A recent study revealed that eating oily fish is associated with a lower risk of kidney disease, and that omega-3 fatty acids found in seafood help reduce the risk of kidney disease problems, according to Linta.ru newspaper.
A team of scientists from the George Institute for Global Health and the University of New South Wales found the relationship between eating omega-3 fatty acids and kidney function, that this acidic compound found in seafood reduces the risk of chronic kidney disease and maintains its functions.
The new study included a meta-analysis of 19 studies conducted in 12 countries, including about 5,000 people, during which researchers examined the level of biomarkers of omega-3, which included eicosapentaenoic acid, docosahexaenoic acid, docosapentaenoic acid, and alpha-linolenic acid (ALA). The main dietary sources of these substances are seafood, while ALA is found in plants (nuts, seeds, green leafy vegetables).
The results showed that the high level of omega-3 in seafood reduces the risk of developing chronic kidney disease and maintains good kidney function. And that this effect occurs only when eating seafood, while no such effect was shown for plant materials containing omega-3.
In the same context, Dr. Matti Marklund indicated that the current diets in most countries include at least two portions of fish per week, preferably oily fish that contain omega-3.
“Dietary sources of these fatty acids are fatty cold-water fish, for example, salmon, sardines, mackerel and herring – and to a lesser extent shellfish, such as oysters, mussels and crab,” said Dr Matti.
The doctor also recommended consuming oily fish and other seafood as part of a healthy diet.