Adding more seafood to your diet can be healthy, depending on what type you eat. A British study found that eating shellfish, such as shrimp or crab, once or more a week increased the risk of developing type 2 diabetes by 36 percent compared with eating it less often. In contrast, people who ate seafood in general once or more a week decreased their risk of type 2 by 25 percent. Seafood varieties linked to a lower diabetes risk included white fish (like halibut and cod) and oily fish (such as salmon and tuna). Researchers can’t tell whether shellfish’s apparent negatives stem from the seafood itself or the way it’s prepared, such as frying or using mayonnaise-based sauces.
Source: Diabetes Care, October 2009