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Fish Diminishes the Risk of Rheumatic Arthritis

Mon, Oct 14, 2013 | |

Culinary News

According to a study published in the Annals of the Rheumatic Diseases journal one portion of fat fish or four portions of non-fat fish weekly can diminish the risk of developing rheumatic arthritis by 50%.

Arthritis is a disease affecting the locomotor apparatus and causing edema, inflammation and constraint joint movements. It often afflicts people over 50 years old.

Rheumatic arthritis is one of the most widespread forms of the disease, mainly afflicting fingers, wrists, and toes.

Dietitians urge to eat sea food at least twice a week in order for your diet to contain the average daily intake of 250 mg of omega-3 fatty acids. Keep in mind, at that, that fish is much more efficient than omega-3 additives, because omega-3 possesses longer chains in fish and it correlates better with other microelements.

    • Fat fish: salmon, mackerel, sardines, halibut, scallops, shrimp, anchovies, herring, trout and fresh tuna.
    • Non-fat fish: cod, skate, haddock, halibut, monkfish, flounder, pollock, sea bass, sea bream, dorado.
Fish

Fish

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