/nejmoa020157
                        

Identifiers

DOI: 10.1056/nejmoa020157