Eating fish reduces the risk of rheumatoid arthritis

Once a week eating fatty fish such as salmon, mackerel or four times eating lean fish such as cod or canned tuna can reduce the risk of rheumatoid arthritis.

Illustration.(Source: edibleblog.com)

According to a new study published Aug. 15, omega-3 fatty acids in fish have anti-inflammatory properties, reducing the risk of chronic inflammatory diseases by 52%. Scientists also found that eating fish once a week and long, no matter what kind of fish, helped reduce the risk of rheumatoid arthritis by 29%.

However, according to researchers, maintaining this fish for at least 10 years may reduce the risk of rheumatoid arthritis. An earlier study also found that taking fish oil tablets may help reduce infections that lead to many diseases, including rheumatoid arthritis.

To achieve these conclusions, researcher Alicja Wolk and colleagues at the Karolinska Institute in Stockholm, Sweden, analyzed the diet of more than 32,000 people in the country between 1987 and 1997. During the study period, 205 people were diagnosed with rheumatoid arthritis.

Women supplementing at least 0.21 grams of unsaturated omega-3 fatty acids daily reduce the risk of disease by 52%. In addition to omega-3, fish also provide important nutrients for health.