Fish Consumption May Reduce RA Symptoms

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Consumption of fish was counted if it was cooked or raw.
Consumption of fish was counted if it was cooked or raw.

HealthDay News — Eating fish at least twice a week may significantly reduce the pain and swelling associated with rheumatoid arthritis, according to a study published in Arthritis Care & Research.1

Sara Tedeschi, MD, MPH, of Brigham and Women's Hospital in Boston and colleagues conducted a secondary study from data collected from a trial investigating risk factors for heart disease in rheumatoid arthritis patients. The authors analyzed results of a food frequency questionnaire that assessed patients' diet over the past year. Consumption of fish was counted if it was cooked — broiled, steamed, or baked — or raw, including sashimi and sushi. Fried fish, shellfish, and fish in mixed dishes, such as stir-fries, were not included. Frequency of consumption was categorized as: never or less than once a month; once a month to less than once a week; once a week; and two or more times a week.

The researchers found that 19.9% of participants ate fish less than once a month or never, while 17.6% consumed fish more than twice a week. The most frequent fish eaters reported less pain and swelling compared to those who ate fish less often than once a month.

"If our finding holds up in other studies, it suggests that fish consumption may lower inflammation related to rheumatoid arthritis disease activity," Tedeschi said in a university news release. "Fish consumption has been noted to have many beneficial health effects, and our findings may give patients with rheumatoid arthritis a strong reason to increase fish consumption."

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Reference

  1. Tedeschi SK, Bathon JM, Giles JT, Lin TC, Yoshida K, Solomon DH. The relationship between fish consumption and disease activity in rheumatoid arthritis. Arthritis Care Res (Hoboken). 2017. doi10.1002/acr.23295
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