Omega-3 has the effect of regulating the inflammatory response and preventing oxidative stress in kidney cells - two main mechanisms for damaging the nephron (the filter unit of the kidneys).
When the body is supplemented with enough EPA and DHA, kidney cell membranes become flexible, reduce chronic inflammation and protect kidney tissue from fibrosis.
A consensus analysis published in the Journal of the American Society of Nephrology shows that people who consume fatty fish at least 3 times a week are 10% less likely to have impaired kidney function than those who eat less fish.
High blood pressure is the leading cause of chronic kidney failure. According to the National Kidney Foundation (NKF), regular omega-3 supplementation helps improve vascular elasticity and reduce vasoconstriction, thereby naturally lowering blood pressure.
Omega-3 also helps regulate blood triglyceride levels, a factor that affects blood flow through the kidneys. Eating fatty fish regularly not only reduces blood fat but also improves filtering function, limiting the accumulation of uremia in the blood.
According to World Nephrology Organization, about 40% of type 2 diabetes patients have kidney complications.
Research in Diabetes Care (2024) shows that supplementing 1.8g of omega-3/day helps reduce CRP inflammation by 15% and improves renalfiltration by 9% in type 2 diabetes patients after 6 months.
These fatty acids reduce insulin resistance, thereby reducing metabolic stress on the kidneys.
In addition, omega-3 also promotes the production of anti-inflammatory substances such as resolvin and protectin, which have the effect of "clearing" damage in kidney tissue, helping to restore fibrosis of microchips.
This mechanism makes fatty fish considered a "natural remedy" to help prevent the progression of chronic kidney disease.
According to the Journal of Clinical Nutrition, omega-3 is easily destroyed at high temperatures, so fish should be prepared by steaming, lightly grilling, or steaming with olive oil instead of frying.
Eat 2-3 meals of fatty fish per week, equivalent to 100-150g per time, to achieve the recommended omega-3 intake (about 1,000-1,500 mg/day).
Experts also note that fatty fish should be combined with green vegetables rich in vitamin C and antioxidants (such as spinach, broccoli, lemon) to increase the effectiveness of kidney cell protection.
For people with a history of gout or lipid disorders, they should choose salmon or braised sardines instead of large mackerel to limit purines and heavy metals.
