Seafood Increase Risk of Diabetes
Eating fish regularly can provide protection against type 2 diabetes, but eating shellfish might have the opposite effect, according to a study that evaluated a risk of about 25 percent.
They found that men and women who consumed amounts of seafood mainly shrimps, crabs and mussels, had about 36 percent higher risk of developing type 2 diabetes.
But “can not be the seafood which increased the risk of diabetes,” said Dr. Nita Forouhi, Addenbrooke’s Hospital, University of Cambridge.
Rather, cooking and processing methods used in the UK, would be responsible, as for example when frying oils or butter and mayonnaise served with seafood sauces, may increase cholesterol intake , which in turn may increase the risk of diabetes.
Forouhi and colleagues assessed weekly intake of seafood besides fish white fish like cod, haddock, sole and halibut, or fatty fish such as mackerel, salmon, tuna and salmon, about 12,183 men and 9801 women who participated in the study aged between 40 and 79 years old, who until now and had no history of diabetes.
During an average of 10 years, 725 of these men and women developed type 2 diabetes.
Both the lower risk associated with white fish and fish oil and the increased risk associated with seafood intake remained when the researchers evaluated a number of risk factors for diabetes including physical activity, obesity, alcohol consumption and consumption fruit and vegetables.
