Eating Fish Cuts Rheumatoid Arthritis Risk

shutterstock_149743526A new study has suggested that eating fatty fish such as salmon, trout or mackerel on a weekly basis could help reduce the risk of developing rheumatoid arthritis. Researchers from the Karolinska Institute in Stockholm found out that omega 3 fatty acids in aided in cutting down the risk of chronic inflammatory disease by as much as 52 percent. The results of the study were published in the journal Annals of Rheumatic Disease.

Previous studies have linked fish oils and the reduction of inflammation that leads to a number of diseases. The recent study highlighted the benefits of long chain omega 3 polyunsaturated fatty acid or PUFA that is found in fatty fish. The researchers analyzed the collected data from the Swedish Mammography Cohort, a population-based prospective study in Sweden. The data came from 32,232 Swedish born women from 1914 to 1948. Participants completed questionnaires regarding their food intake and lifestyle in 1987 and 1997. Their diet data was analyzed along with their health history over the years. During a mean follow-up of 7.5 years, there were 205 cases of rheumatoid arthritis identified.

Based on the data collected and analyzed, the researchers indicated that women who consumed at least 0.21 grams of omega 3 PUFA on a daily basis have a 52 percent reduction in rheumatoid arthritis risk. The study also showed that consistent consumption of any fish composed of one serving per week is associated with a 29 percent decrease in rheumatoid arthritis risk.

Source: Annals of Rheumatic Diseases

 

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