A new population-based study suggests that high consumption of lean and oily fish could help slow the progression of disability in individuals with multiple sclerosis (MS). Published in the Journal of Neurology Neurosurgery & Psychiatry, the study highlights the potential impact of diet on managing the disease, emphasizing the anti-inflammatory and neuroprotective properties of fish-derived nutrients.
Researchers have long speculated that diet could play a role in inflammatory conditions like MS. Although earlier studies linked fish consumption to lower disability levels in MS patients, few have explored its role in slowing disability progression. The current study sought to address this gap, using data from the Epidemiologic Investigation of Multiple Sclerosis (EIMS), a Swedish nationwide case-control study. The research analyzed data from 2,719 newly diagnosed MS patients, with an average age of 38, who were recruited between April 2005 and June 2015.
Participants provided detailed information about their lifestyle habits, including fish consumption, which was categorized into three groups: never or seldom, one to three times a month, and weekly. The frequency of lean or oily fish consumption was scored from 2 to 6, based on whether the participant ate either or both types of fish. Disability progression was tracked using the Expanded Disability Status Scale (EDSS) for up to 15 years through the Swedish MS Registry.
The results revealed a strong association between higher fish consumption at the time of diagnosis and a lower risk of disability worsening. Those who ate fish the most frequently showed a 44% reduction in the risk of confirmed disability progression. Additionally, they had a 45% lower risk of progressing to EDSS 3 and a 43% lower risk of advancing to EDSS 4, compared with participants who ate little to no fish. Further analysis indicated a clear trend: the more fish consumed, the lower the risk of worsening disability.
A follow-up conducted in 2021 with 1,719 participants showed that 412 had altered their fish intake. Among those who increased their consumption, 133 had a 20% lower risk of disability worsening compared to those who maintained low fish consumption. Notably, individuals who significantly increased their intake from a baseline score of 2 to 5-6 saw a dramatic 59% reduction in the risk of confirmed disability progression.
These findings held true even after accounting for various influencing factors such as physical activity, body mass index (BMI), smoking, alcohol consumption, and sun exposure. Adjustments for vitamin D levels also did not alter the results.
While the study provides promising insights, it remains observational, meaning that definitive conclusions about cause and effect cannot be drawn. The researchers call for further investigation to validate these findings and explore the underlying biological mechanisms. They suggest that omega-3 fatty acids found in oily fish likely contribute to the observed benefits, but the beneficial effects of lean fish consumption imply other factors may also be involved.
One potential contributor is taurine, an amino acid abundant in fish. Taurine plays a crucial role in the brain and exhibits antioxidative and anti-inflammatory properties, which could be key in treating neurological disorders like MS. Researchers propose that taurine’s protective effects on cells may complement other therapeutic strategies for MS.
The study underscores the importance of diet, particularly fish consumption, as a potentially modifiable factor that could play a role in managing MS and improving patient outcomes.
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