Studies have shown that eating fish could help to reduce the risk of developing heart disease in women with type 2 diabetes (non insulin-dependent diabetes mellitus). The study was conducted on more than 5000 nurses diagnosed with type 2 diabetes but with no history of any heart disease, stroke or cancer. The group was divided into 3 categories depending upon the amount of fish they ate.
It was observed that those women who ate fish once or three times in a month reduced the risk of developing heart disease by 30%, those who ate fish once a week reduced the risk by 40% and those females who ate fish more frequently (i.e. 5 to more times in a week) decreased the risk of developing heart disease by 64%. During the study it was also observed that those women who ate more fish also consumed more of fruits and vegetables and less of red and processed meat.
The reduced risk has been attributed to the presence of omega-3 fatty acids in fish, which help to decrease the triglycerides levels in blood, improve blood vessel function and reduce the risk of blood clot formation. Fish rich in omega-3 fatty acids include mackerel, lake trout, herring, sardines, tuna and salmon.
Hence, the above studies show that women with type 2 diabetes may get the same benefits as healthy people from eating omega-3 fatty acid rich fish. In fact, American Heart Association recommends eating two servings of fish twice a week, as it is a rich source of protein without the high saturated fat found in fatty meat products