Anna Karin Hedström and colleagues from the Karolinska Institutet analyzed the dietary habits of 2,719 patients with multiple sclerosis. They found that high fish consumption was associated with a lower risk of worsening disability (HR 0.66) and a lower risk of progression to stages 3 and 4 on the EDSS scale (HR 0.55 and HR 0.57). The study was published in the Journal of Neurology, Neurosurgery & Psychiatry.
Scientists believe these results are due to the anti-inflammatory and neuroprotective properties of nutrients found in fish, particularly omega-3 fatty acids and taurine. Interestingly, patients who increased their fish consumption after diagnosis also had a lower risk of worsening disability. This suggests that diet may be a factor in slowing the progression of the disease.
