Researchers from Harvard took blood samples from about 3,000 subjects and measured omega-3 levels. When the results were compared to diabetic status, they found that higher levels of omega-3 fatty acids — EPH and DHA — were linked to reduced risk of diabetes.
Rrisk was lowest in those with the highest omega-3 levels. The is because EPA and DHA help your cell membranes manage insulin. Fat tissue contains an abundance of macrophages — a type of white blood cell that fights viruses, bacteria, and other junk that has to be removed from your cells. The macrophages do their work by producing proteins that burn off the junk with inflammation. Too much body fat creates a flood of those proteins, which happen to promote insulin resistance. Chronic inflammation just makes the situation worse.
When excessive inflammation is reduced, insulin sensitivity improves.
EPA and DHA are great natural anti-inflammatories. For the past year or soI have recommended that patient’s take about 400 IU vitamin E with the omega 3’s (mixed tocopherols).