A new study has shown that diets which are high in fish and fish oils may have a role to play in slowing MS progression.
A team of researchers investigated the influence of fish consumption on disability progression in MS. They showed that people that ate fish regularly experienced reduced MS progression. This result may be due to the nutrients that are found in lean and oily fish, such as taurine, omega-3 and omega-6 fatty acids. These have antioxidative and anti-inflammatory properties.
The study team also asked about environmental exposures and lifestyle habits. These included other aspects of diet, alcohol consumption, exercise, sun exposure and vitamin D. They were careful to account for other factors that could have affected the results. These included age at diagnosis, obesity, ancestry, MS duration and type, and whether the study subjects were taking any disease modifying drugs.
Having high fish consumption at the time of diagnosis was associated with a reduced risk of confirmed disability worsening at the time of the follow-up questionnaire. This association remained consistent after adjusting for lifestyle factors. There was no measurable difference between lean and oily fish.
The findings suggest that higher fish consumption is associated with more favourable MS disability progression. Further research is needed, but this does support a role for diet in managing MS progression.
