Eating fish once a week, or one to three times per month along with taking daily fish oil supplements, may help lower the risk of developing multiple sclerosis (MS), a preliminary study shows.
These findings suggest that the omega-3 fatty acids in fish like salmon, tuna and shrimp may be linked to a reduced risk of MS.
Results from the study will be presented at the American Academy of Neurology’s 70th Annual Meeting April 21-27 in Los Angeles.
In this preliminary study, researchers assessed the frequency of fish consumption in 1,153 people (average age of 36) from various backgrounds. About half of the enrolled participants were diagnosed with MS or clinically isolated syndrome — a condition usually seen as the first episode of MS symptoms, lasting at least 24 hours.
“Consuming fish that contains omega-3 fatty acids has been shown to have a variety of health benefits, so we wanted to see if this