Scientists from the Harvard Public Health School in the United States have identified a natural substance of dairy fat that could substantially reduce the risk of type 2 diabetes. The component, trans-pealoleic acid, is a fatty acid discovered in theMilk, cheese, yogurt and butter.In addition, this acid is not produced by the body and only comes from the diet.The results of your study are published in the Annals of Internal Medicine magazine.
The researchers examined 3,736 participants of the Cardiovascular Health Study of the American Heart, Lung and Blood Institute, which have been followed for 20 years in an observational study to assess the risk factors of cardiovascular diseases in the elderly.
They measured the metabolic risk factors such as glucose and blood insulin levels and also the levels of blood fatty acids in circulation, including trans-timelmitoleic acid, using blood samples stored in 1992, and participants were followed in relation to diabetesType 2.
The high levels in circulation of trans-psycholeic acid were associated with higher levels in cholesterol blood, inflammatory markers, insulin levels and insulin sensitivity.
During the follow-up, individuals with higher circulating levels of trans-psycholeic acid had a much lower risk of disagreement diabetes, with about 60 percent less risk among group participants with higher levels of acid, compared to individualsof the group with lower levels.
As explained by Dariush Mozofarian, director of the study, "this type of observational discovery requires the confirmation of additional studies although the magnitude of the association is remarkable. This represents a difference of almost triple in the risk of developing diabetes among individuals with the elderlyFatty acid levels in the blood. "
