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

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Credit: Trends in Endocrinology & Metabolism (2026). DOI: 10.1016/j.tem.2026.01.003

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…

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