title: Do n-3 fatty acids improve glucose tolerance and lipemia in diabetics?
abstract: A protective effect of habitual fish consumption on the development of impaired glucose tolerance and diabetes is once again suggested in a recent trial. In nondiabetic individuals with essential hypertension, a group known to be insulin resistant, fish oil was not associated with a negative impact on glycemic control, insulin secretion or peripheral insulin sensitivity, even in a subgroup who had impaired glucose tolerance. Furthermore, more recent, long term, placebo-controlled trials in type II patients have failed to demonstrate a significant impact of fish oil supplementation on glycemic control. Additional information is available regarding qualitative changes in VLDL- and LDL-lipoproteins in type II diabetes patients in response to dietary fish oil supplementation. The impact of fish oil on LDL oxidation is the focus of two recent trials. Vitamin E supplementation may mitigate much of the enhanced oxidation of LDL that is potentially seen with dietary fish oil supplementation.
authors.affiliation: Department of Medicine, Indiana University School of Medicine, Indianapolis 46202, USA.
authors.forename: M J
authors.initials: MJ
authors.lastname: Prince
authors.forename: M A
authors.initials: MA
authors.lastname: Deeg
mesh_terms: D000818:Animals; D001786:Blood Glucose / Q000032:analysis; D003924:Diabetes Mellitus, Type 2 / Q000097:blood / Q000150:complications / Q000178:diet therapy*; D004032:Diet; D015525:Fatty Acids, Omega-3 / Q000627:therapeutic use*; D005395:Fish Oils / Q000008:administration & dosage; D005399:Fishes; D005951:Glucose Tolerance Test; D006949:Hyperlipidemias / Q000097:blood / Q000150:complications / Q000178:diet therapy*
chemical_list: D001786:Blood Glucose; D015525:Fatty Acids, Omega-3; D005395:Fish Oils