Fish Cooking Methods and Impaired Glucose Metabolism Among Japanese Workers: The Furukawa Nutrition and Health Study.

The aim of this study was to examine the cross-sectional association between fish and shellfish intake and impaired glucose metabolism with consideration for cooking methods in a Japanese working population. Participants were 1774 workers aged 18–69 years. Dietary intake was assessed using a validated self-administered diet history questionnaire. Participants were asked about their most frequently used cooking method for fish, and the method was classified as either “raw and stewing” or “broiling, deep-frying, and stir-frying”. Impaired glucose metabolism was defined by a history of diabetes, current use of anti-diabetic drugs, fasting blood glucose ≥110 mg/dl, or HbA1c ≥6.0%. Logistic regression analysis was used to estimate the odds ratios of impaired glucose metabolism for fish intake by cooking method. Fish intake was not associated with impaired glucose metabolism in either group. When the outcome was defined as diabetes, the odds of diabetes increased with fish intake among participants who most frequently used broiling, deep-frying, or stir-frying methods, albeit they were not statistically significant; the multivariable-adjusted odds ratio for the highest versus the lowest tertiles of fish intake was 1.95 (95%CI, 0.71–5.41). Cooking methods for fish may not modify the association between fish intake and impaired glucose metabolism among Japanese populations.