Women who regularly eat fish appear to have a lower risk of developing rheumatoid arthritis.
Swedish researchers traced 32,000 women for nearly eight years and found that those who ate fish at least once a week were 29 percent less likely to develop the disease compared to those who did not.
Fatty fish such as salmon, mackerel, and herring provided the most protection, likely due to their abundance of inflammation-fighting omega-3 fatty acids.
