Impact of Dietary Protein and Omega-3 Fatty Acids on the Prevention of Obesity and Diabetes
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The Problem
Obesity is Arkansas’ most preventable health problem [1] and Arkansas is experiencing an epidemic of preventable weight-related illnesses including obesity, type 2 diabetes, hypertension, stroke and heart disease [1]. In 2018, more than 35percentof adults over the age of 18 were obese and nearly 34 percent were overweight, meaning that nearly 70percentof adults in Arkansas are either overweight orobese [2]. As peoplegain weight, body composition changes and there is a higher ratio of fat to muscle in the body. This change in body composition can lead to the weight-related illnesses described above because fat burns a lot less calories than muscle.
The Work
Literature supports diets higher in protein and diets high in omega-3 fatty acids aid in the treatment of weight-related illnesses such as obesity, type 2 diabetes and heart disease and have been shown to increase the calories we burn, decrease hunger, regulate glycemic control and improve body composition (decrease our fat and preserve our muscle). However, the impact of protein source and the time of day the protein is consumedto achieve optimal health benefits still needs to be defined. Therefore, the Center for Human Nutrition is studying how proteins and omega 3 fatty acids impacts body’s muscles and regulates our appetite to reduce the incidence of weight-related illnesses. The Center for Human Nutrition is a cross-campus initiative that brings together interdisciplinary faculty conducting nutrition research in the University of Arkansas System Division of Agriculture, the University of Arkansas at Fayetteville and the University ofArkansasfor Medical Sciences Northwest.
More about this research
The Results
This research has identified that these nutrients are important to consume for muscle health and long-term health benefits.
The Value
This research could lead to changes in dietary recommendations that are targeted toward dietary protein intake and to changes in protein and omega-3 fatty acid intake.
About the Researcher
