Eating
salmon at least once a week could halve the risk of developing rheumatoid
arthritis .oily fish such as salmon or mackerel had the most marked effect, reducing
the risk by 52 percent, a study found. The same benefit comes from eating four
portions a week of lean fish such as cod or plaice.
The
difference is in the consumption of omega-3 fatty acids, which are present in
much higher level in oily fish. Even eating just one portion of any type of
fish each week for 10years lead to a29 per cent cut in risk of arthritis,
compared with those eating less fish.
After
adjusting for factors such as smoking habits, alcohol intake and age,
researcher at the institute of environmental medicine at the karolinska
institute in Stockholm found women with consistently high daily intake in both
1987 and 1997 of omega-3 fish oils had a 52 per cent lower risk of developing
the condition.
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