Eating oily and lean fish every week ‘may slow down disability in MS’

Eating oily and lean fish every week may slow down loss of function in people with multiple sclerosis (MS), researchers say.

A new analysis found the anti-inflammatory effects and protective nutrients found in fish such as herring, mackerel, tuna, salmon, and cod could help limit disability progression in areas such as balance, speech, moving limbs and bladder control.

Previous research has found that people who eat more fish tend to suffer less from neurodegenerative conditions such as dementia.

The new study suggests that people who ate more fish at the time of their diagnosis fared better, while those who continued to eat fish following their diagnosis – or increased their intake – also saw benefits.

Published in the Journal of Neurology, Neurosurgery and Psychiatry, the study included data for 2,719 patients with MS.

People were asked how much fish they ate at the time of diagnosis and their answers were split into never or seldom; one to three times a month; and weekly.

People scored from two to six, depending on whether they ate lean or oily fish, or both.

Oily fish included herring, mackerel, tuna, salmon, and trout, while lean fish included cod, pollock, haddock, whiting, and pike perch.

Patients were then tracked for up to 15 years, with their disease progression measured using the Expanded Disability Status Scale (EDSS) for MS.

A definition of disability worsening was an increase in the EDSS score of at least one point between two check-ups, at least six months apart.

The findings showed that people who ate the most fish at diagnosis had a 34% lower risk of confirmed disability worsening as well as a 45% lower risk of progressing to EDSS 3 and a 43% lower risk of progressing to EDSS 4, compared with those who ate none or very little.

EDSS 3 is moderate disability in one functional system (such as relating to muscle weakness, tremor or difficulty swallowing), or mild disability in three or four functional systems and no walking impairment.

EDSS 4 is significant disability but the person remains self-sufficient and up and about 12 hours a day.

The study found that the more lean and oily fish people ate, the lower was the risk of confirmed disability worsening and progression to EDSS 3 and 4.

Researchers also looked at changes in fish intake over time and found that people who ate more had a lower risk of disability getting worse compared with people who did not.

The team said: “This consistency (in eating fish over time) might be important because the anti-inflammatory and neuroprotective benefits of nutrients found in fish may accumulate over time, leading to sustained improvements in health outcomes.”

The team called for further research, but added: “Our findings suggest that higher fish consumption is associated with more favourable MS disability progression, supporting diet as a potentially modifiable factor.”

The researchers said fish is a “rich source” of several nutrients that might benefit people with MS, namely, omega-3 fatty acids and taurine.

“Omega-3 fatty acids are well-known for their anti-inflammatory properties and have been associated with reduce inflammation associated with MS,” they said.

“While omega-3 fatty acids, predominantly found in oily fish, may contribute to reduced disability progression, the beneficial effects observed from lean fish consumption suggest that other factors may also play a significant role.

“One such factor is taurine, an amino acid found in significant amounts in fish and seafood…

“Taurine has diverse cellular functions, including cytoprotective actions through antioxidative and anti-inflammatory effects, making it a potential therapeutic agent for neurological disorders.”

Caitlin Astbury, senior research communications manager at the MS Society, said: “Previous studies suggest adopting a diet rich in vegetables, fruit, legumes, whole grain cereals, fish and fibre could improve quality of life and may reduce disability among people with MS.

“This study adds to that thinking, but more research is needed to confirm whether a certain diet – including one high in oily fish – has an impact on the condition itself.

“Over 150,000 people live with MS in the UK and due to the unpredictability of the condition no ‘one’ diet fits all – it’s a personal choice.

“Ultimately, a healthy balanced diet can help people with MS to stay in the best health possible and guard against other issues, like heart disease and strokes.”