“Fish Intake and Overall Health”
It seems that we are constantly being advised to eat less red meat and more fish. Is there a scientific basis for this? A new study in Arthritis Care & Research found that eating fish, such as tuna, salmon, sardines, trout, sole, halibut, poke, and grouper, may help reduce joint pain and inflammation in rheumatoid arthritis (RA) patients. RA patients who ate baked, steamed, broiled, or raw fish two or more times per week had significantly less tender and swollen joints, subjective disease activity, and C-reactive protein — than those who never ate fish or ate it less than once a month. Additional weekly fish servings appeared to add to the benefits. Still, the researchers cautioned that this study was a cross-sectional analysis, so they could not draw firm conclusions about fish consumption and RA disease activity. Another study reported suggest that fish intake might be associated with lower risk of brain cancer. Among brain tumors, gliomas and meningiomas are the two most common types, accounting for more than 80% cases. Although the incidence of brain cancer is relatively low in adults, the prognosis of brain cancer, especially glioma, is unfavorable.