Monday Jan 6, 2014 (foodconsumer.org) -- Consumption of long chain omega-6 fatty acids may decrease risk of type 2 diabetes mellitus, a study in Diabetes Care suggests.  The study is not a trial, and it is possible that other factors may be responsible for the association.

Previous studies are inconsistent regarding the effect of dietary intake of fish or omega-3 polyunsaturated  fatty acids on the risk of type 2 diabetes mellitus.  Although omega-3 fatty acids in fish are considered healthy ingredients, one needs also to consider the contaminants in fish, which may also modify the effect.

The current study led by Jyrki K. Virtanen from Kuopio University Hospital in Kuopio, Finland  and colleagues was to examine the association between serum omega-3 PUFAs eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), α-linolenic acid (ALA), mercury in hair, and the risk of incident type 2 diabetes mellitus in 2212 Finnish men aged 40 to 60 years who were free of type 2 diabetes mellitus at baseline.

During the 19.3 years of follow-up, 422 men developed type 2 diabetes mellitus.  

Overall, men in the highest quartile of dietray intake of EPA+DHA+DPA were at 33% reduced risk of developing type 2 diabetes mellitus, compared with those in the lowest quartile of dietary intake of these food components.

However, no statistically significant associations were observed with 

Neither serum nor or dietary ALA, dietary fish or EPA + DHA, or hair mercury were associated with risk of type 2 diabetes mellitus.

The study does not seem convincing enough to conclude that eating fish may reduce the risk of developing type 2 diabetes mellitus.

Those who want to reduce risk of type 2 diabetes mellitus need to reduce intake of added sugar and trans fat and saturated fat.   It's also beneficial to reduce calorie intake.

Preventatives against type 2 diabetes include curucmin, cinnamon, spirulina and low intake of saturated fat, trans fat and added sugar and calories. (David Liu)