View Full Version : Omega 6 fatty acids and Type 2 Diabetes

16-10-17, 00:13

The short take away is that it is beneficial in terms of Type 2 diabetes

"BackgroundThe metabolic effects of omega-6 polyunsaturated fatty acids (PUFAs) remain contentious, and little evidence is available regarding their potential role in primary prevention of type 2 diabetes. We aimed to assess the associations of linoleic acid and arachidonic acid biomarkers with incident type 2 diabetes."

" We analysed data from 20 prospective cohort studies from ten countries (Iceland, the Netherlands, the USA, Taiwan, the UK, Germany, Finland, Australia, Sweden, and France), with biomarkers sampled between 1970 and 2010. Participants included in the analyses were aged 18 years or older and had data available for linoleic acid and arachidonic acid biomarkers at baseline. We excluded participants with type 2 diabetes at baseline. The main outcome was the association between omega-6 PUFA biomarkers and incident type 2 diabetes. We assessed the relative risk of type 2 diabetes prospectively for each cohort and lipid compartment separately using a prespecified analytic plan for exposures, covariates, effect modifiers, and analysis, and the findings were then pooled using inverse-variance weighted meta-analysis."

"Participants were 39 740 adults, aged (range of cohort means) 49–76 years with a BMI (range of cohort means) of 23·3–28·4 kg/m2, who did not have type 2 diabetes at baseline. During a follow-up of 366 073 person-years, we identified 4347 cases of incident type 2 diabetes. In multivariable-adjusted pooled analyses, higher proportions of linoleic acid biomarkers as percentages of total fatty acid were associated with a lower risk of type 2 diabetes overall (risk ratio [RR] per interquintile range 0·65, 95% CI 0·60–0·72, p<0·0001; I2=53·9%, pheterogeneity=0·002)"

17-10-17, 00:16
Omega 6 fatty acids are also thought to be causing overall inflammation for some reason, therefore better sticking to only Omega 3 supplementation and getting the 6 and 9 through organic foods only.

19-10-17, 01:55
Omega-3 and omega-6 fatty acids, also called long chain polyunsaturated fatty acids (LCPUFAs), are essential to good health. They are critical in the construction of the cell membranes of tissue in the nervous system and the inflammatory and immune responses of the body. Additionally, they help stimulate skin and hair growth, maintain bone health, regulate metabolism, and maintain the reproductive system.
These essential fatty acids can be found in abundance in fish oil. But the human body can also convert them from “short chain” precursors, linolenic acids, found in plants. This conversion is an inefficient process, so fish oil supplementation is often recommended, as it is easier for the body to obtain omega-3 and omega-6 through direct consumption.
The rate of the creation of omega-3 and omega-6 from plants is determined by the FADS genes. The FADS1 gene comes in two variants, one that synthesizes LCPUFAs more efficiently from linolenic acids, and another that creates omega-3 and omega-6 less efficiently. “High synthesis” and “low synthesis” variants. If you carry a high synthesis variant you convert plants you eat into omega-3 and omega-6 much more efficiently than if you carry low synthesis variant.
A map of the distribution of high and low synthesis variants across the world shows an interesting pattern: areas of the world habitually or historically vegetarian seem to have higher proportions of the high synthesis variant. India. In contrast, populations like the Inuit of Greenland seem to have the low synthesis variant. Unlike Indians, Inuit get large amounts of omega-3 and omega-6 from the fish they consume.
Ancient DNA analysis of samples from Europe across tens of thousands of years has shown that the longer modern humans occupied the continent, the higher the frequency of the low synthesis variant was. Then, after the end of the Ice Age the first farmers arrived, and the frequency of the high synthesis variant began to go up. What was the change? The simplest answer is that the people living in Europe shifted from a diet high in omega-3 and omega-6 to one mostly relying upon grains, which would necessitate synthesis of these essential fatty acids.
Unlike some genetic variations, the ones that determine whether one synthesizes omega-3 and omega-6 at a high or low rate seem to be old alternative states. And in modern populations there are some people who carry both variations, even though the proportions may differ. This is a testament to human omnivorous habits and our need to adapt to different nutritional sources as they come along. Variation at the FADS1 reflects the protean and flexible nature of human cultures and lifestyles across continents and tends of thousands of years.

Here's an interesting blog about omega-3 and omega-6 fatty acids that came out today.

Omega 6 fatty acids are also thought to be causing overall inflammation for some reason, therefore better sticking to only Omega 3 supplementation and getting the 6 and 9 through organic foods only.

Depending on the person's genes, they could synthesize omega-3 and omega-6 well through plants. While others, like Inuits, who have a low synthesis variant must depend on fish. Thus it would depend on the person, on how they can obtain it through organic food means. I'm not sure, but people with high synthesis variants can benefit from both just the same; I don't see it saying otherwise.

19-10-17, 01:59
double post*