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A new study suggests that higher fish consumption—both lean and oily varieties—may significantly reduce the risk of worsening symptoms in multiple sclerosis (MS) patients. Even modest increases in fish intake after diagnosis appeared to have beneficial effects.
Fish Consumption and MS Progression
According to a population-based study published on February 25 in the Journal of Neurology, Neurosurgery & Psychiatry, a diet rich in fish could slow disability progression in people with MS. Researchers believe the anti-inflammatory and neuroprotective properties of key nutrients found in fish play an important role, emphasizing the potential impact of diet on MS management.
Previous studies have linked fish consumption to lower disability levels in MS patients, but fewer have explored whether it can slow or reduce disability progression.
A Nationwide Study on Fish Intake and Disability
Researchers analyzed data from 2,719 newly diagnosed MS patients, with an average age of 38, enrolled in the Swedish Epidemiologic Investigation of Multiple Sclerosis (EIMS) study. Participants, recruited between April 2005 and June 2015, provided lifestyle and dietary information, including their fish intake frequency.
Fish consumption was categorized as never or seldom, 1 to 3 times per month, or weekly, and assigned scores from 2 to 6 based on the type and frequency. Disease progression was tracked for up to 15 years using the Expanded Disability Status Scale (EDSS), with worsening defined as a sustained increase of at least 1 point over two check-ups, six months apart.
Striking Risk Reduction with Higher Fish Intake
The highest fish consumption at diagnosis was linked to a 44% lower risk of confirmed disability worsening, a 45% lower risk of progressing to EDSS 3, and a 43% lower risk of reaching EDSS 4 compared to those who ate little or no fish. Trends analysis indicated that the more lean and oily fish consumed, the lower the risk of disability progression.
A 2021 follow-up survey of 1,719 participants assessed changes in fish consumption. Of the 412 (24%) who altered their intake, 288 increased their fish consumption, while 124 decreased it. Those who increased their fish intake significantly lowered their risk of disability progression. Specifically, participants who increased their fish intake score from 2–3 to 5–6 within five years after diagnosis had a 20% lower risk of disability worsening compared to those who maintained low fish consumption.
Only 16 participants increased their intake from a score of 2 to 5–6, but they experienced a 59% lower risk of disability worsening compared to those who continued eating little or no fish.
The findings remained consistent even after accounting for other potential factors, such as physical activity, BMI, smoking, alcohol consumption, sun exposure, and vitamin D levels.
The Role of Taurine and Omega-3s in MS
Researchers suggest that omega-3 fatty acids, mainly found in oily fish, may play a role in slowing disability progression. However, lean fish also provided benefits, suggesting that other nutrients, such as taurine, could be significant. Taurine, an amino acid abundant in fish and seafood, has neuroprotective properties and antioxidative effects that may support MS management.
Future Research and Considerations
While the study highlights a strong association between fish consumption and reduced MS disability progression, researchers caution that this is an observational study, meaning no definitive conclusions about causation can be made. Further research is necessary to validate these findings and explore the biological mechanisms involved.
Disclaimer: This article is for informational purposes only and does not constitute medical advice. Patients should consult their healthcare provider before making any dietary changes.
Reference: “Impact of fish consumption on disability progression in multiple sclerosis,” Journal of Neurology, Neurosurgery & Psychiatry, February 25, 2025. DOI: 10.1136/jnnp-2024-353200.
