Reducing children’s risk of diabetes

Omega-3 fatty acids are best known for their positive effects on heart health. Doctors have long encouraged patients with cardiovascular disease to consume these acids regularly.

Now, researchers at the University of Florida and the University of Colorado have discovered another benefit of these acids — they appear to have positive effects on children at risk for type 1 diabetes.

A recent study reveals that increased consumption of omega-3 fatty acids reduces the risk of the body attacking insulin-producing cells, which is a precursor of type 1 diabetes.

This news is particularly significant because the cases of type 1 diabetes in children continue to increase nationwide. This spike coincides with changes in food manufacturing that have led to a decrease in omega-3 fatty acids and an increase in omega-6 fatty acids. In fact, the amount of omega-3 fatty acids found in food today is 28 times less than 100 years ago, and this change can be traced back to the farm, according to Dr. Michael Clare-Salzler, a professor at UF’s College of Medicine.

“When animals are commercially raised today, they are often fed grains rich in omega-6 fatty acids, fatty acids that can promote inflammation,” he said. “In the old days, animals received a much more balanced intake of omega-3 and omega 6-fatty acids.”

Children with a higher intake of these healthy omega-3 fatty acids experienced a reduced risk of developing autoantibodies, and these acids encourage the production of anti-inflammatory molecules that can end an immune attack on insulin-producing cells. In the end, omega-3 intake reduced the risk of developing type 1 diabetes.

So, try to incorporate omega-3 fatty acids into your family’s diet. The American Heart Association recommends eating fish twice a week.