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The Effects of Omega‐3 Supplementation on the Lipid Profile and Adipose Indices in Hispanics with Type 2 Diabetes Mellitus
Author(s) -
Mota Christy Veronica,
PerezPaquien Ivette,
Firek Anthony,
Beeson W. Lawrence,
CorderoMacIntyre Zaida R,
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.901.20
Subject(s) - medicine , triglyceride , lipid profile , adipose tissue , diabetes mellitus , endocrinology , obesity , anthropometry , type 2 diabetes mellitus , type 2 diabetes , cholesterol
Background Individuals with type 2 diabetes mellitus (DM2) tend to be obese with an altered lipid profile characterized as a small dense LDL, low HDL and elevated triglyceride levels. Several studies have demonstrated the benefits of consuming omega‐3 fatty acids found in certain fish and other foods to improve lipid profiles. The purpose of this study was to determine the effect of supplementing omega‐3 fatty acids on lipid profiles in participants of the Diabetes education program targeting Hispanics with DM2. Methods Prospective three‐month study with 40 Hispanic DM2 participants (males=16, females=24) who were provided 1.0 gram of daily dietary omega‐3 supplement while undergoing diabetes education. Adipose indices were measured using a dual energy x‐ray absorptiometry, lipid profiles measured by routine clinical methods, and anthropometric measurements by trained personnel. Non‐parametric alternatives were used to calculate median differences (med d ) between baseline and 3 month follow‐up on adipose indices and lipid profiles. Results There was a significant reductions in glucose (med d = −4.50mg/dL, p=0.0212), hemoglobin A1C (med d = −0.10%, p= 0.0012), percent trunk fat (med d = −1.0%, p= =0.0134), LDL (: med d = −5.0mg/dL, p=0.0111) and total percent fat (med d = −0.50%, p= 0.0452). There was a significant increase in total lean + bone mineral content (med d =760.55g, p= <0.0001). Total body weight was not significantly lowered (med d = −0.88kg, p= 0.37) and HDL was not significantly changed (med d = 0mg/dL, p= 0.69). Conclusion Providing omega‐3 fatty acid supplementation to participants in a diabetes education program was associated with an improved glycemic control and reduced LDL cholesterol. Trends in improved body composition were noted after only 3 months. These reported changes may relate to improved lifestyle and the addition of omega 3 fatty acids supplementation although the specific contribution of each require additional studies. Support or Funding Information NIH award: 5P20MD006988