NEW YORK (Reuters Health) - Eating white and oily fish regularly may provide protection against type 2 diabetes, but eating shellfish may have the opposite effect, a study from the UK hints.
The study team noted about 25 percent less risk type 2 diabetes among men and women who reported eating one or more, as opposed to fewer, servings of white or oily fish each week.
Unexpectedly, however, they found that men and women who ate similar amounts of shellfish -- primarily prawns, crab, and mussels -- had about 36 percent increased risk of developing type 2 diabetes.
But "it may not be the 'shellfish' per se which increased the risk for diabetes," Dr. Nita Forouhi, of Addenbrooke's Hospital, University of Cambridge, noted in an email to Reuters Health.
Rather, the cooking and preparation methods used in the UK, for example, oils used when frying or butter- and mayonnaise-based sauces served with shellfish, may increase cholesterol intake which, in turn, may raise diabetes risk.
I read something similar recently and was thinking that it was annoying as hades to consider seafood as a "problem" food. On one hand, we're told to eat plenty of seafood on the other hand, we're now told it might not be such a good idea. Cracks me up. Bottom line seems to be everything in moderation.
On Fri, 23 Oct 2009 11:40:08 -0400, Susan <su...@nothanks.org> wrote: >x-no-archive: yes
>Donna wrote:
>> I read something similar recently and was thinking that it was annoying as >> hades to consider seafood as a "problem" food. On one hand, we're told to >> eat plenty of seafood on the other hand, we're now told it might not be >> such a good idea. Cracks me up. Bottom line seems to be everything in >> moderation.
>NO.
>Shellfish was not found to be a cause, it stated it was correlated.
>It went on to say that it's probably the fried breading causing the problem.
>Susan
It did no mention breading at all.
"Rather, the cooking and preparation methods used in the UK, for example, oils used when frying or butter- and mayonnaise-based sauces served with shellfish, may increase cholesterol intake which, in turn, may raise diabetes risk."
: NEW YORK (Reuters Health) - Eating white and oily fish regularly may : provide protection against type 2 diabetes, but eating shellfish may : have the opposite effect, a study from the UK hints.
: The study team noted about 25 percent less risk type 2 diabetes among : men and women who reported eating one or more, as opposed to fewer, : servings of white or oily fish each week.
: Unexpectedly, however, they found that men and women who ate similar : amounts of shellfish -- primarily prawns, crab, and mussels -- had : about 36 percent increased risk of developing type 2 diabetes.
: But "it may not be the 'shellfish' per se which increased the risk for : diabetes," Dr. Nita Forouhi, of Addenbrooke's Hospital, University of : Cambridge, noted in an email to Reuters Health.
: Rather, the cooking and preparation methods used in the UK, for : example, oils used when frying or butter- and mayonnaise-based sauces : served with shellfish, may increase cholesterol intake which, in turn, : may raise diabetes risk.
Well, I guess it pays to be kosher:-) Some benefit to having to give up all that lovely shellfish.
: > I read something similar recently and was thinking that it was annoying as : > hades to consider seafood as a "problem" food. On one hand, we're told to : > eat plenty of seafood on the other hand, we're now told it might not be : > such a good idea. Cracks me up. Bottom line seems to be everything in : > moderation. : >
: NO.
: Shellfish was not found to be a cause, it stated it was correlated.
: It went on to say that it's probably the fried breading causing the problem.
: Susan
So how about fish and chips, the predominant way British peole eat their fish?
On Fri, 23 Oct 2009 13:13:59 -0400, Susan <su...@nothanks.org> wrote: >x-no-archive: yes
>Boron Elgar wrote:
>> "Rather, the cooking and preparation methods used in the UK, for >> example, oils used when frying or butter- and mayonnaise-based sauces >> served with shellfish, may increase cholesterol intake which, in turn, >> may raise diabetes risk."
> How do you fry a shellfish without breading?? Rather WHY would you?
That has nothing to do with you misquoting the article.
