Reduce chronic kidney disease by consuming at least two portions of oily fish twice a week

Reduce chronic kidney disease by consuming at least two portions of oily fish twice a week

The findings support advice to include oily fish and other seafood in a balanced diet

 
oily fish consumption

Around 700 million people all around the world suffer from chronic kidney disease (CKD). Finding variables that can stop its development and progression is urgently needed because it can result in kidney failure and death. Oily fish consumption, such as Salmon, Sardine, Mackerel and Herring, are associated with a decreased risk of chronic kidney disease and a slower reduction in the organ's function. 

Cold water fish that are richest dietary sources of Omega 3 fatty acids

Fish such as Salmon, Mackerel, Sardine and Herrings are cold water fish that are richest dietary sources of Omega 3 fatty acids as research suggests. A recent study discovered a link between consuming more of the omega 3 fatty acids present in oily fish and other seafood which results in lower risk of kidney issues. Higher concentrations of omega 3 fatty acids generated from plants did not reveal the connection. 

“While we cannot for certain say what specific fishes had the greatest effect on CKD risk, we know that the blood levels of the fatty acids reflect their intake well,” Dr Matti Marklund, a senior research fellow at the George Institute.

The researchers combined the findings of 19 studies from 12 nations that looked at connections between omega 3 fatty acid concentrations and the onset of CKD in adults. Higher levels of seafood omega 3 fatty acids were linked to an 8% decreased chance of getting CKD when a number of variables, including age, sex, race, body mass index, smoking, alcohol use, physical activity, heart disease, and diabetes, were taken into consideration. 

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