Olive-Oil Fat Protects Against Diabetes While Palm Fat Hurts Insulin, Study Says

A new review from the University of Barcelona finds that palmitic acid (a saturated fat) impairs insulin sensitivity and promotes inflammation, while oleic acid (a monounsaturated fat common in olive oil) improves insulin signaling and fat handling, suggesting fat quality matters more than total fat intake and helping explain the diabetes-protective associations of Mediterranean diets; more research is needed to resolve conflicting epidemiological results and consider fat source and processing.