In 2007 researchers with the University of Florida and the University of Colorado released results of a study designed to shed more light on the possible benefits of increased Omega-3 consumption as a way to lessen the risk of Diabetes.
They found that increasing Omega-3 fatty acid consumption does reduce the risk of the body attacking insulin-producing cells.
Researchers studied 1,800 children at risk for Type 1 Diabetes.
Scientists feel that one reason for the increase in the number of people suffering from Diabetes is the result of changes in the food we eat.
Dr. Michael Clare-Salzler, a professor and the Stetson chair in experimental pathology at the University of Florida College of Medicine explains:
“The foods we are eating now are qualitatively much different than those produced on a 1900s-era farm. When animals are commercially raised today, they are often fed grains rich in omega-6 fatty acids, fatty acids that can promote inflammation. In the old days, animals received a much more balanced intake of omega-3 and omega 6-fatty acids.”
Scientists say the amount of Omega-3 fatty acids in our diet has been plunging as food processing, fertilizing and feeding changes.
Some estimates suggest the amount of Omega-3s has plunged 28 fold over the past hundred years, often requiring supplements to make up for this loss.
In terms of lessening the risk of Type 1 Diabetes, Dr. Clare-Salzer suggests that the ability of Omega-3s to reduce inflammation may be one of the ways they help:
“Animal studies have shown inflammation in the insulin-producing cells of the pancreas is an early event that leads to type 1 diabetes. From these studies in mice, it appears if you thwart inflammation you can prevent the disease from occurring. The human parallel in this study indicates that higher dietary intake of anti-inflammatory omega-3 fatty acids reduces the risk of developing an immune response to the insulin-producing cells.”
Details are available in the September 26, 2007 issue of the Journal of the American Medical Association.