[Acb-diabetics] fish can loweer risk of diabetes

[Patricia LaFrance-Wolf]

Issue 491

White Fish Associated with Lower Risk for Type 2 Diabetes 

 

Consuming white, oily fish more than once per week may reduce the risk for
Type 2 diabetes whereas high consumption of shellfish may increase this
risk,

according to recent data from the European Prospective Investigation of
Cancer-Norfolk cohort study. 

 

Researchers in the United Kingdom completed a prospective analysis of the
EPIC-Norfolk study to assess if consumption of different types of fish and
seafood

was associated with future risk for developing Type 2 diabetes. They
analyzed 21,984 participants (12,183 women) aged 40 to 79 years. Researchers
obtained

health and lifestyle information via questionnaire, and height, weight and
waist circumference via health examination at baseline. 

 

Median follow-up of 10.2 years yielded 725 incident cases of diabetes.
Higher total fish intake was associated with a significantly lower risk for
diabetes

(OR=0.75; 95% CI, 0.58-0.96), after adjustment for age, sex, family history,
education, smoking, physical activity, dietary factors and obesity. 

 

Researchers reported a similar inverse association with diabetes risk and
white fish and oily fish intakes; however, the associations were not
significant

after adjustment for obesity or dietary factors. 

 

People who consumed one or more portions of shellfish per week had an
increased risk for diabetes (OR=1.36), according to results of adjusted
analyses.

 

 

The associations between total fish and shellfish intake and risk of
diabetes observed in our study were independent of a comprehensive range of
potential

confounders. These included an attempt to adjust for possible clustering of
healthier lifestyles and factors that may accompany greater fish intake
(physical

activity, alcohol intake, smoking, plasma vitamin C levels or
fruit/vegetable intake, and education level). The associations between white
fish and oily

fish intake and diabetes risk were not significant after adjustment for
general and central obesity (BMI and waist circumference), indicating that,
although

the association was independent of other dietary exposures, obesity could
act as a mediator between white or oily fish intake and diabetes risk. In
support

of this theory, it has been shown that individuals consuming white or oily
fish, as part of a calorie-restricted diet for 8 weeks, on average lost 1 kg

of body weight more than control subject

 

In summary, we report that specific types of fish intake are differentially
associated with the risk of diabetes. Total intake of both white fish and
oily

fish was associated with a lower risk of diabetes, reinforcing the public
health message to consume fish regularly. Shellfish intake was associated
with

an increased risk of diabetes, which highlights the potential importance of
seafood preparation and cooking methods. The increased risk of diabetes with

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