"High doses of fish oil reduced the size and concentration of several lipoprotein subclasses in type II diabetes patients while lowering patients� insulin sensitivity according to study published in the European Journal of Clinical Nutrition (ePub, ahead of print, Feb. 2007, DOI: 10.1038/sj.ejcn.1602703)."

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Harry,

Wouldn't "lowering sensitivity" be a bad thing for diabetics?

Mike

Mike,

You read correctly. Fish oil does appear to negatively impact insulin sensitivity - to some degree. There are a bunch of PUBMED studies that point to such an effect. Whether the cardiovascular benefits of fish oil outweigh the effects on insulin sensitivity is the question.

HH

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the thing is, they are finding that insulin resistance is an important factor in longevity..

I found this:

The impact of fish-oil supplements on insulin sensitivity.

it is a very small study, though. 5 people. but still...

While fish oil may help reduce the risk of heart disease are we not missing the heart of the problem?

Why does the body develop a problem in handling sugar/glucose in the first place? But first let me digress a bit and ask why is an alcoholic, an alcoholic? Aside from psychological reasons isn�t it obvious that the person is drinking too much alcohol. In a similar manner could it not be said the reason a person has diabetes is because they are consuming why too much sugar? Is a peanut butter and jelly sandwich with a super sized soda and a Twinkie the ideal lunch? Or a breakfast cereal that is nothing more then a sugar coated sugar to which you add milk and more sugar does this represent a healthy start for the morning?

Now even thought the body is extremely durable and has many ways of dealing with excesses still at some point its ability to cope will be exceeded. It is then that whatever the weakest point is, heart, kidneys, eyes, etc. they will start to break down.

If one is an alcoholic the first thing they told is to stop drinking alcohol. So why is a diabetic is told to take a pill or shot of insulin rather then change their eating habits?

With diabetes I, the pancreas cannot produce insulin. Won't matter what you eat at that point. You have to take insulin.

But even with diabetes II, I don't think it is that simple. I think some people are genetically predisposed to problems with even slight excess.

My mother always cooked very healthy meals, but my brother developed diabetes I at 13, my father developed diabetes type II in later life... and here I am, middleaged, and no problems with blood sugar.

I definitely think there is a link between lowfiber carbs and blood sugar problems in people with a predisposition to blood sugar problems. And add lack of exercise to that.

I remember a friend of my mothers that said her husband would walk every night for over an hour... said he didn't feel good unless he did. Eventually, years later, they found out he had diabetes II.. and I guess this was keeping him ok. He listened to what his body was telling him. But I think it irked her a bit that he would take that walk, no matter what.. until she found out about the diabetes. :P

I agree with you on diabetes 1 no change in diet is going to “fix” a broken pancreas.
However with type 2 I believe there is a generic predisposition but that it is more cultural then physical. Those families that tend to live on raw sugar and carbohydrates are more likely to have a problem then those that consume only moderate amounts.

Before the 1900’s it was rare for someone to be diabetic. But then most everyone was eating fresh natural foods. However by the beginning of the 1900’s the industrial revolution was in full swing and with it came the need to make foods stay fresh longer. Natural cooking oils were replaced with man made oils that would not turn rancid. They could sit on store shelves for months and look as clean and clear as the day they were made the only problem they provided no nutritional value. Grains became easily refined so that everyone could now have “white bread” of course in the refining process much of the nutritional value of the wheat is lost and all that is left is a carbohydrate that when eaten quickly turns to sugar.

Many farm fields were over planted and thus became striped of basic minerals resulting in crops that were also deficient in these minerals. When these crops were then feed to cattle the cattle also became deficient in these minerals thus our meats are not as nutritious as they once were. Milk is pasteurized to kill all the “bad bugs” and make it stay fresh longer of course this also kills many of the “good bugs” and with skin milk then everything else of value is striped out leaving you with basally a colored sugar water.

So while we have plenty of food to eat the food that we are eating is high in sugar content and not much else. During this time period the amount of sugar that the average person ate per year has grown from a few pounds to about 150 pounds per year. Is it surprising that our bodies are having a hard time dealing with all this so called good food?

Mad Scientist... I agree that the changes you describe in the diet of the average American have definitely attributed to the rapid rise in diabetes II.

But.. I also think that there is the factor of decreasing insulin sensitivity as people age. And some people will have this happen sooner than others.. again, sometimes as the result of genetics.

I have a friend that I spent a lot of time with when my son was little, because her son was about the same age and they played together a lot. So, we ate at each others houses all the time. She and her husband had a garden, she was very aware of eating healthy.. and she ended up with diabetes II. which really surprised me. But... she has been able to totally control it by going on a very controlled diet, and increasing her exercise.

so.. I don't think it is just diet with some people.

but I do agree with you that when you overload your diet with refined carbohydrates and sugar.. yes, you will probably end up with blood sugar problems. Which is why we are seeing it in young people nowadays.

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I have read (in the Juv Diabetes Mag) of research into a "virus" factor. I remember they thought that the cause might be genetic disposition plus certain viruses.