Omega-3 fatty acids are associated with a decreased risk of diabetes

Omega-3 fatty acids and incident type 2 diabetes: the Singapore Chinese Health Study

The objective of this study was to identify whether omega-3 fatty acids protect against type 2 diabetes. To this end, the researchers examined the association between the risk of type 2 diabetes and the consumption of different types of polyunsaturated fatty acids in 43,176 Chinese men and women free of chronic disease. Fatty acids included in this examination were marine omega-3 (EPA, DHA), non-marine omega-3 (ALA, i.e. from seed oils) and omega-6 fatty acids. The ratio of omega-6 to omega-3 consumed in the diet was also determined. The results revealed that the consumption of ALA was associated with a decreased risk of diabetes. Further details can be found in the study.
Brostow DP, Odegaard AO, Koh WP, Duval S, Gross MD, Yuan JM, Pereira MA. Omega-3 fatty acids and incident type 2 diabetes: the Singapore Chinese Health Study. Am J Clin Nutr. 2011 Aug;94(2):520-6.



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