There are high levels of neurotoxins linked to Alzheimer’s Disease in shark fins and meat

Shark fins and meat may sound like an interesting food option but may not turn out to be a very healthy consideration. The University of Miami Rosenstiel School of Marine & Atmospheric Science reported a study has found that shark fins and shark meat have high levels of neurotoxins which are linked to Alzheimer’s Disease. The researchers say that restricting the consumption of shark protects human health and shark populations. Concentrations of mercury and β-N-methylamino-L-alanine (BMAA) have been found in the fins and muscles of sharks at levels which may be a threat to human health. Both mercury and BMAA by themselves are a health risk, and they may also have synergistic impacts as toxins. 

The results of research have shown that people who consume shark parts may be at an increased risk for developing neurological diseases that may be due to these toxins. Shark products which include shark fins, cartilage and meat are largely consumed in Asia and internationally in Asian communities, as a food which is considered a delicacy and as a type of traditional Chinese medicine. This study has been published in the journal Toxins. Recent studies have suggested that eating shark parts may be a route to human exposure of marine neurotoxic agents which are linked to neurodegenerative diseases. Restriction of consumption of shark is strongly encouraged to both protect people from exposure to these neurotoxins and to help protect sharks from threatened extinction.