Newly discovered seafood benefits boost ‘food as medicine’ trend

The global seafood market is strong and growing, with a current value of $671.45bn (€621.65bn) and a projected CAGR of 6.35% (Statista).

Research linking the consumption of fish to the slowed progression of disabilities in multiple sclerosis (MS) patients, could provide a further boost to the projected growth.

A diet rich in lean and oily fish could help to slow the progression of disabilities in people with multiple sclerosis. That’s according to a population-based study published in the Journal of Neurology, Neurosurgery & Psychiatry.

The findings, from the Karolinska Institutet in Sweden, suggest the anti-inflammatory and neuroprotective properties of nutrients found in fish could play a key role in slowing progression, and highlights the potential impact of diet in managing multiple sclerosis.

Growing evidence indicates that diet may influence inflammatory diseases, including multiple sclerosis. But, while previous research has linked fish consumption to lower disability levels in multiple sclerosis patients, this is one of the first to explore whether it can slow or reduce disability progression.

How was the study conducted?

The research team analysed data from 2,719 newly diagnosed multiple sclerosis patients, as part of the Swedish Epidemiologic Investigation of Multiple Sclerosis (EIMS) study.

At enrollment, participants provided details about their environmental exposures and lifestyle habits, including how often they consumed lean and oily fish.

Fish intake was categorised as:

• Never or seldom
• One to three times per month
• Weekly

Their disease progression was then measured, using the Expanded Disability Status Scale (EDSS).

Confirmed disability worsening was defined as an increase in the EDSS score of at least one point from baseline, sustained between two further check-ups, at least six months apart.

The highest fish consumption at diagnosis was associated with:

• 44% lower risk of confirmed disability worsening
• 45% lower risk of progressing to EDSS 3
• 43% lower risk of progressing to EDSS 4

These results are compared with those who were categorised as ‘never or seldom’ eating fish.

Furthermore, trends analysis indicated that the more lean and oily fish that was consumed, the lower the risk of confirmed disability worsening and progression to EDSS 3 and 4.

The researchers confirmed the findings “held true” when the potentially influential factors of physical activity, weight (BMI), smoking, alcohol intake, and sun exposure were factored in. They also remained similar when further adjustment was made for vitamin D level - vitamin D deficiencies have been linked to neurological diseases and neuropsychological disorders, cognitive impairment and neurodegenerative diseases.

The team highlight that this is an observational study, and as such, no firm conclusions can be drawn about cause and effect. They go on to say that further research to validate the findings and investigate the underlying biological mechanisms, are required.

However, they suggest that, “while omega-3 fatty acids, predominantly found in oily fish, may contribute to reduced disability progression, the beneficial effects observed from lean fish consumption suggest that other factors may also play a significant role. One such factor is taurine, an amino acid found in significant amounts in fish and seafood.”

The human body uses taurine for actions in cells, including energy production. It also has an antioxidative and anti-inflammatory effect.

It’s important to note that seafood has also been linked with negative health outcomes. In particular, high levels of mercury and polychlorinated biphenyls (PCBs) found in some fish, are feared to cause harm to the brain and nervous system.

Source: Impact of fish consumption on disability progression in multiple sclerosis

Published online: 25 February 2025

DOI: 10.1136/jnnp-2024-335200

Authors: Eva Johansson, Jie Guo, Jing Wu, Tomas Olsson, Lars Alfredsson, Anna Karin Hedström