Research Points to a Link Between a Lower Risk for Type 2 Diabetes Utilizing Seafood Consumption for Men, but Doesn’t Find as Much Protection for Women
Is the nutritional benefit of eating fish regularly really beneficial to our health? A study published in Japan sheds light on the nutritional benefits of seafood and fish. While past studies have shown that fish and seafood-based foods may improve sugar metabolism, other studies suggest that fish contamination may contribute to an increased risk of Type 2 diabetes. However, studies have not yet been conducted in large enough populations to determine the difference in the risks of heavy metals and pollutant contamination versus the benefits of the nutrient-dense fish.
The researchers in the study examined the diets of 22,291 men and 29,759 women aged 45 to 75 who participated in the Public Health Survey in Japan and had no previous medical history of diabetes. The researchers examined their dietary habits using questionnaires. During the five years of study, 971 new cases of diabetes were identified – 572 in men and 399 in women. Among men, fish and seafood consumption was found to be significantly associated with a reduced risk of developing Type 2 diabetes. The risk of people who consumed lots of seafood had a 27% reduced risk of developing Type 2 diabetes. Among men who consumed small or medium-sized portions of seafood daily, such as sardines, mackerel, or eels, the risk of developing Type 2 diabetes was even lower and decreased by 32% compared to those who consumed such seafood and fish at the minimum level. The researchers examined the level of fats found in the different seafood in order to examine whether the relationship was mediated by the amount of fat in each item, and found that there is no major difference in Omega-3 fat distribution between the fish sizes, and moderation was key.
