Monday, June 13, 2011

Omega-3 fatty acids may lower diabetes risk

People whose diets include large amounts of omega-3 fatty acids have a lower risk of developing Type 2 diabetes, according to a pair of studies published in the American Journal of Clinical Nutrition.

One study found that participants with the highest blood levels of eicosapentaenoic and docosahexaenoic acids—which are both omega-3 fatty acids—were about 33% less likely to develop diabetes across the following 10 years, compared with participants with lower levels.

Meanwhile, a second study of individuals ages 45 to 74 found that 20% of participants with the highest levels of alpha-linolenic acid in their diets were less likely to develop diabetes than the 20% who ate the least.

However, researchers cautioned that the findings do not prove that the omega-3 fatty acids fight diabetes.

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