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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. As in all nutrition studies, more research is needed.
EPA = eicosapentaenoic acid (a long-chain fatty acid Omega-3)
DHA = decosahexaenoic acid (a long-chain Omega 3)
Acta Diabetol. 2023 Mar;60(3):353-362
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