Scientists suggest eating oily fish linked to lower risk of kidney disease

Mackerel and other fatty cold-water fish are among the richest dietary sources of omega 3 fatty acids, said one of the researchers involved. Photograph: Olena Danileiko/Alamy

Eating at least two portions of oily fish such as mackerel, sardines or herrings a week is linked to a lower risk of chronic kidney disease and a slower decline in the organ’s function, research suggests.

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 could prevent its onset and progression.