In the news: Omega-3 Linked to Lower POAG Risk; Ultra-processed Foods May Worsen MS

Higher Omega-3 Linked to Lower POAG Risk

Emerging evidence suggests a potential role for omega-3 fatty acids in modifying inflammatory processes, oxidative stress and neuroprotection – all critical pathways implicated in the development of primary open-angle glaucoma (POAG). It's also theorized that omega-3 fatty acids may modify the microcirculation and increase ocular blood flow. Vascular insufficiency is considered to be a key factor in POAG development.

Several past studies have observed an inverse association between the omega-3 fatty acids and POAG, while other studies have not found a link. Researchers from China, the US and Poland recently collaborated to further investigate this potential association. Their findings suggest that higher intake or plasma levels of omega-3 fatty acids may confer protection against POAG(1).

The research team analyzed data from more than 254,000 participants of European decent in the UK Biobank cohort. Mendelian randomization (MR) analyses were also performed. MR is an epidemiological method which uses genetic variants as a proxy to mimic a randomized controlled trial and overcome the limitations of an observational study.

After adjusting for confounding variables, they found that a one-unit increment (mmol/L) increase in omega-3 plasma levels was associated with a 39% lower risk of incident POAG (HR 0.61; p= 0.008).

The link between plasma DHA levels and POAG risk was borderline significant. The observed associations were more prominent among those with high genetic susceptibility for glaucoma.

For the MR analyses, the results indicate that genetically predicted plasma levels of omega-3 and DHA were associated with POAG risk (all p< 0.05).

Both the prospective cohort and MR analyses provide evidence of a potentially causal relationship between omega-3 fats and DHA and a lower risk of POAG. However, the authors caution that additional studies are needed to confirm this relationship.

Ultra-processed Foods May Worsen MS Activity

Multiple sclerosis (MS) is an autoimmune disease that affects the central nervous system. MS disrupts the transmission of nerve signals causing a wide range of symptoms including ocular problems such as optic neuritis, double vision, blurred vision, loss of color vision and sensitivity to light.

Current evidence supports the idea that eating a healthy, balanced diet – one that includes omega-3 fatty acids – may influence MS onset, course, and quality of life.

The results of a new study(2) highlight the role of diet as a complementary strategy in managing MS, with researchers reporting that increased consumption of ultra-processed foods (UPF) is linked to more frequent relapses and greater MRI-detected lesion activity.

The investigators analyzed data from 451 patients with clinically isolated syndrome – the first clinical sign of MS – who participated in the BENEFIT trial and were followed for up to five years. A previously Harvard-designed and validated signature comprised of 39 plasma metabolites was used to calculate individual UPF scores.

Over the five-year follow-up, participants in the highest UPF quartile experienced approximately 30% more relapses than those in the lowest quartile. They also had a higher rate of new active lesions, representing ongoing inflammation, and a larger increase in a marker of accumulating tissue changes.

UPFs are foods that undergo extensive processing and typically contain multiple additives, preservatives, and ingredients not commonly found in home cooking such as instant noodles, sugary drinks, processed meats, some frozen meals and packaged snacks.

References

1. Kai JY, et al. Association of plasma omega-3 fatty acids with POAG. Invest Ophthalmol Vis Sci. 66(12):3, 2025.
2. Dalla Costa G. Association of ultra-processed food intake with increased MS disease activity: Findings from the BENEFIT Trial. Presented at ECTRIMS 2025, Barcelona, Spain, Sept. 25, 2025.