>In the U.S., fried fish are thickly coated in batter and deep fried, >crab is eaten mixed with breading and fried, etc. Not so much mussels, >but clams are battered and fried, too.
>I thought U.K. style frying would be similar to fish and chips? Maybe >it's not the shellfish OR the oil, maybe it's those chips they come with >and what it's all washed down with?
>Kind of like the false stories about red meat consumption that doesn't >control for fries, white bread buns, sodas...
>Susan
None of this has anything at all to do with your misquoting the article.
> I read something similar recently and was thinking that it was annoying as > hades to consider seafood as a "problem" food. On one hand, we're told to > eat plenty of seafood on the other hand, we're now told it might not be > such a good idea. Cracks me up. Bottom line seems to be everything in > moderation.
I don't eat seafood unless you count occasional canned tuna and I still got it.
: > "W. Baker" <wba...@panix.com> wrote in message : > news:hbspb9$bdk$1@reader1.panix.com... : > : >> Well, I guess it pays to be kosher:-) Some benefit to having to give up : >> all that lovely shellfish. : >> : >> Wendy : > : > Except I think it's baloney. :-) : >
<boron_el...@hotmail.com> wrote: >On Fri, 23 Oct 2009 11:40:08 -0400, Susan <su...@nothanks.org> wrote:
>>x-no-archive: yes
>>Donna wrote:
>>> I read something similar recently and was thinking that it was annoying as >>> hades to consider seafood as a "problem" food. On one hand, we're told to >>> eat plenty of seafood on the other hand, we're now told it might not be >>> such a good idea. Cracks me up. Bottom line seems to be everything in >>> moderation.
>>NO.
>>Shellfish was not found to be a cause, it stated it was correlated.
>>It went on to say that it's probably the fried breading causing the problem.
>>Susan
>It did no mention breading at all.
>"Rather, the cooking and preparation methods used in the UK, for >example, oils used when frying or butter- and mayonnaise-based sauces >served with shellfish, may increase cholesterol intake which, in turn, >may raise diabetes risk."
I had not read it, but I will now.
That is a double "may" there:
'oils used when frying or butter- and mayonnaise-based sauces served with shellfish, may increase cholesterol intake'. It may; it also may not.
'may raise diabetes risk'. I have never seen elevated cholesterol ingestion cited as a possible risk factor for diabetes, not even from the statins lobby. I do not recall any papers making that claim either.
Of course I could have missed them. Is anyone else aware of papers relating cholesterol ingestion to type 2? Or even of elevated serum cholesterol as a causative factor for type 2?
> I read something similar recently and was thinking that it was annoying as > hades to consider seafood as a "problem" food. On one hand, we're told to > eat plenty of seafood on the other hand, we're now told it might not be > such a good idea. Cracks me up. Bottom line seems to be everything in > moderation.
Bottom line is to eat the right amount (32 oz) of food daily:
Andrew <>< -- Andrew B. Chung, MD/PhD Board-certified Heart Doctor and Author of "Be Hungry" http://NetCabal.com "Don't be left behind as were Cleopas and Simon ... ... -----------------> be hungry ! ! !"
>NEW YORK (Reuters Health) - Eating white and oily fish regularly may >provide protection against type 2 diabetes, but eating shellfish may >have the opposite effect, a study from the UK hints.
>The study team noted about 25 percent less risk type 2 diabetes among >men and women who reported eating one or more, as opposed to fewer, >servings of white or oily fish each week.
>Unexpectedly, however, they found that men and women who ate similar >amounts of shellfish -- primarily prawns, crab, and mussels -- had >about 36 percent increased risk of developing type 2 diabetes.
>But "it may not be the 'shellfish' per se which increased the risk for >diabetes," Dr. Nita Forouhi, of Addenbrooke's Hospital, University of >Cambridge, noted in an email to Reuters Health.
>Rather, the cooking and preparation methods used in the UK, for >example, oils used when frying or butter- and mayonnaise-based sauces >served with shellfish, may increase cholesterol intake which, in turn, >may raise diabetes risk.
