Lee Swanson Research Update

Omega-3 Fatty Acids May Instigate Fat Loss in Diabetics

January 2008

Supplementation with omega-3 polyunsaturated fatty acids (PUFAs) could reduce fat mass in diabetics, as well as improve blood lipid levels associated with the formation of arterial plaque, according to a new study from France.

Twenty-seven women with type 2 diabetes took part in the study, published in the American Journal of Clinical Nutrition, which also reported no changes to overall energy intake after two months of omega-3 supplementation.

Omega-3 fatty acids have been linked to a wide range of health benefits, including reduced risk of cardiovascular disease (CVD) and certain cancers, good development of a baby during pregnancy, joint health and improved behavior and mood.

The researchers, led by Morvarid Kabir, randomly assigned the volunteers to receive either daily supplements of fish oil (three grams, providing 1.8 grams of omega-3) or placebo for two months. The subjects did not show signs of high triglyceride levels.

At the end of the study, Kabir and co-workers reported significant reductions in total fat mass and the diameter of fat cells beneath the surface of the skin (subcutaneous adipocytes) in the omega-3, but not the placebo, group.

Moreover, risk factors for plaque formation in the arteries (atherogenic markers), such as triacylglycerol levels and the ration of triacylglycerol to HDL (good) cholesterol, were significantly lower as a result of omega-3 supplementation, indicating considerable cardiovascular benefits for the women.

"A moderate dose of omega-3 PUFAs for two months reduced adiposity (body fat) and atherogenic markers without deterioration of insulin sensitivity in subjects with type 2 diabetes," the researchers concluded.

American Journal of Clinical Nutrition 86(6):1670-1679, 2007

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