The most well-known and researched health benefits of fatty fish are related to the prevention of cardiovascular disease and inflammatory conditions. However, in recent years, interest in knowing whether sardines may reduce the risk of type 2 diabetes grown up. With that, check now the benefits of sardines and the reduction of the risk of diabetes of type 2.
Read more: Foods that are responsible for increasing uric acid levels
see more
Secret of youth? Researchers reveal how to reverse…
The "powers" of porridge: check out the benefits of oats in…
benefits of sardines
- Rich in omega 3: The sardine is classified as a fatty fish, but it has good quality fat, with a considerable fraction of omega 3.
- Calcium source: A can of sardines (85g) offers more than 460 mg of the mineral, preventing osteoporosis, being a better source even than cow's milk.
- Source of Vitamin D: Vitamin D is essential to allow the absorption of minerals in the body. In addition to obtaining it through exposure to the sun, the diet also helps, so sardines are an excellent ally.
- Protein rich: A high-protein diet is also associated with lowering blood pressure in the arteries, controlling diabetes, and reducing the risk of cancer.
- Protects the brain: Sardines are also rich in tryptophan, phosphorus and vitamin B12, which help to ensure the quality of our brain.
Do sardines reduce the risk of type 2 diabetes?
A team from the August Pi i Sunyer Institute for Biomedical Research (IDIBAPS) decided to conduct a study to see if sardines really could help reduce the risk of type 2.
A total of 200 adults with pre-diabetes were recruited and received sardine supplements and an adequate diet in this research. A year later, researchers reached some important conclusions.
One of them is that healthy eating patterns and the establishment of a favorable microbiota can prevent the development of type 2 diabetes in elderly obese individuals in the period of pre-diabetes.
Next, dietary sardine supplementation to prevent type 2 diabetes for one year was protective against the development of heart disease and episodes of heart conditions.
Parameters such as blood pressure, fatty acid composition and expression of disease risk genes were improved. This supplementation is given by eating sardines only twice a week.
We know that it is not the only nutrient that plays a decisive role, but the taurine content of sardines is an important factor. Although the body is able to produce this amino acid, it only does so in very small amounts, so it must be consumed through food (found in fish and seafood).
