Reduced Disability Progression: Higher fish consumption linked to slower disability progression in MS patients.
Nutritional Benefits: Omega-3 fatty acids and taurine may play key roles in these benefits.
Dietary Impact: Study suggests diet could be a modifiable factor in managing MS.
A groundbreaking study published in the Journal of Neurology Neurosurgery & Psychiatry reveals that a diet rich in lean and oily fish may significantly slow the progression of disability in individuals with multiple sclerosis (MS). This research underscores the potential importance of dietary choices in managing the disease.
The study, part of the Epidemiologic Investigation of Multiple Sclerosis (EIMS) in Sweden, followed 2719 newly diagnosed MS patients over up to 15 years. Participants who consumed more fish at diagnosis showed a 44% lower risk of confirmed disability worsening and a reduced progression to more severe disability levels. These benefits were consistent even after accounting for lifestyle factors such as physical activity and smoking.
Researchers suggest that the anti-inflammatory and neuroprotective properties of omega-3 fatty acids in oily fish, along with other nutrients like taurine found in both lean and oily fish, may contribute to these positive outcomes. Taurine, an amino acid abundant in fish and seafood, has antioxidant and anti-inflammatory effects, making it a potential therapeutic agent for neurological disorders.
While this observational study cannot confirm cause and effect, it highlights the potential role of diet in complementing existing MS treatments. Further research is needed to validate these findings and explore the biological mechanisms involved.
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