According to a recent study published in the journal Chronic Illness, women with celiac disease are more likely to report stress, depression and disordered eating, even if they are following a gluten-free diet.

The researchers found that women adhering to a gluten-free diet did experience greater vitality, lower stress, decreased depressive symptoms, and greater overall emotional health than those women not following the diet, but even so, they still experienced more stress, depression, and body dissatisfaction when compared to the general population.

Eating gluten-free, even in today’s world of readily available gluten-free fare, is a big adjustment, even when you have been eating gluten-free for years. Food becomes a central focus, rather than an afterthought. Everyday meal planning is required to be sure you have access to the right foods. Shopping at multiple grocery stores becomes the norm. Eating gluten-free creates a whole new way of life. This has the possibility of becoming stressful—and even alienating, depending on the company you keep.

But eating gluten-free—especially in those with celiac, but even in those who are gluten sensitive—is also a ticket to freedom for many people. Freedom from constant digestive issues with seemingly no solution, freedom from wondering, “What the heck is wrong with me?” and freedom from a downward health spiral that itself can cause more stress, dis-ease, and depression.

If you have celiac and you tend to get down about it, take a moment to think about what a gluten-free diet has given you, rather than what it has taken away. Sometimes a shift in perspective is all you need.

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A recent study published in the journal Diabetes Care has found that low doses of the omega-3 fatty acids eicosapentaenoic acid (EPA), docosaheaxaenoic acid (DHA), and alpha-linolenic acid (ALA) reduced the risk of heart arrhythmia-related events in diabetic patients who had previously suffered a heart attack.

1,014 diabetic patients, aged 60 to 80 years old, were randomized into four groups and consumed margarine that contained either 223 mg EPA and 149 mg DHA, 1.9 g ALA, both EPA/DHA and ALA, or no omega-3 fatty acids every day for 40 months. The group that consumed the margarine with EPA/DHA and ALA experienced an 84 percent lower risk of arrhythmia-related events and a 72 percent lower risk of arrhythmia-related events and fatal coronary events when compared to the group consuming the plain margarine. Heart arrhythmia is an irregular heartbeat, and can lead to cardiac arrest.

The authors of the study suggest a few possible reasons why these omega-3s might be helpful in diabetics with heart disease. One, they might play a role in regulating insulin sensitivity, an important factor in diabetes. Two, they may help to lower blood sugar levels. And three, their anti-inflammatory properties may help to reverse insulin resistance. All these factors can lead to heart disease if unaddressed.

More studies will be done to determine the precise role each omega-3 plays in heart arrhythmia and heart disease, but this study adds to the thousands of studies illustrating the heart-healthy benefits of omega-3 oils.

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