Eating Oily Fish Can Decrease Risk Of CKD

Chronic kidney disease (CKD) affects about 700 million people worldwide (1 in 11). It can lead to kidney failure, a higher risk of cardiovascular disease and also death. The progression of CKD severely impacts the quality of life. Thus, there is a greater need for healthcare treatments that can delay or even reverse CKD side effects. 

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

• 19 studies were conducted in 12 countries.
• 25,570 participants were studied between the ages of 49 to 77.
• Control groups included: age, race, BMI, smoking, alcohol consumption, physical activity, heart disease and diabetes.
• Greater levels of omega-3 seafood fatty acids decreased the CKD risk by 8%.

Some of the best dietary sources for fatty acids are: salmon, sardines, mackerel, tuna and herring. Oysters, mussels and crab can also be included. These fish all have a high content of n3 PUFA (polyunsaturated fatty acids). In contrast, those fish that are low in fatty acids are: shrimp, lobster, scallops, tilapia and cod.  

“Current dietary recommendations in most countries suggest at least two servings of fish per week, preferably oily fish, which will provide about 250mg/day of long-chain omega 3’s,” says Dr Matti Marklund, a senior research fellow at the George Institute. (This study was led by the George Institute for Global Health and the University of New South Wales.)

Omega 3 fatty acids are not the same as n3 PUFA. These are essential fats that the body can not produce on its own: some fish, vegetable oil, nuts (especially walnuts), flax seeds and leafy vegetables.

The consumption of n-3 PUFAs have shown to improve arterial stiffness, lower blood pressure and reduce plasma triglycerides. “Because endothelial dysfunction, hypertension, and dyslipidemia are CKD risk factors, n-3 PUFAs could protect against the development of CKD.”

A secondary outcome in this combined study was found in the eGFR of patients (estimated glomerular filtration rate). This is a measure of how well your kidneys are working. A slower decline in renal function occurred with the increase of n-3 PUFAs in a patient’s diet. “Adequate consumption of seafood and oily fish should be part of healthy dietary patterns.”