New study suggests fish consumption may increase risk of diabetes

NEW YORK Although the benefits of eating fish may lower one's risk for developing heart disease, one study is suggesting the same does not apply to diabetes.

The study, published in the Septemeber issue of the American Journal of Clinical Nutrition, investigated the relationship between fish and omega-3 fatty acid intake and the development of diabetes among 152,700 women enrolled in the Nurses' Health Study and 42,504 men enrolled in the Health Professionals Follow-Up Study.

The prevalence of diabetes among the study subjects was 1.17 times more likely among people who ate fish two to four times a week, and 1.22 times more likely among those who ate fish 5 or more times a week, relative to those who ate lesser amounts of fish.

The study was lead by Dr. Frank B. Hu, at Harvard School of Public Health in Boston. Hu and colleagues noted that studies have demonstrated beneficial effects of fish and omega-3 fatty acids on multiple risk factors associated with diabetes, and on heart disease.