A high dietary intake of lean and oily fish may slow the progression of disability in people with multiple sclerosis (MS), suggests a comparative population based study, published online in the Journal of Neurology Neurosurgery & Psychiatry.

The anti-inflammatory and neuroprotective properties of the nutrients found in fish may be key, say the researchers, who add that their findings underscore the potential importance of diet in managing the disease.

Emerging evidence indicates that diet may have a role in the development of inflammatory diseases, including MS, explain the researchers. 

While previously published research has linked fish consumption with lower levels of disability among those with MS, few studies have looked at whether it might slow or lessen the progression of disability, they point out. 

To explore this further, they drew on 2719 newly diagnosed participants (average age 38) in The Epidemiologic Investigation of Multiple Sclerosis (EIMS) study, a Swedish nationwide population based case-control study, all of whom were recruited between April 2005 and June 2015.

On entry to EIMS, all participants provided information on environmental exposures and lifestyle habits, including their consumption of lean and oily fish, which was categorised as: never or seldom; 1 to 3 times a month; and weekly, and scored from 2 to 6, depending on whether they ate lean or oily fish, or both. 

Their disease progression, measured using the Expanded Disability Status Scale (EDSS), was tracked for up to 15 years through the Swedish MS Registry.

Confirmed disability worsening was defined as an increase in the EDSS score of at least 1 point from baseline, sustained between two further check-ups, at least 6 months apart.

The highest fish consumption at diagnosis was associated with a 44% lower risk of confirmed disability worsening as well as a 45% lower risk of progressing to EDSS 3 and and a 43% lower risk of progressing to EDSS 4 compared with those who ate none or very little.

And the more lean and oily fish that was consumed, the lower was the risk of confirmed disability worsening and progression to EDSS 3 and 4, trends analysis indicated.

In 2021, 1719 participants completed an online follow-up questionnaire which assessed changes in fish intake over time. Some 412 (24%) had altered their fish consumption: 288 had increased it; 124 had decreased it. 

Those who increased their score from 2–3 to a score of 5–6 within 5 years after diagnosis (133) had a 20% lower risk of confirmed disability worsening, compared with those who continued to eat little or no fish (400). 

Only 16 participants increased their fish consumption from a baseline score of 2 to a score of 5–6, but they had a 59% lower risk of confirmed disability worsening, compared with those who remained at the lowest level of consumption (101).

The findings held true even when the potentially influential factors of physical activity, weight (BMI), smoking, alcohol intake, and sun exposure were accounted for. They also remained similar when further adjustment was made for vitamin D level.

This is an observational study, and as such, no firm conclusions can be drawn about cause and effect. And further research to validate the findings and investigate the underlying biological mechanisms is required, say the researchers.

But they suggest: “While omega-3 fatty acids, predominantly found in oily fish, may contribute to reduced disability progression, the beneficial effects observed from lean fish consumption suggest that other factors may also play a significant role. One such factor is taurine, an amino acid found in significant amounts in fish and seafood.”  

They explain: “Taurine is the most abundant free amino acid in the brain and, although there are endogenous mechanisms for its production, an exogenous supply is necessary to meet physiological needs.”  

They add: “Taurine has diverse cellular functions, including cytoprotective actions through antioxidative and anti-inflammatory effects, making it a potential therapeutic agent for neurological disorders.” 

And they conclude: “The results underscore the potential role of diet, particularly fish consumption, as a modifiable factor that could complement existing therapeutic strategies for MS.” 

Living a happier, healthier life often begins in the kitchen. From lunches on the go to sit-down family meals, keeping flavor at the center of your meal planning is key to maintaining healthy habits.

Based on Mintel’s 2025 Global Food and Drink Trends, experts predict that sweet, sour, smoky and spicy flavors will continue to rise in popularity among families in the United States this year. Show your family how much you care with delicious and nutritious dishes that don’t skimp on flavor. After all, it’s easier to stick to healthy eating when you find joy in the foods you share.

Next time you’re at the grocery store, stock up on pantry staples that deliver flavor and nutrition – without extra time in the kitchen. Whether you’re grabbing a snack on your way out the door or looking for ways to add protein to your next meal, Chicken of the Sea Wild Caught Tuna Packets are convenient and flavorful, delivering key nutrients.

Each packet is 100 calories or less and ready to eat with high-quality, responsibly sourced protein made with MSC-certified tuna, allowing you to dive into a world of deliciously seasoned, lean protein.

Your go-to wild caught tuna paired with the iconic blend of 18 herbs and spices, Chicken of the Sea Wild Caught Light Tuna Packet with Old Bay Seasoning is a match made in seafood heaven. Perfect for when you’re on the go, the unique combination of flavor, convenience and value helps fight that pesky midday hump, recover from a tough workout or reminisce about a favorite childhood recipe.

For a quick bite when you’re looking for an easy solution, this Tuna Stuffed Avocado recipe is simple yet satisfying and full of flavor. The protein from the tuna and healthy fat from the avocado help to power you through your day and keep you feeling satiated longer. Now on shelves, you can enjoy lean protein with a mix of classic seafood seasoning in recipes like this one.

With the help of the flavor experts at McCormick, Chicken of the Sea Wild Caught Tuna Packet with Chili Lime is a convenient protein-packed snack. The joyful zing of lime and chili spice takes this next recipe to another level and can help add a burst of flavor to any meal.

