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Obesity / Diabetes
Prenatal fatty acid status and child adiposity at age 3 y: results from a US pregnancy cohort
Authors: Sara Donahue, et al. / Journal: The American Journal of Clinical Nutrition, April 2011Summary
Researchers explored whether the types of fats in a mother’s pregnancy diet influence body composition of her developing baby. Among 1250 mother/child pairs from Massachusetts, higher omega-3 levels in moms’ diets from fish were associated with lower adiposity in their children at age 3 years.
Associations of obesity with triglycerides and C-reactive protein are attenuated in adults with high red blood cell eicosapentaenoic and docosahexaenoic acids
Authors: Z. Makhoul, et al. / Journal: The European Journal of Clinical Nutrition, March 2011Summary
The Yup’ik Eskimos in Alaska eat 20 times more fish-based omega-3s than the general US population, and have an overweight and obesity rate similar to the rest of the country (70 percent). Among 330 Yup’ik Eskimos, those that were obese with high blood levels of omega-3s had triglyceride and C-reactive protein concentrations that did not differ from those of normal-weight people. Researchers concluded that eating omega-3-rich seafood may at least partly protect Yup’ik Eskimos from some of the harmful effects of obesity.
An oily fish diet increases insulin sensitivity compared to a red meat diet in young iron-deficient women
Authors: Santiago Navas-Carretero, et al. / Journal: British Journal of Nutrition, August 2009Summary
Researchers followed 25 young iron-deficient women to compare how two diets – one rich in oily fish, the other rich in red meat – affect several factors linked to type 2 diabetes. The study found that insulin levels were nearly 20 percent lower with the oily fish diet than with the red meat diet and iron status was similar in both groups, suggesting oily fish is a source of iron that may have additional insulin sensitivity benefits.