Association found between higher levels of omega 3 fatty acids from seafood and reduced risk of kidney problems
Eating at least two portions of oily fish such as mackerel, sardines or herrings a week is linked to a lower risk of chronic kidney disease and a slower decline in the organ’s function, research suggests.
The findings of the international team of researchers, which was led by the George Institute for Global Health and the University of New South Wales,“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, told the Guardian in an email.
“Current dietary recommendations in most countries suggest at least two servings of fish per week, preferably oily fish, which will provide about 250mg/day of long-chain omega 3s,” said Marklund.
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