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Consuming fish oil twice a week can reduce the risk of kidney disease

Consuming fish oil twice a week can reduce the risk of kidney disease

Scientists have found a link between the high levels of omega-3 fatty acids found in fish oil and a lower risk of developing kidney problems such as chronic kidney disease (CKD), a condition that affects about 700 million people in the worldwide.

Eating at least two servings a week of fatty fish was associated with a reduced risk of developing kidney problems and a slower decline in organ function.

While omega-3 fatty acids can also be found in plant-based foods, scientists found that only those from fish oil and seafood were associated with a reduced risk of kidney disease.

The study, led by the George Institute for Global Health and the University of New South Wales, was published in the medical journal BMJ. It combined the results of 19 trials involving more than 25,000 people from 12 different countries, aged between 49 and 77.

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