Eating fish ‘may help to reduce risk of multiple sclerosis’

Consuming more fish may help to reduce a person's risk of developing multiple sclerosis, according to a new study.

The Kaiser Permanente Southern California research examined the diets of 1,153 people, about half of whom had been diagnosed with multiple sclerosis or clinically isolated syndrome.

High fish intake was associated with a 45 percent reduced risk of multiple sclerosis or clinically isolated syndrome when compared with those who ate fish less than once a month and did not take fish oil supplements.

Fish such as salmon, sardines, lake trout and albacore tuna are generally recommended as good sources of omega-3 fatty acids. This study suggests these compounds may be beneficial, although the researchers noted that the findings only show an association, rather than a cause-and-effect relationship.

Dr Annette Langer-Gould of Kaiser Permanente Southern California said: "Consuming fish that contain omega-3 fatty acids has been shown to have a variety of health benefits, so we wanted to see if this simple lifestyle modification … could reduce the risk of multiple sclerosis."

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