Fats specific to animal products increase the risk for type 2 diabetes, according to research presented last week at the 52nd Annual Meeting of the European Association for the Study of Diabetes (EASD). Researchers followed the consumption of various types of omega-3 and omega-6 fats in the diets of 71,334 women and tracked diabetes incidence rates. Those who consumed the most fats increased their risk for diabetes by 26 percent when compared to those who consumed the least. Specifically, omega-3 docosapentaenoic acid (DPA) and omega-6 arachidonic acid (AA), both of which are mostly found in meat, fish, and eggs, almost doubled the risk for type 2 diabetes, and, when controlling for weight, by as much as 41 and 49 percent, respectively.
- Dow C, Mangin M, Balkau B, et al. Fatty acid consumption and incident type 2 diabetes: evidence from the E3N cohort study. Poster presented at: the European Association for the Study of Diabetes (EASD) 52nd Annual meeting; September 14, 2016: Munich, Germany.