Tag Archives: fish

Eating Fish May Help Men Reduce Risk For Type 2 Diabetes

MedWire Share to FacebookShare to Twitter (7/25, Albert) reported that, according to a study Share to FacebookShare to Twitter published online July 20 in the American Journal of Clinical Nutrition, “eating fish can help men reduce their risk for type 2 diabetes.” After analyzing data on 22,921 men and 29,759 women without a history of diabetes who ranged in age from 45 to 75 and who were followed for about five years, researchers “found that when compared with men in the lowest quartile for overall fish consumption, those in the highest quartile for consumption had a significant 27% reduced risk for developing type 2 diabetes.”

Notably, “fish consumption in women was not significantly related to a risk for type 2 diabetes,” Medscape Share to FacebookShare to Twitter (7/25, Barclay) reported.

Eating Fish, Shellfish May Reduce Risk For Diabetes

MedWire Share to FacebookShare to Twitter (6/21, Ford) reported, “Analysis of data from over 100,000 individuals in China has shown that eating fish and shellfish significantly reduces the risk for developing diabetes,” according to a study Share to FacebookShare to Twitter published online June 15 in the American Journal of Clinical Nutrition. After evaluating “data collected from 51,963 men aged 40-74 years and 64,193 women aged 40-70 years,” all of whom were free of cardiovascular disease, cancer, or type 2 diabetes at study start and who were followed for about nine years, researchers found that “increased intake of fish, shellfish, and long-chain n-3 fatty acids was associated with a significantly decreased risk of developing type 2 diabetes in women. In men, only shellfish intake predicted a significantly decreased risk for diabetes.”

Consuming Baked, Broiled Fish May Help Protect Against Heart Failure

The Washington Post Share to FacebookShare to Twitter (5/24, Stein) “The Checkup” blog reported that consuming baked or broiled fish may be beneficial for the heart, according to research published in the journal Circulation: Heart Failure. Investigators “analyzed data collected between 1991 and 2008 from 84,493 women participating in the federally funded Women’s Health Initiative.” The researchers found that individuals “who consumed the most baked or broiled fish — five or more servings per week — were about 30 percent less likely to develop heart failure over a 10-year period.”

CNN Share to FacebookShare to Twitter /Health.com (5/25, McMillen) reports, however, that “if the fish was fried, it appeared to be harmful, not healthy. Eating just one serving of fried fish per week was linked to a 48% higher risk of heart failure, even after the researchers accounted for the participants’ overall diet (including French fries and other fried foods) and medical histories.”

WebMD Share to FacebookShare to Twitter (5/24, Hendrick) reported that the researchers also found that “the type of fish eaten may affect the risk of heart failure. Dark fish, such as salmon, mackerel, and bluefish, was associated with a significantly greater risk reduction than tuna or white fish, such as sole, snapper, and cod.”

HealthDay Share to FacebookShare to Twitter (5/24, Salamon) reported that, additionally, the “study indicated that participants whose diets included more baked and broiled fish tended to be healthier and younger than peers who ate fried fish, as well as more physically active and fit. They were also more educated, less likely to smoke and had fewer incidences of diabetes, high blood pressure and cardiovascular disease.”

 

Regular Fish Consumption May Help Prevent AMD


In continuing coverage, the Washington Post (3/29, Searing) reports that omega-3 fatty acid fish oils may help prevent the development of age-related macular degeneration (AMD), according to a study published online March 14 in the Archives of Ophthalmology. For the study, researchers analyzed “data on 38,022 women, who averaged 55 years old and had no AMD at the start of the study.” Over the course of ten years, researchers found that women “who regularly consumed at least one serving of fish a week — especially canned tuna or dark-meat fish such as mackerel, salmon, sardines, bluefish or swordfish — were 42 percent less likely to have developed AMD than were women who ate less than one serving of fish a month.”