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Can Eating Seafood Cause Diabetes?

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By Apollo 24|7, Published on - 05 July 2024

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You may have heard whispers suggesting that seafood could spike your blood sugar levels and potentially trigger diabetes. But, does eating seafood cause diabetes? Is it the fish on your plate or the method of its preparation that we should be concerned about? Let's unravel this mystery and confidently navigate through our seafood choices.

Seafood: Friend or Foe?

In its purest form, seafood is not a direct cause of diabetes. The way it is prepared, however, makes all the difference. For instance, seafood dishes that are fried, breaded, or high in fat like fried fish or shrimp can result in excessive calorie and fat intake. Regular consumption could potentially contribute to weight gain and increase your risk of developing type 2 diabetes.

Overconsumption of shellfish like shrimp, prawns, crab, and oysters, especially when prepared with added fats, sugars, or sauces may elevate cholesterol and blood sugar levels. Research suggests that a higher intake of shellfish (one or more portions per week) was associated with a 36% increased risk of developing type 2 diabetes.

The Power of Omega-3

In contrast to the potential risks discussed above, certain types of fish may help reduce the risk of type 2 diabetes. Fatty fish like salmon, mackerel, and sardines are high in beneficial omega-3 fatty acids which can improve insulin sensitivity and reduce inflammation.

Balance is Key

While seafood itself does not directly cause diabetes, the way it's prepared can impact your diabetes risk. Balancing your seafood consumption by opting for healthier cooking methods and limiting fried or high-fat seafood dishes is a sensible approach to managing diabetes risk.

Remember, managing diabetes effectively requires taking charge; it might seem challenging at first but not impossible. The Apollo Super 6 program provides personalized support and resources necessary for managing diabetes, including diet, physical activity, and other lifestyle modifications.

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