Association between type of dietary fish and other seafood intake and risk of type 2 diabetes
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This population-based prospective study including 21,984 men and women participating in the EPIC-Norfolk cohort aimed to investigate the association between fish and other seafood intake (subdivided into white fish, oily fish, fried fish, shellfish) and new-onset type 2 diabetes. A semi-quantitative food-frequency questionnaire was used. The median duration of follow-up was 10.2 years, during which 725 incident diabetes cases were reported. After adjusting for multiple confounding variables, a higher total fish intake was significantly associated with a lower risk of diabetes. White overall fish and oily fish intake were also inversely associated with diabetes risk, though the associations were no longer significant when adjusting for dietary factors or obesity. No association was found between fried fish intake and diabetes risk, whereas consuming shellfish was associated with an increased diabetes risk. In conclusion, total, white, and oily fish consumption appears to be beneficial for reducing diabetes risk, whereas greater shellfish intake appears to enhance the risk for type 2 diabetes.
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