Shellfish would raise diabetes risk
Eating fatty fish regularly whites and protect type 2 diabetes, but a study in the UK suggests that seafood would have the reverse effect.
The authors of the investigation noted a 25 percent lower risk of developing type 2 diabetes in men and women who consumed one or more weekly servings of fatty fish or white.
But, unexpectedly, found that people who ate the same amount of seafood (especially shrimp, crab and mussels) had a 36 percent increased risk of type 2 diabetes.
But “it would be the seafood itself that increases the risk of diabetes,” said Dr. Nita Forouhi, Addenbrooke’s Hospital, University of Cambridge.
Rather it will be cooking and preparation used, for example, in Britain: the oil or butter used to fry sauces and mayonnaise served with seafood. All this would raise the consumption of cholesterol and, therefore, the risk of diabetes.
The team evaluated Forouhi weekly consumption of seafood white fish (like cod, haddock and fish anon butter) or fatty fish (like mackerel, herring, tuna and salmon) in 9801 men and 12,183 women.
The participants were between 40 and 79 years and showed no diabetic history. In 10 years, 725 developed type 2 diabetes.
Both the low risk associated with consumption of white and fatty fish, such as high risk associated with seafood consumption is kept to consider several risk factors for diabetes such as physical inactivity, obesity, alcohol intake and low consumption of fruits and vegetables.
The team insists that the relationship between seafood consumption and the risk of diabetes requires more research in other populations. That relationship, Forouhi said, “does not mean that one causes the other.”
The results on the consumption of white fish and fatty “strengthen the public health message of eating fish regularly, while the findings associated with seafood consumption should be studied further.
