Quality versus quantity of fat in the diet affects development of diabetes

A new study examines the role of palmitic acid and oleic acid—among the main fatty acids in the diet—in the development of type 2 diabetes mellitus, a chronic condition associated with high morbidity and mortality worldwide. The research, published in Trends in Endocrinology & Metabolism, is led by teams from the CIBER Area for Diabetes and Associated Metabolic Diseases (CIBERDEM) at the University of Barcelona.