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Eating sardines twice a week for a year significantly reduces the risk of developing type 2 diabetes in prediabetic individuals aged 65 and above.
In this study, 152 individuals with prediabetes and age 65 or older were chosen from three primary care centers in Barcelona. These subjects had a fasting glucose of 100-124 mg/dL. They were divided into two intervention groups: a control group (CG) and a sardine group (SG). While both groups were given the same nutritional diet to prevent type 2 diabetes for a year, the sardine group was instructed to include 200 grams of sardines in their diet every week. Data including fasting glucose levels, type of diet followed, and other demographic variables were collected before starting and after ending the diet.
After a year, the sardine group, when compared to the control group, showed significant reductions in the percentage of individuals classified as very high risk for developing type 2 diabetes. The sardine group also showed improved health parameters such as increased HDL-cholesterol and adiponectin levels, decreased triglyceride levels, and slightly reduced blood pressure. Additionally, the consumption of sardine nutrients - omega-3, EPA and DHA, vitamin D, fluorine, and taurine - was significantly higher in the sardine group. Further, changes in erythrocyte membrane fatty acids were detected only in the sardine group, which included a decrease in 5 omega-6 fatty acids and an increase in 3 omega-3 fatty acid types.
A one-year, sardine-enriched diet in an elderly population with pre-diabetes exerts a greater protective effect against developing type 2 diabetes and cardiovascular events.
Following the nutrition intervention, 29.6% of SG subjects had left the "very high" risk group (from 37.3% to 7.7%), while only 4.9% of CG subjects had managed to do so (from 27.3% to 22.4%), a finding which is significantly different.
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Sardines, being an affordable source of Omega-3 and other cardioprotective nutrients, can potentially reduce the need for Omega-3 supplementation and manage cardiometabolic diseases.
2023 Frontiers in Nutrition Eating more sardines instead of fish oil supplementation: Beyond omega-3 polyunsaturated fatty acids, a matrix of nutrients with cardiovascular benefits Santos HO, May TL, Bueno AA
Review Article Cardiovascular Disease Cholesterol High Blood Pressure
The abstract primarily acknowledges the importance of Omega-3 polyunsaturated fatty acids with respect to managing diseases related to heart health and metabolism, for instance, type 2 diabetes, hypertension, hypertriglyceridaemia, and fatty liver disease. However, these fatty acids are not the sole beneficial component of sardines. Minerals including but not limited to calcium, potassium, and magnesium as well as substances like taurine and arginine found in sardines have a significant role in controlling mild inflammation and oxidative stress which are usually present in cardiovascular diseases and hemodynamic dysfunction.
The results discussed in the abstract suggest a positive correlation between consumption of sardines and potential cardiometabolic benefits. By considering the dose-response relationship effects, a pragmatic approach towards consumption of nutrients was suggested. The intake of sardines was seen not only as a means of Omega-3 supplementation but also as a comprehensive approach to enhancing cardiovascular health. The abstract concludes with an emphasis on the many beneficial nutrients found in sardines besides Omega-3, underlining the need to shift the focus from synthetic supplementation to natural dietary improvement.
Nutrition, particularly an anti-inflammatory Mediterranean diet supplemented with oily fish and omega-3 supplements, can potentially reduce inflammation and improve symptoms of rheumatoid arthritis.
2023 Autoimmunity Reviews Nutrition and its role in prevention and management of rheumatoid arthritis Nikiphorou E, Philippou E
Review Article Mediterranean Diet Omega-3 Fatty Acids Sardine
The review examines evidence indicating a possible connection between nutrition and the risk and management of rheumatoid arthritis, an autoimmune disease having an immune-inflammatory response. The impact of different food types was considered, including pro-inflammatory and anti-inflammatory foods. Specifically, the research highlights the effectiveness of a Mediterranean diet, rich in fish and supplemented with omega-3 polyunsaturated fatty acids, in reducing inflammation and oxidation. Other factors such as herbs and spices, beverages, vitamin D, and probiotics were also taken into account. The research emphasizes the direct and indirect role of nutrition through the management of co-morbidity.
The disease activity was observed to improve with dietary changes, particularly a propensity to reduce inflammation, oxidation, and beneficial effects on gut microbiota. An anti-inflammatory Mediterranean diet, supplemented with consumption of oily fish at least twice a week, and daily intake of omega-3 polyunsaturated fatty acid supplements of 2 g, has been recommended. The study also highlights the importance of rheumatologists working closely with registered dietitians to support patients in managing a well-balanced diet according to their individual needs.
Cherries and blueberries, rich in phenolic compounds, can be effectively used in pharmaceutical products, smart foods, functional beverages, and nutraceuticals to prevent or treat diseases.
2022 Molecules Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties Gonçalves AC, Nunes AR, Flores-Félix JD, Alves G, Silva LR
Review Article Anti-Diabetic Anti-Inflammatory Antioxidant
The research primarily studied the health-promoting potential of cherries and blueberries, given their high nutritional density and substantial phenolic compounds. The focus was on their ability to counteract oxidative stress markers and suppress pro-inflammatory responses, which are significant factors in chronic diseases such as diabetes. The researchers analyzed these fruits for their potential incorporation into various products such as pharmaceutical preparations, smart foods, functional beverages, and nutraceuticals.
In the discussion of the results, it was emphasized how cherries and blueberries exhibit significant biological potential. They were not only seen as effective in combatting oxidative stress and inflammation but also as potential immune boosters. The conclusions underscored the fruits' potential role as functional foods and their relevance to the burgeoning popularity of functional beverages, hinting at their promise for inclusion in a variety of health-related products.
Using grape seed oil in the sardine canning process enhances the lipid nutritional quality and increases the fat, protein, and ash contents.
2022 Journal of Food Science and Technology Variations in nutritional quality and fatty acids composition of sardine (Sardina pilchardus) during canning process in grape seed and olive oils Bouriga N, Rjiba Bahri W, Mili S, Massoudi S, Quignard JP, Trabelsi M
Experimental Study Grape Seed Oil Sardine
The researchers employed grape seed oil (GSO) in the canning process of sardines, comparing its effects on the nutritional quality of the canned fish to that of the traditional olive oil (OO). The assessment focused on the quantities of polyphenols, flavonoids, and non flavonoids present in both the GSO and OO, while also considering the levels of polyunsaturated fatty acids (PUFA) specifically linoleic acid in the GSO. The fat, protein, and ash content in the canned sardines were also tracked over a period of 90 days.
In the results discussion, it was observed that GSO contained significantly higher levels of polyphenols, flavonoids, and non flavonoids than OO. Additionally, GSO was rich in PUFA, particularly linoleic acid. Following the canning process, canned sardines preserved using GSO demonstrated a significant increase in protein, fat, and ash content. Notably, the use of both GSO and OO resulted in a decrease in both atherogenic and thrombogenic indices to less than 1, implying improved lipid nutritional quality. Critically, levels of thiobarbituric acid and Total volatile base nitrogen remained below critical limits.
Sardines are highly proven to be able to effectively prevent type 2 diabetes, prevent hypertension, and lower blood pressure, especially for senior citizens.
2021 Muhammadiyah International Public Health and Medicine Proceeding The Benefits of Consuming Sardines to Prevent Hypertension and Type 2 Diabetes Mellitus for Senior Citizens Nurdiana Febriyanti V
Cohort Study High Blood Pressure Omega-3 Fatty Acids Sardine
Sardines contain anti-inflammatory, and antioxidant roles, boost cell membrane fluidity, boost the number of insulin receptors and insulin action, and also contain hypotensive and hypoglycemic effects.
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