Eating oily fish twice a week could lower risk of kidney disease

Eating at least two portions of mackerel, sardines or herrings a week is linked to a lower risk of chronic kidney disease and a slower decline in kidney function, research suggests.

- Andrew Gregory

Chronic kidney disease (CKD) affects about 700 million people worldwide. It can lead to kidney failure and death, so there is an urgent need to identify factors that might prevent its onset and progression.

Now a new study has found an association between higher levels of omega-3 fatty acids found in seafood and oily fish and a reduced risk of kidney problems. A link was not found with higher levels of plant-derived omega-3 fatty acids.

The research, led by the George Institute for Global Health and the University of New South Wales, was published in the BMJ.