Association found between higher levels of omega 3 fatty acids from seafood and reduced risk of kidney problems
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.
