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JNNR: fish slows progression of multiple sclerosis
Swedish scientists have found that eating lean and fatty fish can slow the onset of disability in people with multiple sclerosis. The results were published in the Journal of Neurology Neurosurgery & Psychiatry (JNNP).
The study involved 2,719 volunteers with newly diagnosed multiple sclerosis (MS). It is a chronic autoimmune progressive disease of the nervous system that can leave a person disabled. Disruption of nerve impulse conduction in the brain and spinal cord leads to weakened arms and legs, impaired vision, dizziness and reduced mobility.
The study was conducted as part of the Epidemiologic Investigation of Multiple Sclerosis (EIMS) project in Sweden. Participants provided information about their lifestyle and eating habits, including fish consumption. Results showed that active consumption of both fatty and lean fish at the time of diagnosis reduced the risk of disease progression by 44% and worsening symptoms to third-degree disability by 45%.
The scientists hypothesized that it was not the omega-3 acids in fish, but the amino acid taurine that had a therapeutic effect. In the body, taurine performs various functions, including protecting cells from cell damage through antioxidant and anti-inflammatory effects.
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