A new study finds that the average person eats roughly 4.5 servings of seafood per year, compared with the 4.25 servings the USDA recommends.
The research, published in the journal Nutrition, examined data from 437,000 people across the United States, with a median age of 65.
The survey found that the median annual seafood consumption is about 1.1 ounces, or less than one-third of a serving, and that people eat as much as they would if they ate the recommended amounts of protein and fat.
The researchers found that seafoods consumption is correlated with a greater risk of type 2 diabetes, which is a major risk factor for cardiovascular disease.
The researchers also found that people who ate more seafoods than the recommended consumption also had higher levels of a metabolite called C-reactive protein, which increases inflammation in the body.
“Our findings indicate that eating more seafood is associated with an increased risk of developing type 2 diabetic complications,” said study author Sarah Dittmar, a clinical nutritionist at the University of Alabama at Birmingham.
“This increased risk is most likely linked to a higher consumption of seafoods and their fats.”
According to the study, a study of more than 2,000 adults from the U.S. and Canada found that about 10 percent of adults had at least one medical condition associated with a higher prevalence of type 1 diabetes.
About 4.2 percent had at or near the median, and more than 6 percent had a higher rate than the median.
According to a study published in this month’s issue of the American Journal of Clinical Nutrition, consuming a seafood-rich diet is associated not only with a reduced risk of diabetes but also with a lower risk of heart disease.
Researchers say the research suggests the importance of limiting the amount of seafood you eat to one serving a day, and replacing seafood with other foods that are higher in omega-3 fatty acids, such as fish, chicken, and lean meats.