FRIDAY, Jan. 22, 2021 (HealthDay News) -- Consumption of oily fish, but not non-oily fish, is associated with a lower risk for type 2 diabetes (T2D), according to a study published online Jan. 11 in Diabetes Care.
Guo-Chong Chen, from the Albert Einstein College of Medicine in New York City, and colleagues used data from 392,287 middle-aged and older participants (55 percent women) in the U.K. Biobank to evaluate associations of oily and non-oily fish consumption and fish oil supplements with incident T2D.
The researchers found that during a median 10.1 years of follow-up, there were 7,262 incident cases of T2D. For those who reported less than one serving/week, one serving/week, and two or more servings/week of oily fish consumption, the multivariable-adjusted hazard ratios of T2D were 0.84, 0.78, and 0.78, respectively, compared with participants who reported never consuming oily fish. There was no association between consumption of non-oily fish and the risk for T2D. There was a 9 percent lower risk for T2D among participants who reported regular fish oil use at baseline versus non-users and an 18 percent lower risk among baseline regular users of fish oil who also reported fish oil use during at least one of the 24-hour dietary recalls versus constant non-users.
"At present, it is prudent to recommend fresh oily fish as a part of a healthy dietary pattern instead of fish oil supplements for diabetes prevention," the authors write.
https://consumer.healthday.com/oily-fish-consumption-tied-to-lower-diabetes-risk-2649920285.html
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