Study from University of Valencia found that consumption of fish is linked to lower glucose concentrations and a smaller risk of developing diabetes. Mercedes Sotos Prieto, lead author and team conducted the study in Valencian Community on 945 people (340 men and 605 women) between 55 and 80 years of age and with a high cardiovascular risk. The aim of the study was to understand dietary patterns in terms of meat and fish consumption. The results, which were published in the Nutrición Hospitalaria journal based on the study conducted in Spanish population, shows that the consumption of fish is associated with a decreased prevalence of diabetes and lower glucose concentrations whereas the consumption of red meat, especially cured meats is related to increased weight gain and obesity. Despite being a cross-sectional study that does not determine a causal effect, its authors confirm that there are many similar studies where the consumption of fish, both white and, even more so oily fish, is associated with a lower risk of developing diabetes type