If you’re hosting a crowd or preparing a snack for loved ones, Better-For-You Chili Lime Tuna 7-Layer Dip lets you indulge in fun recipes without ditching health goals. For an extra nutritious touch, serve with chopped vegetables.

Make mouthwatering flavor the right decision for your body and mind with additional better-for-you recipe ideas at ChickenOfTheSea.com.

Tuna Stuffed Avocado
Total time: 5 minutes
Servings: 2

1          packet (2 1/2 ounces) Chicken of the Sea Wild Caught Light Tuna with Old Bay Seasoning
1/4       cup whole kernel cooked corn
1          tablespoon minced parsley
1          avocado
            lemon wedges, for serving

In bowl, combine tuna, corn and minced parsley.

Halve avocado and carefully remove seed.

Divide tuna mixture between avocado halves.

Serve with lemon wedges.

Better-For-You Chili Lime Tuna 7-Layer Dip
Total time: 15 minutes
Servings: 10

15        ounces canned beans (pinto, black, red, etc.), drained
1          cup nonfat Greek yogurt
1          cup guacamole
1          cup pico de gallo or salsa
1/4       cup sliced black olives
2          tablespoons low-fat shredded cheddar cheese
2          packets (2 1/2 ounces each) Chicken of the Sea Wild Caught Light Tuna with McCormick Chili Lime
            sliced or chopped jalapenos or Serrano chilies (optional)
            lime wedges, for serving
            vegetables or tortilla chips, for serving

In 2-quart casserole dish, layer beans in single layer.

Add remaining layers: Greek yogurt, guacamole, pico de gallo or salsa, black olives, cheese and tuna.

Add additional layer of sliced jalapenos or Serrano chilies, if desired.

Serve dip with tortilla chips or sliced vegetables.

Around the start of a new year, many people are setting their wellness intentions, from incorporating a variety of greens into meals to boosting daily step goals, drinking more water and practicing gratitude.

As part of the journey, it’s important to rethink nutrition and your recipe repertoire to include better-for-you meals. For example, you can satisfy seafood cravings while getting your protein fix with Italian Crusted Salmon with Creamy Truffle Caesar Salad. This one-pan solution is paired with a Fresh Express Twisted Creamy Truffle Caesar Chopped Salad Kit, inspired by high-end dining experiences with flavors that transport you to the finest restaurants around the world.

The kit allows you to indulge in crunchy garlic brioche croutons paired with garden fresh crispy romaine lettuce, delicate sprinkles of truffle Parmesan cheese shreds and creamy dressing, transforming every bite into a sensation to be savored.

With more than 100 varieties of fresh, healthy and convenient ready-to-eat salads, Fresh Express can also provide recipe inspiration and support on your journey toward a healthier lifestyle. The unique blend of little red and green baby butter lettuces in the Sweet & Crunchy Salad Blend is perfect for adding to Grilled Zucchini Nachos, a delightfully tasty alternative to traditional nachos. This veggie-forward version offers a healthier dinner idea or an easy snack for game day gatherings and other group celebrations.

Visit freshexpress.com to discover more than 380 fresh recipes and find a store near you.

Italian Crusted Salmon with Creamy Truffle Caesar Salad
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 2

1 clove garlic, minced
1 teaspoon lemon juice
2 teaspoons chopped, fresh rosemary
1/2 teaspoon honey
1/4 teaspoon salt
3 tablespoons panko breadcrumbs
3 tablespoons finely chopped walnuts
1 teaspoon olive oil
2 salmon fillets
nonstick cooking spray
1 bag (9.3 ounces) Fresh Express Twisted Caesar Creamy Truffle Caesar Chopped Kit Salad
2 lemon wedges (optional)

Heat oven to 425 F. Line sheet pan with parchment paper.

In small bowl, combine garlic, lemon juice, rosemary, honey and salt. In another small bowl, combine breadcrumbs, walnuts and olive oil.

Place salmon on prepared sheet pan. Spread mustard mixture over fish; sprinkle with panko mixture, pressing to adhere. Lightly coat with nonstick cooking spray.

Bake 12-15 minutes, or until fish flakes easily with fork.

Place greens from salad kit in large bowl. Drizzle with dressing; mix well.

Evenly divide salad among two plates. Top with salmon. Serve each with lemon wedge, if desired.

Grilled Zucchini Nachos
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 4

4 medium zucchini, sliced into 1/4-inch thick rounds
1 tablespoon extra-virgin olive oil
salt, to taste
pepper, to taste
1 cup cheddar cheese, shredded
1 bag (5 ounces) Fresh Express Sweet & Crunchy Salad Blend
1 cup canned corn, cooked and drained
1 cup canned black beans, rinsed and drained
1 cup tomato, diced
1/4 cup green onions
1/4 cup red onions
1 jalapeno, finely diced (optional)
1 avocado, diced
1/4 cup cilantro, chopped
1 tablespoon sour cream

Heat grill to medium heat.

In large bowl, toss zucchini and olive oil to coat. Season with salt and pepper, to taste.

Place zucchini on grill pan; grill 4-5 minutes until just tender. Top zucchini with cheese and cook until cheese melts, 1-2 minutes.

Remove from grill and place on plate or large platter. Top cheesy grilled zucchini with salad blend; corn; black beans; tomato; green and red onions; jalapeno, if desired; avocado; cilantro; and sour cream.