Omega-3s May Prevent Rheumatoid Arthritis

Rheumatoid arthritis: it can be prevented by taking fish oil supplements

Women who follow a diet rich in fish containing Omega-3 are less likely to develop rheumatoid arthritis compared to those who consume lower amounts. It appears that a daily intake of more than 0.21 grams of Omega-3 can reduce the risk of developing the disease by 35%.

This is revealed by research conducted at the Karolinska Institute in Stockholm (Sweden) and published in the Annals of the Rheumatic Diseases. This study is the first to attribute the protective action of fish against the disease to its Omega-3 content.

What is rheumatoid arthritis?

Rheumatoid arthritis is a disabling autoimmune disease that causes joint inflammation and deformities. People affected also show a high risk of developing heart disease, leukemia, infections, and suffer from anxiety and depression. According to the American College of Rheumatology, between 0.5% and 1% of the U.S. population is affected by rheumatoid arthritis. In Italy, it affects about 0.5% of the adult population. Women have a 2-3 times higher chance than men of developing the disease, which commonly begins around age 60. Because of the nature of arthritis, it is important to control symptoms by maintaining a proper body weight and following a correct diet, low in fats and rich in anti-inflammatory and antioxidant foods. In particular, previous studies have shown an association between high fish consumption and a lower likelihood of developing arthritis.

Fish reduces the risk of rheumatoid arthritis

During the study, researchers followed 32,232 women born between 1914 and 1948 who participated in a Swedish cohort study (Swedish Mammography Cohort). Information on diet type, and thus fish intake, was collected via questionnaires sent to the women in 1987 and 1997. National registries were used to identify rheumatoid arthritis cases that occurred between 2003 and 2010, totaling 205 cases. Researchers divided participants into 5 groups based on the amount of Omega-3 consumed through fish, with consumption ranging from 0.21 grams (or less) to 0.5 grams per day. A daily intake of 0.21 grams of Omega-3 corresponds to consuming about one portion per week of salmon or other fatty fish, or 4 portions per week of lean fish like cod.

Results showed that consumption of more than 0.21 grams of Omega-3 reduced the risk of developing the disease by 35% compared to lower intakes. Long-term intake of consistently higher doses than 0.21 grams was associated with a 52% reduction in the likelihood of developing arthritis. Additionally, women who consumed any type of fish at least once a week for long periods had a 29% lower risk of arthritis compared to those who ate fish less frequently. However, researchers noted that benefits might decrease above 0.35 grams per day, consistent with other studies identifying a sort of “threshold value,” and with recommendations from the U.S. Department of Agriculture and Department of Health and Human Services, which advise eating at least two portions of fish per week.

Omega-3 play a role in the disease’s etiology

The study confirms that moderate fish consumption is enough to reduce the risk of rheumatoid arthritis. The link between fish intake and reduced disease risk appears to be due to Omega-3. These fatty acids give rise to the synthesis of molecules, anti-inflammatory eicosanoids, which through various mechanisms inhibit typical inflammatory processes.

Saturated fatty acids, on the other hand, found for example in meat, promote the production of a type of eicosanoids that stimulate inflammation. In any case, both genes and lifestyle play a determining role in the onset of rheumatoid arthritis; besides diet, cigarette smoking and poor oral hygiene can also favor the disease. Thus, this study supports the hypothesis, strongly considered by rheumatologists, that rheumatoid arthritis could be prevented in some individuals.    To stay always updated on the latest scientific research news on Omega-3.

Source: Daniela Di Giuseppe, Alice Wallin, Matteo Bottai, Johan Askling, Alicja Wolk “Long-term intake of dietary long-chain n-3 polyunsaturated fatty acids and risk of rheumatoid arthritis: a prospective cohort study of women” Ann Rheum Dis doi:10.1136/annrheumdis-2013-203338