alexa Relationship of Omega-3 Fatty Acids on C-Reactive Prote
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Relationship of Omega-3 Fatty Acids on C-Reactive Protein and Homocysteine in Haitian and African Americans with and without Type 2 Diabetes

Fatma G. Huffman*, Joan A. Vaccaro, Joel C. Exebio, Sahar Ajabshir, Gustavo G. Zarini and Lemia H. Shaban

Department of Dietetics and Nutrition, Florida International University, USA

*Corresponding Author:
Fatma G. Huffman
Robert Stempel School of Public Health and Social Work
Department of Dietetics and Nutrition
AHC 1435, 11200 SW, 8th Street
Miami, FL 33199, USA
Tel: 305-348-3788
Fax: 305-348-1996
E-mail: [email protected]

Received date: November 08, 2012; Accepted date: December 17, 2012; Published date: December 19, 2012

Citation: Huffman FG, Vaccaro JA, Exebio JC, Ajabshir S, Zarini GG, et al. (2013) Relationship of Omega-3 Fatty Acids on C-Reactive Protein and Homocysteine in Haitian and African Americans with and without Type 2 Diabetes. J Nutr Food Sci 3:180. doi: 10.4172/2155-9600.1000180

Copyright: © 2013 Huffman FG, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Background: Omega-3 fatty acids (n-3) may be protective of cardiovascular risk factors for vulnerable
populations. The purpose of this study was to assess the association between n-3 with, C-reactive protein (CRP), and homocysteine (HCY) in Black minorities with and without type 2 diabetes.
Methods: A cross-sectional study was conducted with 406 participants: Haitian Americans (HA): n=238. African Americans (AA): n=172. Participants were recruited from a randomly generated mailing lists, local diabetes educators, community health practitioners and advertisements from 2008-2010. Sociodemographics and anthropometrics were collected and used to adjust analyses. All dietary variables were collected using the semi-quantitative food frequency questionnaire (FFQ) and used to quantify vitamin components. Blood was collected to measure CVD risk factors (blood lipids, HCY, and CRP).
Results: African Americans had higher waist circumferences and C-reactive protein and consumed more
calories as compared to Haitian Americans. Omega 3 fatty acid intake per calorie did not differ between these ethnicities, yet African Americans with low n-3 intake were three times more likely to have high C-reactive protein as compared to their counterparts [OR=3. 32 (1. 11, 9. 26) p=0.031]. Although homocysteine did not differ by ethnicity, African Americans with low omega 3 intake (<1 g/day) were four
times as likely to have high homocysteine (>12 mg/L) as compared to their counterparts, adjusting for confounders [OR=4.63 (1.59, 12.0) p=0.004]. Consumption of n-3 by diabetes status was not associated with C-reactive protein or homocysteine levels.
Conclusions: Consumption of n-3 may be protective of cardiovascular risk factors such as C-reactive protein and homocysteine for certain ethnicities. Prospective studies are needed to confirm these results.

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