Oily fish consumption lowers multiple sclerosis risk: European Journal of Clinical Nutrition

Australia: The consumption of oily fish (tinned fish), rich in very-long-chain polyunsaturated omega-3 fatty acids and vitamin D, may be beneficial in relation to multiple sclerosis, according to a recent study published in the European Journal of Clinical Nutrition.

Myelin is a protective covering surrounding the nerve cells. In patients with multiple sclerosis, this protective covering is damaged (demyelination) causing communication problems between the brain and the rest of the body.

The evidence for diet as a risk factor for multiple sclerosis is inconclusive. Lucinda J. Black, School of Public Health, Curtin University, Bentley, Australia, and colleagues examined the association between fish consumption and the risk of a first clinical diagnosis of CNS demyelination - a common precursor for multiple sclerosis.

The 2003-2006 Ausimmune Study was a case-control study that examined environmental risk factors for central nervous system demyelination (FCD). The participants were recruited from four regions of Australia and matched on study region, age, and sex. Their dietary intake was obtained using a food frequency questionnaire. Conditional logistic regression models was used to test associations between fish consumption (total, tinned, grilled, and fried) and risk of FCD (249 cases and 438 controls), adjusting for history of infectious mononucleosis, smoking, serum 25-hydroxyvitamin D concentrations, socio-economic status, omega-3 supplement use, dietary under-reporting, and total energy intake.

Key findings include:

• Higher total fish consumption (per 30 g/day, equivalent to two serves/week) was associated with an 18% reduced risk of FCD.


• No statistically significant associations were found between grilled and fried fish consumption and risk of FCD.


• Higher tinned fish consumption (per 30 g/day) was associated with a 41% reduced risk of FCD.

"Tinned fish is predominantly oily, whereas grilled and fried fish are likely to be a combination of oily and white types. Oily fish is high in vitamin D and very-long-chain polyunsaturated omega-3 fatty acids, both of which may be beneficial in relation to MS," concluded the authors.

To read the complete study log on to https://doi.org/10.1038/s41430-019-0476-z