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Dietary Fat and Risk for Type 2 Diabetes: a Review of Recent Research
1Department of Nutrition and Food Sciences, University of Vermont, 109 Carrigan Drive, 255 MLS Carrigan Wing, Burlington, VT, 05405, USA. Beth.Bradley@uvm.edu.
Current Nutrition Reports
|September 23, 2018
Summary
Certain dietary fats, like fish and dairy, may reduce type 2 diabetes risk. While more research is needed, balancing calories and physical activity remains crucial for diabetes prevention.
Area of Science:
- Nutrition Science
- Metabolic Health
- Epidemiology
Background:
- Over 400 million people globally have diabetes, with excess adiposity being a primary risk factor for type 2 diabetes.
- Dietary interventions are key in preventing type 2 diabetes onset.
- Dietary fat provides energy, nutrients, and bioactive fatty acids influencing health outcomes.
Purpose of the Study:
- To review recent prospective cohort studies and dietary interventions.
- To determine the benefits of fat consumption on type 2 diabetes risk.
Main Methods:
- Analysis of prospective cohort studies.
- Review of dietary intervention data.
Main Results:
- Consumption of fish and marine omega-3 fatty acids linked to reduced diabetes risk in Asian populations.
- Regular-fat dairy foods and trans-palmitoleic acid associated with lower type 2 diabetes risk in Western populations.
- Some dietary fats may offer protective effects against diabetes.
Conclusions:
- Specific dietary fats, including those from fish and dairy, may play a role in reducing type 2 diabetes risk.
- Lifestyle recommendations emphasizing calorie balance and physical activity are essential for diabetes prevention.
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