Oily fish, particularly sardines, due to their high omega-3 and taurine content, may play a protective role in slowing the progression towards type 2 diabetes.
The methodology used in this research involved an integrative review of both observational studies and clinical trials to study the potential correlation between sardine consumption and preventing type 2 diabetes. The focus was specifically on oily fish that are rich in omega-3 and taurine and contain low amounts of persistent organic pollutants, with a special emphasis on sardines due to their high concentration of the beneficial compounds.
The results illustrated a possible protective effect of consuming oily fish, particularly sardines, against the progression towards type 2 diabetes. Despite the controversy surrounding fish consumption and diabetes risk, it was observed that the high content of omega-3 fatty acids and taurine in these fish might be a key factor in their potential antidiabetogenic effect. However, the presence of persistent organic pollutants in these fish creates a challenge that needs careful consideration.
