See which fish protect against kidney disease – How many times should we eat per week
The consumption during the week of at least two portions of fatty fish such as herring, salmon, mackerel and sardine is associated with a lower risk of chronic kidney disease (CKD) and a slowing of the gradual loss of kidney function, a major international scientific study shows. Oily fish contain a large amount of omega-3 fatty acids, which protect the function of the vital organs of the kidneys.
About 700 million people worldwide suffer from CKD – ​​a more or less “silent” disease – in various stages. At an advanced stage, CKD can lead to the need for dialysis or a kidney transplant and premature death. It is important to take early measures – such as changing one’s diet – to slow down the decline in kidney function.
The researchers, led by Jason Wu and KL Ong of Australia’s University of New South Wales, who made the relevant publication in the British Medical Journal (BMJ), evaluated 19 studies from 12 countries, analyzing data on a total of 25,570 people aged 49 to 77 years, of whom nearly 5,000 developed CKD over 11 years.
It was found that people with the highest consumption Omega 3 (from any source) had an average 8% lower risk of CKD. Specifically, those who ate the most oily fish had a 13% lower risk of CKD than those who ate the least. Also, higher consumption of oily fish was associated with slower annual loss of kidney function. The beneficial effect of omega-3 and especially fatty fish for the kidneys was valid for all ages, whereas omega-3 of plant origin was not found to be beneficial.
The study does not specify which of the fatty fish has the most protective effect on the kidneys, while pointing out that to a lesser extent positive action for the kidneys they also have seafood like oysters and mussels.
Two servings of oily fish per week corresponds, according to the researchers, to about 250 milligrams of omega-3 fatty acids per day
See the scientific publication:
RES-EMP
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