Researchers from the University of Barcelona are shedding new light on the complex relationship between dietary fats and type 2 diabetes. According to a recent review published in Trends in Endocrinology & Metabolism (Cell Press), two common fatty acids found in everyday foods may have vastly different effects on the body’s risk of developing this debilitating disease.

Palmitic acid, a saturated fatty acid found in abundance in foods like red meat and processed snacks, has been linked to impaired insulin sensitivity. This, in turn, can lead to the development of type 2 diabetes, a condition characterized by the body’s inability to effectively regulate blood sugar levels. In contrast, oleic acid, a monounsaturated fat found in high amounts in olive oil, may have a protective effect against metabolic disorders.

According to Professor Manuel Vázquez-Carrera, a group leader at the CIBER Area for Diabetes and Associated Metabolic Diseases (CIBERDEM) at the University of Barcelona, the findings suggest that the type of fat consumed may be more important than the overall amount.