It is part of the continuing EPIC-Norfolk series. I have copied the summary below.
If you go into the details I think their statistics are a little wobbly for any sort of firm statements when you look at the actual shellfish data. But we have better statisticians here, so I'll leave that for their comment.
The comment by the author concerning cooking methods looks odd when you note that white or oily fish is commonly deep-fried in batter or breading in the UK, that those statistics were also noted and this appears in the results: "Fried fish was not significantly associated with diabetes risk."
As an aside, to me that is a very important result that has been overlooked in the press.
In my travels in the UK the most common method I encountered for cooking shellfish was in wine or stock and their own liquor for mussels and similar, or kilpatrick or mornay for oysters. I had several marvellous meals of mussels in pubs (which are also low-spike when cooked that way). I don't recall encountering fried or deep-fried shellfish; back here in Australia we usually sear scallops very briefly in oil or butter; some fish shops sell deep-fried battered oysters or scallops but it's not common.
However, they have lumped crustaceans in with their definition as “shellfish, e.g., crab, prawns, mussels”. That puts a slightly different perspective, but deep-fried battered prawns (shrimp) seemed less commonly available in the UK than prawns and crab cooked by the traditional boiling methods. Maybe Nicky or another Brit could comment.
OBJECTIVE— To investigate the association between fish and seafood intake and new-onset type 2 diabetes.
RESEARCH DESIGN AND METHODS— This was a population-based prospective cohort (European Prospective Investigation of Cancer [EPIC]-Norfolk) study of men and women aged 40–79 years at baseline (1993–1997). Habitual fish and seafood intake (white fish, oily fish, fried fish, and shellfish) was assessed using a semiquantitative food frequency questionnaire and categorized as less than one or one or more portions/week. During a median (interquartile range) follow-up of 10.2 (9.1–11.2) years, there were 725 incident diabetes cases among 21,984 eligible participants.
RESULTS— Higher total fish intake (one or more versus less than one portions/week) was associated with a significantly lower risk of diabetes (odds ratio [OR] 0.75 [95% CI 0.58–0.96]), in analyses adjusted for age, sex, family history of diabetes, education, smoking, physical activity, dietary factors (total energy intake, alcohol intake, and plasma vitamin C) and obesity (BMI and waist circumference). White fish and oily fish intakes were similarly inversely associated with diabetes risk, but the associations were not significant after adjustment for dietary factors (oily fish) or obesity (white fish). Fried fish was not significantly associated with diabetes risk. Consuming one or more portions/week of shellfish was associated with an increased risk of diabetes (OR 1.36 [1.02–1.81]) in adjusted analyses.
CONCLUSIONS— Total, white, and oily fish consumption may be beneficial for reducing risk of diabetes, reinforcing the public health message to consume fish regularly. Greater shellfish intake seems to be associated with an increased risk of diabetes, warranting further investigation into cooking methods and mechanisms.
<boron_el...@hotmail.com> wrote: >On Fri, 23 Oct 2009 13:13:59 -0400, Susan <su...@nothanks.org> wrote:
>>x-no-archive: yes
>>Boron Elgar wrote:
>>> "Rather, the cooking and preparation methods used in the UK, for >>> example, oils used when frying or butter- and mayonnaise-based sauces >>> served with shellfish, may increase cholesterol intake which, in turn, >>> may raise diabetes risk."
>> How do you fry a shellfish without breading?? Rather WHY would you?
>That has nothing to do with you misquoting the article.
>>In the U.S., fried fish are thickly coated in batter and deep fried, >>crab is eaten mixed with breading and fried, etc. Not so much mussels, >>but clams are battered and fried, too.
>>I thought U.K. style frying would be similar to fish and chips? Maybe >>it's not the shellfish OR the oil, maybe it's those chips they come with >>and what it's all washed down with?
>>Kind of like the false stories about red meat consumption that doesn't >>control for fries, white bread buns, sodas...
