Intended for healthcare professionals

Letters Dietary fat and diabetes prevention

Authors’ reply to Henderson

BMJ 2019; 366 doi: https://doi.org/10.1136/bmj.l5703 (Published 27 September 2019) Cite this as: BMJ 2019;366:l5703
  1. Lee Hooper, reader in research synthesis, nutrition and hydration,
  2. Tracey Brown, senior research associate,
  3. Julii Brainard, senior research associate,
  4. Asmaa Abdelhamid, honorary research fellow,
  5. Xia Wang, honorary research fellow,
  6. Fujian Song, professor in research synthesis
  1. Norwich Medical School, University of East Anglia, Norwich NR4 7TJ, UK
  1. L.Hooper{at}uea.ac.uk

Henderson mentions mechanisms which would be expected to lead to increased polyunsaturated fat intake being harmful to diabetic control.1 Excessive free fatty acid flux from adipose tissue followed by upregulation of oxidation of polyunsaturated fats and increased generation of free radicals both suggest that higher intakes of polyunsaturated fats would lead to higher levels of oxidation products, exacerbating insulin resistance, damaging …

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