Research suggests that consuming large amounts of fatty fish and low levels of carbohydrates may slow the progression of disability in individuals with multiple sclerosis. Fish are considered a source of many vitamins and minerals, including taurine, which researchers explain is an essential amino acid and the most abundant amino acid in the brain.
The study published in the "Journal of Neurology and Psychiatry" indicates that the specific compounds associated with inflammation and neurological protection found in fish may be fundamental in reducing the advancement of disability. Researchers found that fish consumption at the time of diagnosis was linked to a 44 percent lower risk of confirmed progression of disability in the disease.
The study, which included 2,719 participants diagnosed recently with multiple sclerosis, showed that increased consumption of fish rich in unsaturated fats was associated with a decrease in the risk of disability progression. These results remained consistent even after considering other influencing factors such as physical activity and nutrition.
Despite this, researchers emphasize the need for further research to verify the accuracy of the results and uncover the precise variables that influence this phenomenon, but the interpretation of the results suggests that there may be other factors beyond fatty acids that could have an impact on slowing the progression of disability in patients with multiple sclerosis.
