Premium
The Effects of Omega 3 Supplementation on Reducing the Neuropathy Pain Symptoms in Hispanics with Type‐2 Diabetes
Author(s) -
Alshahrani Saeed Mastour,
Beeson W Lawrence,
PerezPaquien Ivette,
Firek Anthony,
CorderoMacIntyre Zaida,
De Leon Marino
Publication year - 2016
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.30.1_supplement.901.19
Subject(s) - medicine , type 2 diabetes , physical therapy , diabetes mellitus , mcgill pain questionnaire , type 2 diabetes mellitus , test (biology) , visual analogue scale , endocrinology , paleontology , biology
Objective To determine the effects the including omega 3 fatty acids supplement on neuropathy pain symptoms among Hispanics with type‐2 diabetes. Methods Hispanic patients with type −2 diabetes (males n=16, females (n=24) were recruited from local community organizations. Participants were enrolled in EN BALANCE PLUS, three‐month culturally sensitive diabetes education program. As part of the program, patients were requested to take one gram of omega 3 supplementation daily. Subjects completed demographic, physical activity, and dietary habits questionnaires at baseline and after three months in the program. Weekly phone calls were made to assure participants compliance. Neuropathy pain assessment was done using the short form McGill pain questionnaire. A pain diagram was used to determine the location and the intensity of the pain. Fasting blood glucose and HbA1c were obtained from the subjects at baseline and after three months. Paired t‐test was used to evaluate change in pain at different body locations at baseline and after three months. The change was assessed of the total number of body locations in McGill pain questionnaire and pain diagram multiplied by the number of participants who reported pain in those locations at baseline and after three months. Paired t‐test was also used to evaluate the change in HbA1c after the 3‐month intervention. We adjusted for the dietary omega 3 using paired t‐test for the difference between the baseline and after the intervention. LOG transformation was used to meet the Paired t‐test normality assumption. The study was approved by the Loma Linda University Institutional Review Board. Results We found a significant reduction in the proportion of participants who reported neuropathy pain compared to baseline at the end of the three months of participating in the program (68% vs. 39%, p=0.0034), respectively. With respect to the severity of the pain, the percentage of subjects that reported moderate and severe pain at baseline dropped significantly after three months to mild or no pain status (35% vs. 12.5%, p=0.0051) respectively. Participants also reported a reduction of neuropathy symptoms in the limbs. Although it is not significant (p=0.08), interestingly, the percentage of participants reporting having pain in the limbs went down from 30% at baseline to 15% after three months. Further, at the end of the three‐month study the number of body locations reported by all participants exhibiting neuropathy pain dropped to 108 (mean difference of 3.31, p<0.0001). These findings were accompany with a significant reduction in HbA1c (0.56, p=0.016). Conclusion Our findings support the inclusion of omega 3 fatty acids supplementation in health education intervention programs to reduce neuropathic pain in patient with type 2 diabetes. Support or Funding Information National Institutes On Minority Health and Health Disparities, NIH. Project # 5P20MD006988