Effect of omega‐3 fatty acid intake on homocysteine in African and Haitian Americans with type 2 diabetes

Abstract

ObjectiveHomocysteine (HCY) has been considered an independent risk factor for cardiovascular disease. The aim of the study was to assess the relationships among ethnicity, diabetes, omega‐3 fatty acid (n‐3) intake and HCY.MethodsThis was a cross‐sectional study of N=410 African (AA) (n=172) and Haitian (HA) (n=238) Americans with and without type 2 diabetes recruited from the area of Miami‐Dade and Broward counties in Florida, USA using mailing lists and community methods. Sociodemographics, anthropometrics and blood samples were collected after participants signed informed consent. All dietary variables were collected using a semi‐quantitative food frequency questionnaire.ResultsEthnicity by n‐3 intake was associated with HCY (p=.004) in an adjusted model [χ2 (10) = 30.9 (N=406) p = 0.001]. The odds of having high HCY for AA with low n‐3 intake (≥ 1.0 g/day) was [OR = 4.36 (1.59, 12.0) p = .004]. Ethnicity (p = .155), diabetes (p = .770) and diabetes by n‐3 intake (p = .965) were not significantly associated with HCY.ConclusionOmega‐3 fatty acid intake and HCY should be investigated within ethnicities to determine beneficial levels. Funding was by an NIH/NIDDK grant.