>>Susan
>None of this has anything at all to do with your misquoting the >article.
>No breading was mentioned in the article.
This is in the full paper:
The FFQ included six items of fish/seafood intake: “fried fish in batter, as in fish and chips”; “fish fingers/fish cakes”; “other white fish, fresh or frozen, e.g., cod, haddock, plaice, sole, halibut”, “oily fish, fresh or canned, e.g., mackerel, kippers, tuna, salmon, sardines, herring”; “shellfish, e.g., crab, prawns, mussels”; and “fish roe, e.g., taramasalata.”\
The wording in the body of the paper implies no differentiation between battering and breading. Nor did it include specification of the cooking methods for shellfish; on that they, and we, are just guessing.
They included prawns(shrimp) and crab in their definition. I often cook garlic prawns. In a low-to-medium-heat cast iron skillet I fry chopped garlic in olive-oil and butter until just turning brown, add the de-veined prawns and cook on both sides until just done. Delicious.
> I don't eat seafood unless you count occasional canned tuna and I > still got it.
I knew I liked this woman.
I do like white fish baked filets and seasoned with lemon pepper, and can appreciate shrimp, lobster, and crab. I have a hard time with a lot of the other seafood out there; it just doesn't appeal to me and man, have I tried. Salmon is so pretty, but I can't stand it. Oysters, clams, and scallops appear to be food of the gods, but can't stand them either.
I'll stick with what I said originally - moderation. If we feel like seafood, we'll have it.
> I make them often, but searing isn't referred to as frying, it doesn't > involve the depth of oil that frying refers to IME.
> Susan
I looked at some stir fry recipes and corn starch was mentioned often. Corn starch used in small amounts aka thickener ? This lead to something called extend bars as it seems corn starch metabolizes slowly or such is the claim.
Bill
Ps Alan. Goggle "The gay genius" a fav of mine 1947 deals with Su Tungpo Chinese poet.
Boron Elgar wrote: > On Fri, 23 Oct 2009 11:40:08 -0400, Susan <su...@nothanks.org> wrote:
>> x-no-archive: yes
>> Donna wrote:
>>> I read something similar recently and was thinking that it was >>> annoying as hades to consider seafood as a "problem" food. On one >>> hand, we're told to eat plenty of seafood on the other hand, we're >>> now told it might not be such a good idea. Cracks me up. Bottom >>> line seems to be everything in moderation.
>> NO.
>> Shellfish was not found to be a cause, it stated it was correlated.
>> It went on to say that it's probably the fried breading causing the >> problem.
>> Susan
> It did no mention breading at all.
> "Rather, the cooking and preparation methods used in the UK, for > example, oils used when frying or butter- and mayonnaise-based sauces > served with shellfish, may increase cholesterol intake which, in turn, > may raise diabetes risk."
I can't imagine eating most shellfish other than raw. Even if cooked, crumbing ruins the taste. Fish on the other hand seems to be often cooked by frying - crumbed and battered.
>> "Rather, the cooking and preparation methods used in the UK, for >> example, oils used when frying or butter- and mayonnaise-based sauces >> served with shellfish, may increase cholesterol intake which, in >> turn, may raise diabetes risk."
> How do you fry a shellfish without breading?? Rather WHY would you?
Garlic prawns for one. And IMO why would anyone want to eat crumbed (breaded) shellfish.
> In the U.S., fried fish are thickly coated in batter and deep fried, > crab is eaten mixed with breading and fried, etc. Not so much > mussels, but clams are battered and fried, too.
>> I make them often, but searing isn't referred to as frying, it >> doesn't involve the depth of oil that frying refers to IME.
>> Susan
> I looked at some stir fry recipes and corn starch was mentioned often. > Corn starch used in small amounts aka thickener ? This lead to > something called extend bars as it seems corn starch metabolizes > slowly or such is the claim.
> Bill
To thicken what? The olive oil one might stir fry in? Are you mixing up braised with stir frying?
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