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Eating oily fish weekly can reduce the risk of developing Arthritis

Recent news published shows that eating a weekly portion of oily fish can reduce the risk of developing Rheumatoid Arthritis by half!

In Sweden, dietary information was collected from 32,000 women born between 1914 and 1948.  In 1987 and 1997 the women completed a lifestyle survey which provided the researchers details of what food they ate.  During this time 205 women developed rheumatoid arthritis.  The researchers found that the women who consistently consumed oily fish had a 52% decreased risk of developing the painful disease (factors such as smoking, alcohol intake and age were taken into account for the study).

Also the research showed that eating lean fish such as cod, haddock or tuna can also have a similar impact.  The study showed that by consuming oily fish long term, by eating oily or lean fish each week can reduce the risk of developing rheumatoid arthritis by 29% compared to those eating less fish.

Rheumatoid arthritis affects thousands of people.  It is an inflammatory disease that causes pain and swelling in the joints and leaves sufferers in pain daily and struggling to carry out simple tasks such as washing, cooking or dressing.

Although the study did not look at fish oil supplements, experts say these may also be beneficial.

Prof Alan Silman, Medical Director of Arthritis Research UK, says
"We've known for some time that there is good evidence that, in people with active arthritis, taking fish oils can reduce the level of inflammation."

"One of the challenges is that this can mean quite substantial changes in people's diets."

Researches from Annals of the Rheumatic Diseases say that Omega 3 appears to be a good anti-inflammatory agent, which this would explain how it might combat arthritis.

Omega 3 is also known for its benefits to help protect the heart and brain.

Last updated: 14-08-2013