Marine ω-3 Fatty Acid Intake

Author:

Belalcazar L. Maria1,Reboussin David M.2,Haffner Steven M.3,Reeves Rebecca S.4,Schwenke Dawn C.5,Hoogeveen Ron C.4,Pi-Sunyer F. Xavier6,Ballantyne Christie M.47,

Affiliation:

1. Department of Medicine, University of Texas Medical Branch, Galveston, Texas;

2. Department of Public Health Sciences, Wake Forest University School of Medicine, Winston-Salem, North Carolina;

3. Department of Medicine, University of Texas Health Science Center, San Antonio, Texas;

4. Department of Medicine, Baylor College of Medicine, Houston, Texas;

5. Arizona State University, Tempe, Arizona;

6. Department of Medicine, Columbia University, St. Luke's-Roosevelt Hospital, New York, New York;

7. The Methodist Hospital, Houston, Texas.

Abstract

OBJECTIVE To examine usual marine ω-3 fatty acid (mO-3FA) intake in individuals with diabetes; its association with adiposity, lipid, and glucose control; and its changes with behavioral lifestyle intervention for weight loss. RESEARCH DESIGN AND METHODS Cross-sectional and 1-year longitudinal analyses were performed on 2,397 Look AHEAD (Action for Health in Diabetes) participants. Look AHEAD is a cardiovascular outcome trial evaluating the effects of intensive lifestyle intervention for weight loss in overweight/obese subjects with type 2 diabetes. RESULTS Baseline mO-3FA intake was 162 ± 138 mg/day. It was inversely associated with triglycerides (β = −0.41, P < 0.001) and weakly with HDL (β = 4.14, P = 0.050), after multiple covariate adjustment. One-year mO-3FA and fried/sandwich fish intake decreased with intensive lifestyle intervention (P < 0.001). CONCLUSIONS mO-3FA intake in Look AHEAD participants was low but associated favorably with lipids. These results encourage investigation on the potential benefits of increasing mO-3FA intake in lifestyle interventions for weight loss in individuals with diabetes.

Publisher

American Diabetes Association

Subject

Advanced and Specialized Nursing,Endocrinology, Diabetes and Metabolism,Internal Medicine

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