Insights & Discussion
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.
Discover Related Insights
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.
Omega-3 fatty acids found in selected fish oils, particularly smoked eel, effectively managed dyslipidemia and reduced cardiovascular disease risk factors.
2021 Journal of Medicinal Food Influence of Omega-3 Fatty Acid-Rich Fish Oils on Hyperlipidemia: Effect of Eel, Sardine, Trout, and Cod Oils on Hyperlipidemic Mice Kontostathi M, Isou S, Mostratos D, Vasdekis V, Demertzis N, Kourounakis A, et al.
Animal Study Cardiovascular Disease Cholesterol Digestive Health
The study began by inducing dyslipidemia through a high fat diet in a mouse model. After 30 days of this diet, all animals displayed hyperlipidemia. Subsequently, the diet was switched to consist of 90% standard rodent chow and 10% oil derived from different fish varieties (eel, sardine, cod liver, trout). This diet was maintained for the next 60 days. Blood glucose, total blood cholesterol, triglycerides, and high-density lipoprotein were quantified at the end of the study period. Additionally, the fish oils' omega-3 and omega-6 fatty acid percentages and ratio were taken into account by using gas chromatography.
The results showed that incorporating fish oils in the diet considerably improved the hyperlipidemic state triggered by the high-fat diet. Specifically, eel and cod liver oil diets led to significant decreases in triglycerides. Meanwhile, all diets, apart from the standard rodent chow and sardine, resulted in noticeable decreases in blood glucose. Interestingly, smoked eel stood out as the best source for omega-3 fatty acids due to its optimal balance of omega-6 fatty acids, excellently alleviating the mixed hyperlipidemia induced by the high-fat diet.