Estimation of ω−3 and ω−6 fatty acids intakes, their ratio, their sources and their role in glycemic control among type 2 diabetics

Abstract

Background: Omega-3 fatty acids (ω-3 FA) are associated with many health benefits such as cardiovascular health, brain function, reduction of inflammation and lowering glucose level. Omega 6 FA has also health benefits but consuming large amounts can speed up the inflammatory process in the body. Omega-3 and omega-6 fatty acids (FAs) and their ratio have been shown to affect many health issues. The aim of this study was to estimate the intake of n-3 and n-6 fatty acids and to calculate their ratio and then to compare it with the optimal ratio and to examine the impact of reducing this ratio by omega 3 supplementation on glycemic control. The study also aimed to find out the main sources of both n-3 and n-6 fatty acids for the study sample.

Materials and Methods: 170 (90 males and 80 females) type 2 diabetics participated in the study. They were divided into 5 groups according to their ages. Their intakes of both omega 3 and omega 6 fatty acids have been estimated by using 24 hours recall and the main sources of these fatty acids were identified. Their HbA1c checked at the beginning of the study and after 32 of Omega 3 supplementation (1560 mg/daily) and then their glycosylated haemoglobin was checked again and compared with previous values in order to find out if lowering-3/n-6 ratio caused an improvement in their HbA1c values.

Results and Discussion: It has been shown that omega 3 fatty acids intake in all age groups ranges from 0.7± 0.02 to 1.1±0.03 g/day and they were below the recommended amount which around 1.5 g/day. In addition, the intake of omega 6 fatty acids was very high from 42±4.3 g/day to 71±6.1. This makes ω-3 /ω-6 ratio ranges from 1/38.1 to 1/84.3. After supplementation, the ω-3/ω-6 ratio dropped significantly in all age groups and HbA1c was improved too.

Conclusion: Syrians have consumed lower quantities than recommended of omega 3 fatty acids because of their unavailability and their higher cost but on the opposite, their consumption of vegetable oils (cooking oils) which were the main sources of omega 6 has been very high due to their cheap prices. Omega 6 fatty acids are considered pro-inflammatory causing the onset of several chronic diseases including diabetes. When the ratio has been improved by omega 3 supplementation, HbA1c was also improved. This can be a method for glycemic control therefore keeping the ω-3/ω-6  ratio close to 1:2 is very important for optimal health. Omega 3 sources are fatty fish, flaxseeds, walnuts, and canola oil.