A recent longitudinal study published in the Journal of Neurology, Neurosurgery & Psychiatry found that higher fish consumption, specifically both lean and oily fish, was associated with a lower risk of disability progression in patients with multiple sclerosis. The study analyzed data from the Swedish Epidemiological Investigation of MS cohort and revealed that patients with the highest fish consumption at diagnosis had significantly lower risks of disability worsening and progression to specific disability scores. Researchers suggested that the anti-inflammatory and neuroprotective properties of nutrients found in fish may explain these findings, emphasizing the potential importance of dietary habits in managing multiple sclerosis.

Source: Journal of Neurology, Neurosurgery & Psychiatry