Type 2 Diabetes Risk and…Sardines?

Older people with prediabetes who followed a diet rich in sardines for 1 year show significant reductions in risk of developing type 2 diabetes compared with those placed on a similarly healthy diet but without the sardines, results from a new randomized trial show.

 “A 1-year, sardine-enriched type 2 diabetes-preventive diet in an elderly population with prediabetes exerts a greater protective effect against developing type 2 diabetes and cardiovascular events, by improving anthropometric parameters, blood chemistry profile, lipid composition in erythrocytes membranes, and metabolomics data,” report the authors in research published in Clinical Nutrition by Diana Díaz-Rizzolo, PhD, of the Hospital Clinic of Barcelona, Spain, and colleagues.

Sardines Linked to Reduced Type 2 Diabetes Risk — https://www.medscape.com/viewarticle/951528?src=rss#vp_1

Very small study with very interesting findings.

If I only liked sardines.

12 thoughts on “Type 2 Diabetes Risk and…Sardines?

  1. I wonder how many servings of sardines per week? I like them, but have not had one in years. I wonder if it matters whether they’re packed in water or oil?

    • Two servings per week 100 gm each. Probably olive oil, mentioned briefly in the article but I’m not 100% positive if all sardines consumed were oil packed. Small study (n=152) and first of it’s kind to study the sardine effect so results have not been replicated in other studies. All participants were placed on diabetic diets so we don’t know the effect of this dietary change as they all likely had differing diets prior to the study. If your diet was worse the positive effects of any dietary change could be substantial. I am placing sardines in the “can’t hurt but might help you” category of foods. But I still don’t like sardines.

      • Tuna probably not as it is a larger, less oily fish. There is also the mercury issue with larger fish. Salmon probably has more of “the sardine effect” since it is a fattier fish. Wild caught is more nutritious than farmed but I happen to like farmed salmon.

      • I’m sure all the salmon I eat is farmed. Does it taste different from the wild? When I lived in Washington state perhaps I ate wild.

      • Yes. Farm raised salmon is fattier due to the type of feed they receive which as you can imagine is vastly different than the diet available in the wild.

      • I would much rather have wild fish. But it comes down to what is available. When I lived in Alaska and Washington it was easy to get. Around here not so much. But you can get plenty of other fish wild but I really like salmon. Swordfish is my favorite. But I have not seen that in years. I think there was a mercury problem.

      • I’m in Oklahoma and therefore do not trust any “fresh” fish behind the glass on ice. From my days in the NE I know fresh fish too. A lot of the so called fresh fish I see is definitely not fresh and I find it funny that the stores defrost frozen fish and put it on ice to sell to unsuspecting consumers.

  2. If I lived in Oklahoma, I think I would rather buy my fish frozen. At least then I would know or at least hope that it has been frozen from the time it was caught. And if done properly, will taste nearly as good as fresh. I have a neighbor who has been a fisherman all his life. And he has a technique for freezing his fish in a block of ice. And once you get it thawed, which by the way takes awhile, it really does taste just like fresh.

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