EATING FISH REDUCES RISK OF SUFFERING CHRONIC DISEASES

Eating a weekly portion of salmon or regular servings of other fish such as cod could cut the risk of developing rheumatoid arthritis by more than half, research shows.
The omega-3 fatty acids in fish, especially oily fish, explain the dramatic drop in someone's chances of developing the chronic inflammatory disease that blights the life of an estimated 690,000 Britons. The Swedish study, reported in the Annals of the Rheumatic Diseases medical journal, is the latest authoritative endorsement by
medical researchers of fish's protective role against a range of illnesses. Consumption once a week of salmon or other fatty fish such as trout, kippers ormackerel reduces the risk of rheumatoid arthritis by 52%, according to researchers led by Professor Alice Wallin, of the Karolinska Institute in Stockholm. Eating lean fish such as cod, tinned tuna or haddock four times a week also confers the same benefit, they found. But they said that someone has to sustain such intake of fish for at least 10 years to enjoy the dramatic drop in their chances of. developing a condition which causes pain and swelling in joints. Long-term consumption of any type of fish. at least once a week is also useful, and is associated with a 29% lower risk of the disease, they added.