Regular consumption of fish can reduce the risk of heart disease by more than half in women who have type 2 diabetes.

Previous research has demonstrated the value of regular fish consumption in reducing the risk of heart disease. Oily fish, in particular, are rich in omega-3 fatty acids, which reduce blood clot formation and improve the function of blood vessels. Now a new report from the long-running Nurses' Health Study, covering over 100,000 women, shows the benefits of fish apply to those with type 2 diabetes.

The womens' dietary habits have been followed up since 1976. The current report divided women with type 2 diabetes into five groups, depending on their level of fish consumption. Those eating fish five or more times a week had a 64 per cent reduced risk of heart disease compared to those who ate fish less than once a month. Given that heart disease is one of the key complications of type 2 diabetes, it could be especially important for diabetics to try to include fish in their diet. Good sources of omega-3 fatty acids include mackerel, lake trout, herring, sardines, albacore tuna and salmon.

Source

Circulation 1st April 2003