Eur J Clin Nutr. 2019 Aug 8. doi: 10.1038/s41430-019-0476-z
Vitamin D and Omega-3 category starts with
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Items in both categories Multiple Sclerosis and Omega-3 are listed here:
- Multiple Sclerosis 40 percent less likely if consume tinned fish (Vitamin D and Omega-3) – Sept 2019
- Multiple Sclerosis and Omega-3 – eight studies as of Aug 2019
- Pre-Multiple Sclerosis 40 percent less likely if eat canned fish – Aug 2019
- Multiple Sclerosis treated by 50,000 IU Vitamin D bi-weekly plus Omega-3 – RCT July 2018
- Multiple Sclerosis risk reduced by a third in those getting a lot of ALA (fatty acid) – Jan 2017
- 10 Diseases associated with Multiple Sclerosis are also associated with low Omega-3 and vitamin D – Feb 2016
- Multiple Sclerosis and (lots of) Vitamin D - book by patient on Coimbra protocol - Feb 2016
- Multiple Sclerosis risk reduced 46 percent by Omega-3 derived from fish (1 gram) – Sept 2015
- Unsaturated Fatty acids important for both MS and Vitamin D – Oct 2012
Black LJ1, Zhao Y2, Peng YC2, Sherriff JL2, Lucas RM3,4, van der Mei I5; Ausimmune Investigator Group, Pereira G2., Collaborators (13)
1 School of Public Health, Curtin University, Bentley, WA, 6102, Australia. lucinda.black at curtin.edu.au.
2 School of Public Health, Curtin University, Bentley, WA, 6102, Australia.
3 National Centre for Epidemiology and Population Health, The Australian National University, Canberra, ACT, 1200, Australia.
4 Centre for Ophthalmology and Visual Science, University of Western Australia, Perth, WA, 6009, Australia.
5 Menzies Institute for Medical Research, University of Tasmania, Hobart, TAS, Australia.
The evidence for diet as a risk factor for multiple sclerosis (MS) is inconclusive. We examined the associations between fish consumption and risk of a first clinical diagnosis of central nervous system demyelination (FCD), a common precursor to MS.
The 2003-2006 Ausimmune Study was a case-control study examining environmental risk factors for FCD, with participants recruited from four regions of Australia and matched on age, sex, and study region. Dietary intake data were collected using a food frequency questionnaire. We used conditional logistic regression models to test associations between fish consumption (total, tinned, grilled, and fried) and risk of FCD (249 cases and 438 controls), adjusting for history of infectious mononucleosis, smoking, serum 25-hydroxyvitamin D concentrations, socio-economic status, omega-3 supplement use, dietary under-reporting, and total energy intake.
Higher total fish consumption (per 30 g/day, equivalent to two serves/week) was associated with an 18% reduced risk of FCD (AOR 0.82; 95% CI 0.70, 0.97). While we found no statistically significant associations between grilled and fried fish consumption and risk of FCD, higher tinned fish consumption (per 30 g/day) was associated with a 41% reduced risk of FCD (AOR 0.59; 95% CI 0.39, 0.89).
Tinned fish is predominantly oily, whereas grilled and fried fish are likely to be a combination of oily and white types. Oily fish is high in vitamin D and very long chain polyunsaturated omega-3 fatty acids, both of which may be beneficial in relation to MS.
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