Chinese scientists find eating more linoleic acid may reduce risk of type 2 diabetes

Dr Geng Zong and colleagues from the Chinese Academy of Sciences studied the relationship between n-6 polysaturated unsaturated unfatty acid (1986-2012) intake and diabetes risk using data from 83,648 women and 88,610 women in NHS II (1991-2013) and health professionals in the nhs studyOf the 4.93 million years of follow-up, there were 18,442 cases of type 2 diabetesThe n-6 PUFAs in the diet accounted for an average of 4.4% to 6.8% of total energy, consisting mainly of linoleic acid (at least 98%)When the extreme n-6 PUFA quintiles (highest and lowest) were compared in the multivariate adjustment model, the risk risk ratio of type 2 diabetes in total n-6 PUFA was 0.91 (Ptrend s 0.002) and the risk ratio of type 2 diabetes in LA was 0.92 (Ptrend s 0.01)In the model where iso-replacement was considered, the risk of type 2 diabetes was reduced by 14% when LA is an equistant alternative to saturated fat (5% energy; P s 0.002), 17% less (2% energy; P 0.0001) and 9% (energy 5% ;P s 0.047) when replacing trans fatWhen n-3 PUFAs or monounsaturated fats were replaced by LA, there was no effect on diabetes risk"Our study provides additional evidence that LA intake is inversely proportional to the risk of developing type 2 diabetes, especially when replacing saturated fatty acids, trans fats, or carbohydrates," the authors wroteseveral authorsrevealed their relationship with Unilever, and one of them with the California Walnut CommissionReferences: Geng Zong et alAssociationS Links Links Acid Intake and Type Type 2 Diabetes InOne U.SMen and WomenDiabetes Care 2019 Jun; dc190412https://doi.org/10.2337/dc19-0412