Higher consumption of oily fish such as tuna and salmon or lean fish like cod and perch is associated with a reduced risk for disability progression in patients with multiple sclerosis (MS), a new study confirmed.
Investigators observed the positive associations across three different disability measures, suggesting that diets high in fish may offer benefits across different disease stages.
While the benefit was greater in people who consistently ate more fish over time, the risk for disability progression was lower even among those who added more fish to their diet years after their MS diagnosis.
The reduced risk is likely due to the anti-inflammatory and neuroprotective properties of nutrients such as omega 3 fatty acids and taurine found in fish, investigators noted.
“The results underscore the potential role of diet, particularly fish consumption, as a modifiable factor that could complement existing therapeutic strategies for MS,” lead investigator, Eva Johansson, Department of Clinical Neuroscience, Karolinska Institute, Stockholm, Sweden, and colleagues wrote.
Source: https://www.medscape.com/
