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ORIGINAL RESEARCH COMMUNICATION |
1 From the Department of Cancer Research and Molecular Medicine, Faculty of Medicine (ILM, MRB, and VG), and the Unit for Applied Clinical Research (SL), Norwegian University of Science and Technology, Trondheim, Norway, and the Department of Medical Biochemistry (KSB), the Department of Medicine, Division of Endocrinology (MRB and VG), and the Department of Clinical Service, Division of Clinical Nutrition (ILM), St Olavs Hospital, Trondheim, Norway
Background: Effects of fish oil supplements on metabolic variables are insufficiently clarified in type 2 diabetes.
Objective: We aimed to investigate short-term (1 wk) and longer-term (9 wk) effects of n–3 fatty acids.
Design: Twenty-six subjects with type 2 diabetes without hypertriacylglycerolemia participated in a double-blind controlled study. Median intake in the intervention group was 17.6 mL fish oil/d (1.8 g 20:5n–3, 3.0 g 22:6n–3, and 5.9 g total n–3 fatty acids). The control group received 17.8 mL corn oil/d (8.5 g 18:2n–6).
Results: Plasma phospholipid 20:5n–3 and 22:6n–3 increased, whereas 18:2n–6 decreased, in the fish oil group compared with the corn oil group after 1 wk. The two n–3 fatty acids also increased in adipose tissue biopsy samples taken after 9 wk in the fish oil group. Glucose concentrations (home-monitored) were 
1 mmol/L higher in the fish oil group than in the corn oil group at the end of the intervention (P = 0.035). Glucose utilization measured by using an isoglycemic clamp was lowered in the fish oil group compared with that in the corn oil group at the end of the intervention (P = 0.049), whereas glucagon-stimulated C-peptide tended to increase (P = 0.078). The fish oil group utilized less fat for oxidation after 1 wk, with a change to more fat and less carbohydrate oxidation after 9 wk (P = 0.040), than did the corn oil group.
Conclusion: A high intake of fish oil moderately increases blood glucose and decreases insulin sensitivity in persons with type 2 diabetes without hypertriacylglycerolemia and alters carbohydrate and fat utilization in a time-dependent manner.
Key Words: Insulin sensitivity • insulin secretion • type 2 diabetes • fish oil • n–3 fatty acids • indirect calorimetry • energy metabolism • fat oxidation • carbohydrate oxidation
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