Chronic obstructive pulmonary disease (COPD) is a common cause of death Worldwide. The disease involves deterioration of the lungs and includes components of chronic emphysema and bronchitis. The main risk factor for the development of chronic obstructive pulmonary disease is cigarette smoking. However, despite the association between cigarette smoking and chronic obstructive pulmonary disease, almost one third of sufferers have never smoked. This suggest that other lifestyle factors, perhaps diet, are involved in the aetiology of the disease. Smoking cessation is the main treatment of chronic obstructive pulmonary disease, although this does not help the one third of individuals who do not smoke. Dietary associations with chronic obstructive pulmonary disease are therefore of interest as these may lead to new treatments particularly in non-smokers. As inflammation is a part of the disease, foods that are associated with anti-inflammatory effects are particularly interesting nutritionally.
Fatty fish is associated with a reduction in systemic inflammation. This relates to the requirement of the cells for a balance between the omega-6 fatty acids and the omega-3 fatty acids in the diet. Generally, Westerners consume too many omega-6 fatty acids and this imbalance in the ratio between the two groups is proinflammatory. Consuming fatty fish is able to redress the imbalance and reduce inflammation. Fish consumption is therefore associated with an anti-inflammatory effect, and those with chronic obstructive pulmonary disease may benefit from greater fish consumption. Epidemiological studies have investigated the association between fish consumption and the onset of chronic obstructive pulmonary disease. For example, in one study1, more than 4 fish servings per week was inversely associated with onset of chronic obstructive pulmonary disease. Dietary changes that reduce inflammation may therefore benefit those with chronic obstructive pulmonary disease, particularly if they are non-smokers.
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