A recent study published in the Journal of Neurology Neurosurgery & Psychiatry suggests that a high dietary intake of lean and oily fish may slow the progression of disability in individuals with multiple sclerosis (MS). The researchers found that the anti-inflammatory and neuroprotective properties of the nutrients found in fish could be key in managing the disease through diet.
The study, which drew on data from 2,719 newly diagnosed participants in the Epidemiologic Investigation of Multiple Sclerosis (EIMS) study, found that those who consumed the highest amounts of fish had a 44% lower risk of confirmed disability worsening compared to those who ate little or no fish. Additionally, the more lean and oily fish participants consumed, the lower their risk of disability progression.
Participants were tracked for up to 15 years, and those who increased their fish consumption within five years after diagnosis had a lower risk of disability worsening. The researchers noted that factors such as physical activity, weight, smoking, alcohol intake, and sun exposure did not significantly impact the results.
While the study is observational and further research is needed to validate the findings, the researchers suggest that omega-3 fatty acids in oily fish and taurine in lean fish could play a role in reducing disability progression. Taurine, an amino acid found in fish and seafood, has cytoprotective actions that could benefit individuals with neurological disorders like MS.
The study underscores the potential role of diet, particularly fish consumption, as a modifiable factor that could complement existing therapeutic strategies for MS. Further research is needed to explore the underlying biological mechanisms and confirm the findings.
For more information on the study, you can access the full article in the Journal of Neurology Neurosurgery & Psychiatry. The study was provided by the British Medical Journal.
