Seafood, fatty acid biosynthesis genes, and multiple sclerosis susceptibility.

ABSTRACT:

Background

The role of omega-3 fatty acid in multiple sclerosis (MS) susceptibility is unclear.

Objective

To determine whether fish/seafood intake or genetic factors that regulate omega-3 fatty acids levels are associated with MS risk.

Methods

We examined the association of fish and shrimp consumption and 13 tag single nucleotide polymorphisms (SNPs) in FADS1, FADS2, and ELOV2 with risk of MS in 1153 individuals from the MS Sunshine Study, a case-control study of incident MS or clinically isolated syndrome (CIS), recruited from Kaiser Permanente Southern California.

Results

Consuming fish/seafood at least once a week or at least once a month with regular fish oil use was associated with 44% reduced odds of MS/CIS (adjusted OR = 0.56; 95% CI = 0.41

SUBMITTER: Langer-Gould A 

PROVIDER: S-EPMC7573200 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature