Eating fish regularly could half the risk of rheumatoid arthritis

Eating one portion of oily fish – or four of lean fish – every week could half the risk of rheumatoid arthritis, says new research from Sweden.

Published in the Annals of the Rheumatic Diseases, a questionnaire (about diet, height, weight and education) was sent to thousands of women between 1987 and 1990 who were born between 1914 and 1948. Then in 1997 another questionnaire was sent to 56,030 women still alive, this time adding questions about smoking, exercise and supplements.

Of the women who developed rheumatoid arthritis, 27% ate less than one serving of oily fish or four servings of lean fish a week. Women who ate more than this had a 52% lower risk of developing rheumatoid arthritis.

Eating more than one serving of all types of fish every week for at least 10 years was linked to a 29% reduced risk of arthritis compared with eating less than one portion a week.

“The study indicates a potentially important role for dietary long-chain n-3 (omega 3) PUFAs in the aetiology of rheumatoid arthritis, and that adherence to existing dietary guidelines regarding fish consumption may also be beneficial in terms of rheumatoid arthritis risk,” the researchers say.

The study backs up other research that highlights the benefits of eating fish. Recent work from the University of London, for example, found that omega-3 fatty acids may help prevent skin and mouth cancers.

Oily fish include salmon, trout, mackerel and kippers; lean fish are cod, haddock and tinned tuna.