Multiple Sclerosis

MS: Omega-3 Intake Lowers Risk By 45%

Consuming higher amounts of polyunsaturated fatty acids (PUFAs)—found in fish like tuna and salmon—is associated with a 45% lower risk for multiple sclerosis (MS), according to results of a new study.1

To determine the nutrients and genes involved in lowering MS risk, the researchers reviewed nutritional data of 1153 participants in the MS Sunshine Study as well as 13 human genes that regulate fatty acid levels.

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Participants were an average age of 34 years, were from a variety of backgrounds, and about half had been diagnosed with MS or clinically isolated syndrome—a precursor to MS.

The researchers defined high fish consumption as 1 or more serving of fish per week or 1 to 3 servings of fish per month plus fish oil supplements.

Results showed that high fish consumption lowered the risk for MS and clinically isolated syndrome by 45% compared with lower fish consumption and no supplementation.

In addition, 2 genes in fatty acid desaturase 2 were associated with a reduced risk for MS as well, regardless of fish intake.

“These analyses support a protective role of fish consumption and PUFA biosynthesis on MS risk,” the researchers conclude. “These findings suggest that omega-3 fatty acids may play an important role in reducing MS risk. Future studies to replicate our findings and determine whether this is mediated by the anti-inflammatory, metabolic, and/or neurological functions of PUFAs are needed.”2

—Amanda Balbi

Reference:

  1. Eating fish may be tied to a reduced risk of MS: study recommends just how much fish may be beneficial [press release]. Minneapolis, MN; American Academy of Neurology; March 1, 2018. https://www.aan.com/PressRoom/Home/PressRelease/1630.
  2. Langer-Gould A, Black L, Wu J, et al. Fish, fatty acid biosynthesis genes, and multiple sclerosis susceptibility. Paper presented at: American Academy of Neurology 2018 Annual Meeting; April 21-27, 2018; Los Angeles, CA. https://www.aan.com/PressRoom/Home/GetDigitalAsset/12680.