People who eat seafood could be at lower risk of chronic kidney problems, a new study suggests.
Researchers said that omega 3 fatty acids in seafood are linked to a moderately lower risk of chronic kidney disease and a slower decline in kidney function.
But the study, published in The BMJ, also found omega 3 fatty acids found in plant foods did not offer the same protection.
Academics from the George Institute for Global Health, and the University of New South Wales in Australia, said the latest findings suggest that people should include seafood as part of a healthy diet.
Academics analysed previous studies involving measures for kidney disease and biomarkers which show consumption of omega 3 fatty acids.
Experts looked at data on 25,570 people who took part in 19 studies.
Overall, 4,944 (19%) developed chronic kidney disease during around 11 years of follow-ups.
The team found that people who consumed the highest levels of omega 3 polyunsaturated fatty acids (n-3 PUFA) had a 13% lower risk of chronic kidney disease (CKD) compared to people who consumed the least.
No link was fond between consumption of plant derived omega 3 fatty acids, which can be found in nuts, seeds and leafy green vegetables, and kidney disease.
“Higher seafood derived n-3 PUFA levels were associated with lower risk of incident CKD, although this association was not found for plant derived n-3 PUFAs,” the authors wrote.
“These results support a favourable role for seafood derived n-3 PUFAs in preventing CKD.”
