Eating fish significantly reduces rheumatoid arthritis pain
omega-3 fatty acids in ¿sh is lower than the doses that were given in the trials.”
Even so, as the 176 study participants increased the amount of ¿sh they ate weekly, their disease activity score lowered, the observational study found.
In rheumatoid arthritis, the body’s immune system mistakenly attacks the joints, creating swelling and pain.
It can also affect body systems, such as the cardiovascular or respiratory systems. The Arthritis Foundation estimates that about 1.5 million people in the US have the disease — women far more often than men.
The new study, which was heavily female, draws attention to the link between diet and arthritic disease, a New York City specialist said.
Dr. Houman Danesh, director of integrative pain management at Mount Sinai Hospital, said, “While this is not something that is new, per se, and it was a small trial, it does raise an interesting concept of what you eat is as important as the medications you take.
“A patient’s diet is something that should be addressed before medication is given.”
When his patients with rheumatoid arthritis ask about diet, he said he often suggests they eat more ¿sh for a few months to see if it will help.
“I encourage them to try it and decide for themselves.”
In this case, the majority of study participants were taking medication to reduce inàammation, improve symptoms and prevent long-term joint damage.
Participants were enrolled in a study investigating risk factors for heart disease in rheumatoid arthritis patients.
The researchers conducted a secondary study from that data, analyzing results of a food frequency questionnaire that assessed diet over the past year.
Consumption of ¿sh was counted if it was cooked — broiled, steamed or baked — or raw, including sashimi and sushi.
Fried ¿sh, shell¿sh and ¿sh in patients’ mixed dishes, such as stir-fries, were not included. Frequency of consumption was categorized as: Never or less than once a month; once a month to less than once a week; once a week; and two or more times a week.
Almost 20 percent of participants ate ¿sh less than once a month or never, while close to 18 percent consumed ¿sh more than twice a week.
The most frequent ¿sh eaters reported less pain and swelling compared to those who ate ¿sh less than once a month, the study found. Researchers can’t prove that the ¿sh was responsible for