Il pesce azzurro dimezza il rischio di sviluppare l’artrosi

donna mangia pesce

L’artrite è un’infiammazione articolare che colpisce con l’avanzare degli anni. Purtroppo, in alcune persone i primi sintomi emergono dopo i 40 anni, per diventare più insistenti più avanti nel tempo. Non esiste una cura definitiva della malattia  e i medici insistono molto sulla prevenzione, unica vera arma di difesa. Tra i nuovi suggerimenti, c’è ovviamente un consiglio dietetico che potrebbe rivelarsi oltre che gustoso molto efficace: mangiare pesce azzurro.

Il pesce azzurro elisir di lunga vita? In parte. Nel senso che la vita la può notevolmente migliorare, perché se consumato con costanza e frequenza dimezza il rischio di sviluppare l’artrite. Come sempre, il punto forte di quest’alimento sono gli acidi grassi essenziali omega 3, che fungerebbero come antinfiammatorio. Per giungere a questa tesi, gli studiosi dell’Institute of Environmental Medicine, Karolinska Institutet, hanno condotto una circa su più di 32mila donne svedesi (un campione enorme) per 10 anni. Le signore hanno consumato in media una porzione di pesce vario a settimana.

È emerso che la riduzione del rischio è stata evidente dopo questa dieta, ma che l’incidenza maggiore è stata tra quelle donne che hanno consumato soprattutto pesce azzurro. Praticamente il rischio si dimezza con una porzione di pesce azzurro a settimana o con 4 di qualsiasi altro tipo di pesce. Insomma, la differenza di margine è davvero elevata e se non amate particolarmente quest’alimento sapete subito quale scegliere. Considerate un altro aspetto: è la qualità più economica in assoluto.

Questo studio prospettico sulle donne supporta l’ipotesi che l’assunzione di acidi grassi a catena lunga n-3 PUFA può svolgere un ruolo nell’eziologia [la causa] dell’artrite reumatoide.

Hanno commentato i ricercatori, convinti che sia importante elaborare una dieta ricca di acidi grassi omega 3. Queste sostanze non sono contenute solo nel pesce, ma anche nelle uova, nel cavolfiore, nei semi di lino, nelle noci e in generale nella frutta secca, nella soia o negli spinaci.

 

Photo Credit | ThinkStock

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