Omega-6 Fatty Acid Linked to 46% Reduction in Diabetes Risk

Omega-6 polyunsaturated fatty acids (PUFAs) may lower the risk of type 2 diabetes by 46% in middle-aged men, according to new research.

Previous research has been inconclusive about how omega-6 PUFAs affect patients with type 2 diabetes.
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To further investigate this association, researchers at the University of Eastern Finland followed 2189 men aged 42 to 60 years who were participating in the Kuopio Ischaemic Heart Disease Risk Factor Study and who didn’t have type 2 diabetes at baseline (1984-1989).

Researchers administered questionnaires; measured blood glucose tolerance at 4, 11, and 20 years after baseline; and reviewed hospital records to gauge rates of type 2 diabetes.

After an average 19-year follow-up, researchers found that 417 participants had developed type 2 diabetes. Those with high serum omega-6 PUFAs—specifically, linoleic and arachidonic acids—had a 46% lower risk of developing the disease. However, participants with high levels of Δ-linolenic and dihomo-γ-linolenic acid had a higher risk of developing the disease.

“Higher serum total n–6 PUFA, linoleic acid, and arachidonic acid concentrations and estimated Δ5 desaturase activity were associated with a lower risk of incident type 2 diabetes, and higher γ-linolenic acid and dihomo-γ-linolenic acid concentrations and estimated Δ6 desaturase activity were associated with a higher risk. In addition, a higher serum zinc concentration modified the association of γ-linolenic acid on the risk of type 2 diabetes,” they concluded.

—Amanda Balbi

Reference:

Yary T, Voutilainen S, Tuomainen TP, Ruusunen A, Nurmi T, Virtanen JK. Serum n–6 polyunsaturated fatty acids, Δ5- and Δ6-desaturase activities, and risk of incident type 2 diabetes in men: The Kuopio Ischaemic Heart Disease Risk Factor Study [Published online March 23, 2016]. Am J Clin Nutr. doi:10.3945/​ajcn.115.128629.