Researchers discovered that some fatty acids commonly found in food supplements and diets may accelerate the development of type 2 diabetes. Using laboratory worms as a model, scientists found that when these fatty acids were added to their diet, the worms developed diabetes-like problems faster and had shorter lifespans. The study suggests that the type and amount of fatty acids we eat could influence how quickly type 2 diabetes develops in people. This finding is particularly important because type 2 diabetes cases have been rising dramatically in children and young adults over the past decade, and scientists are still trying to understand why.

The Quick Take

  • What they studied: Whether different types of fatty acids speed up or slow down the formation of harmful protein clumps that cause type 2 diabetes
  • Who participated: Laboratory worms (C. elegans) that were genetically modified to produce the same problematic protein that humans with type 2 diabetes develop. No human participants were involved in this study.
  • Key finding: Fatty acids significantly accelerated the formation of harmful protein clumps and made them more toxic to cells. Worms eating diets high in these fatty acids died much sooner than worms on normal diets.
  • What it means for you: This research suggests that the type of fatty acids in your diet may influence your risk for type 2 diabetes. However, this is early-stage research using worms, not humans, so more studies are needed before making major dietary changes. Talk to your doctor before eliminating or adding fatty acids to your diet.

The Research Details

Scientists used laboratory worms (C. elegans) that were genetically engineered to produce a protein called IAPP, which is the same problematic protein that accumulates in people with type 2 diabetes. The researchers fed these worms different types of fatty acids and observed what happened to the protein clumps and the worms’ health. They measured how quickly the proteins clumped together, how toxic those clumps became, and how long the worms lived. This approach allowed them to study the disease process in a living organism without testing on humans first.

Using living organisms like worms helps scientists understand how diseases develop in real biological systems. While worms are much simpler than humans, they share many basic biological processes with us. This type of research is important because it can identify potential risk factors before testing in humans, and it helps scientists understand the mechanisms behind disease development.

This study was published in iScience, a peer-reviewed scientific journal, which means other experts reviewed the work before publication. The research used a controlled laboratory model, which allows for precise measurement of variables. However, because the study used worms rather than humans, results may not directly apply to people. The specific sample sizes and detailed statistical analyses are not provided in the abstract, which limits our ability to fully assess the strength of the findings.

What the Results Show

The research showed that fatty acids dramatically speed up the process by which IAPP proteins clump together. Different types of fatty acids had different effects—some were more harmful than others depending on their length and how saturated they were. The protein clumps that formed in the presence of fatty acids were more toxic to cells, meaning they caused more damage. When worms ate diets containing these fatty acids, their lifespans were significantly shortened, suggesting the fatty acids made the disease process worse and faster.

The study found that the specific characteristics of fatty acids mattered. Fatty acids of different lengths and with different saturation levels (how many hydrogen atoms they contain) had varying effects on protein clumping. This suggests that not all fatty acids affect diabetes risk equally, and some may be more problematic than others.

Scientists have long suspected that diet plays a role in type 2 diabetes development, and this research provides a potential mechanism—fatty acids may directly speed up the harmful protein clumping process. The finding aligns with observations that type 2 diabetes rates have increased alongside changes in modern diets, though this study provides more specific evidence about which dietary components might be responsible.

This research was conducted in laboratory worms, not humans, so we cannot be certain the same effects occur in people. The study doesn’t specify which fatty acids were tested or in what amounts, making it difficult to know which foods to avoid. Human diets are complex with many interacting components, while this study isolated fatty acids. More research in humans is needed to confirm these findings and determine practical dietary recommendations.

The Bottom Line

Based on this early research, there is suggestive evidence that reducing certain types of fatty acids in your diet may help lower type 2 diabetes risk. However, confidence in this recommendation is moderate because the research is preliminary and based on worms, not humans. Do not make major dietary changes based on this single study. Consult with a doctor or registered dietitian before significantly altering your fat intake, as some fatty acids are essential for health.

This research is most relevant to people with a family history of type 2 diabetes, those at risk for the disease, and anyone interested in diabetes prevention. It may be particularly important for parents concerned about rising diabetes rates in children. People with existing type 2 diabetes should discuss any dietary changes with their healthcare provider. This research is less immediately relevant to people without diabetes risk factors, though general population health could benefit from understanding diet’s role in disease.

If dietary changes do affect diabetes risk in humans, benefits would likely develop over months to years, not days or weeks. Type 2 diabetes typically develops gradually, so any protective effects from dietary changes would also be gradual. Regular monitoring through blood sugar tests and medical checkups would be necessary to track any changes.

Want to Apply This Research?

  • Track daily fatty acid intake by logging food sources of fats (oils, nuts, seeds, fatty fish, dairy) and note the type when possible (saturated vs. unsaturated). Record weekly blood sugar readings if you have a glucose monitor or access to testing.
  • Use the app to set a goal to identify and gradually reduce intake of fatty acid supplements and processed foods high in certain fats. Replace some fatty acid sources with alternatives like lean proteins and whole grains. Log meals to increase awareness of fat content in your diet.
  • Create a monthly dashboard showing fatty acid intake trends and any available health markers (weight, energy levels, blood sugar if tested). Set reminders for regular doctor visits to monitor diabetes risk factors. Track any changes in energy, weight, or health metrics over 3-6 month periods.

This research is preliminary and was conducted in laboratory worms, not humans. The findings suggest a potential link between certain fatty acids and type 2 diabetes development, but do not prove this occurs in people. Do not make significant dietary changes based on this study alone. Anyone with type 2 diabetes, prediabetes, or family history of diabetes should consult with their healthcare provider or a registered dietitian before modifying their diet. This information is for educational purposes and should not replace professional medical advice. Always speak with a doctor before starting or stopping any dietary supplements or making major nutritional changes.