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Fish consumption reduces the risk of diabetes, heart disease and obesity
Last reviewed: 01.07.2025
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People who regularly eat fish as their main source of animal protein have lower blood glucose levels and are at lower risk of developing type 2 diabetes, cardiovascular disease and obesity than those who do not eat it, scientists from the University of Valencia report in the journal Nutrición Hospitalaria. Eating large amounts of dried and/or red meat has the opposite effect.
The study's author, Mercedes Sotos Prieto, states:
"In Mediterranean countries, consumption of foods that are a traditional part of the Mediterranean diet has declined in recent decades. Consumption of saturated fats, mainly from red meat and processed foods, has increased markedly and this is really worrying."
Sotos Prieto and his colleagues tried to analyze the dietary habits of older people in terms of fish and meat consumption. They also wanted to find out whether there was any connection between the Mediterranean diet and factors associated with the risk of developing cardiovascular diseases and diabetes.
The study involved 340 men and 605 women aged 55-80 years who had a high risk of developing cardiovascular disease.
The results of the study showed that people whose diet was dominated by fish had low blood glucose levels, while people who preferred to eat red meat and/or factory-made sausage products had a high risk of developing diabetes and obesity.
In conclusion, the study authors said:
"The average consumption of red meat once a day is high compared to dietary recommendations. This finding may be due to the influence of popular diets that recommend eating roast veal."
It has also been determined that excessive consumption of red meat can increase the risk of:
- Development of cardiovascular diseases.
- Development of type 2 diabetes.
- Development of hypertension.
- Decreased overall life expectancy due to the development of cancer and heart disease.
The authors stress that this was a cross-sectional study, so causation cannot be determined. It should be noted that other studies have shown similar benefits of eating fish, particularly in relation to type 2 diabetes.
Various hypotheses have been put forward to explain why fish consumption reduces the risk of diabetes and cardiovascular disease. One is that omega-3 fatty acids, which are found in large quantities in fish, improve the sensitivity of skeletal muscle cells to insulin.
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