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Higher Intake of Omega-3s Lowers Diabetics’ Mortality Risk
People with diabetes who had a higher intake of the omega-3 fatty acids, EPA and DHA had a lower risk of all-cause mortality compared to diabetics whose intake was lower, a study in Acta Diabetologica reported.
The clinical study included 4,854 diabetic participants in the National Health and Nutrition Examination Survey 1999-2014. Mortality data were obtained through 2015.
During the follow-up, 1102 deaths occurred. People whose intake of EPA and DHA was among the highest 20% of participants, at more than 122 mg per day, had a 25% lower risk of mortality from any cause compared to those whose intake of the fatty aids was among the lowest 20%, at 9.5 mg or less.
When the risks of all-cause mortality associated with EPA and DHA were analyzed separately, greater DHA intake emerged as significantly associated with lower mortality risk.
EPA = eicosapentaenoic acid (a long-chain fatty acid )
DHA = decosahexaenoic acid (a long-chain fatty acid)
Acta Diabetol. 2023 Mar;60(3):353-362
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