Trans-fatty Acids Do Not Appear To Increase The Risk Of Diabetes

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Trans-fatty Acids Do Not Appear To Increase The Risk Of Diabetes

ScienceDaily (July 9, 2008) — Trans-fatty acids have been the topic of

a lot of negative health news, but a new dietary study in rats

suggests that trans-fats do not increase the risk of insulin

resistance and diabetes, which may ease at least one area of concern.

Epidemiological studies indicate that chronic consumption of

trans-fats may alter muscle insulin sensitivity, as their unusual

molecular shapes can reduce muscle's ability to burn energy; in turn,

reduced fat oxidation may promote insulin resistance.

The data in this area has been conflicting, so Beatrice Morio and

colleagues undertook a detailed study in rats. They gave rats an

eight-week diet enriched in either industrial trans-fats (processed

oils), natural trans-fats (dairy fat), or regular unsaturated fats.

In none of the cases did the diet alter the rat's insulin or glucose

responses, nor did it significantly affect their muscle capacity. The

researchers confirmed their rat studies in cell culture studies by

incubating muscle cells with either trans-fatty acids or oleic acid

(olive oil); as in the rats, there were no noticeable difference in

the insulin sensitivity of the cells.

So while trans-fatty acids are still relatively unhealthy, these

findings do show that muscles can utilize them, whether natural or

industrial, much like regular fats; thus, trans-fat metabolites won't

accumulate in muscles and increase the risk of insulin resistance and

diabetes.

http://www.sciencedaily.com/releases/2008/07/080708155556.htm