{"id":4317,"date":"2026-04-16T11:05:00","date_gmt":"2026-04-16T09:05:00","guid":{"rendered":"https:\/\/www.ub.edu\/ibub\/?p=4317"},"modified":"2026-04-16T11:05:05","modified_gmt":"2026-04-16T09:05:05","slug":"quality-versus-quantity-of-fat-in-the-diet","status":"publish","type":"post","link":"https:\/\/www.ub.edu\/ibub\/quality-versus-quantity-of-fat-in-the-diet\/","title":{"rendered":"Quality versus quantity of fat in the diet"},"content":{"rendered":"\n<p>A new study examines the role of palmitic acid and oleic acid \u2014 among the main fatty acids in the diet \u2014 in the development of type 2 diabetes mellitus, a chronic condition associated with high morbidity and mortality worldwide. The study, published in <a href=\"https:\/\/www.cell.com\/trends\/endocrinology-metabolism\/fulltext\/S1043-2760(26)00003-2\"><em>Trends in Endocrinology &amp; Metabolism<\/em><\/a> (Cell Press), is led by teams from the CIBER Area for Diabetes and Associated Metabolic Diseases (CIBERDEM) at the University of Barcelona.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"720\" height=\"564\" src=\"https:\/\/www.ub.edu\/ibub\/wp-content\/uploads\/2026\/04\/2026-Manuel-Vazquez.jpg\" alt=\"\" class=\"wp-image-4318\" srcset=\"https:\/\/www.ub.edu\/ibub\/wp-content\/uploads\/2026\/04\/2026-Manuel-Vazquez.jpg 720w, https:\/\/www.ub.edu\/ibub\/wp-content\/uploads\/2026\/04\/2026-Manuel-Vazquez-300x235.jpg 300w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<p>The scientific team lead by Professor Manuel V\u00e1zquez-Carrera<\/p>\n\n\n\n<p>\u201cPalmitic acid, a saturated fatty acid widely found in foods, is associated with impaired insulin sensitivity, whereas oleic acid, abundant in olive oil, may have a protective effect against these metabolic disorders,\u201d says Professor Manuel V\u00e1zquez-Carrera, from the UB\u2019s Faculty of Pharmacy and Food Sciences, the UB Institute of Biomedicine (IBUB), the Sant Joan de D\u00e9u Research Institute (IRSJD) and CIBERDEM.<\/p>\n\n\n\n<p>Also contributing to the study are experts Ricardo Rodr\u00edguez-Calvo, a researcher at CIBERDEM at the Pere Virgili Institute for Health Research (IISPV); Marta Tajes, a researcher at the CIBER Area for Cardiovascular Diseases (CIBERCV) at the Bellvitge Biomedical Research Institute (IDIBELL), and Walter Wahli, from the University of Lausanne (Switzerland).<\/p>\n\n\n\n<p>\u201cThis review highlights the significant role of the quality of dietary fat, rather than the total amount consumed,\u201d notes Professor Manuel V\u00e1zquez-Carrera, who is a group leader at CIBERDEM at the UB.<\/p>\n\n\n\n<p>Also contributing to the study are experts Ricardo Rodr\u00edguez-Calvo, a researcher at CIBERDEM at the Pere Virgili Institute for Health Research (IISPV); Marta Tajes, a researcher at the CIBER Area for Cardiovascular Diseases (CIBERCV) at the Bellvitge Biomedical Research Institute (IDIBELL), and Walter Wahli, from the University of Lausanne (Switzerland).<\/p>\n\n\n\n<p>As Xavier Palomer (UB-IBUB-CIBER-IRSJD), the article\u2019s first author, says, \u201cat the molecular level, palmitic acid promotes the accumulation of potentially toxic bioactive lipids, fosters low-grade chronic inflammation, and contributes to the dysfunction of cellular organelles, such as the endoplasmic reticulum and the mitochondria.\u201d The researchers add that these processes \u201care closely linked to impaired insulin action and the progression of metabolic disease.\u201d<\/p>\n\n\n\n<p><strong>A protective profile associated with oleic acid<\/strong><\/p>\n\n\n\n<p>Oleic acid, on the other hand, has a more favourable metabolic profile. As the article notes, this fatty acid, which is abundant in olive oil, promotes the storage of lipids in more metabolically inert forms \u2014 with minimal impact on physiological processes \u2014 and helps to preserve proper insulin signalling in key tissues such as the liver, muscle and adipose tissue.<\/p>\n\n\n\n<p>Furthermore, oleic acid may counteract many of the adverse effects caused by palmitic acid, which would explain why dietary patterns rich in monounsaturated fats, such as the Mediterranean diet, are consistently associated with a lower risk of type 2 diabetes and other metabolic diseases.<\/p>\n\n\n\n<p><strong>Towards more precise nutritional strategies<\/strong><\/p>\n\n\n\n<p>The article highlights the need to move towards more targeted studies that can shed light on discrepancies observed in epidemiological studies. \u201cIt is important to consider variables such as the source of fatty acids, their dietary context, interactions with other nutrients, and different food processing methods,\u201d says Manuel V\u00e1zquez-Carrera.<\/p>\n\n\n\n<p>The team argues that a better understanding of these factors will enable a more accurate assessment of the actual impact of different types of fat on metabolic health and will help develop more effective nutritional strategies for the prevention and management of type 2 diabetes.<\/p>\n\n\n\n<p><strong>Reference article:<\/strong><\/p>\n\n\n\n<p>Palomer, Xavier <em>et al.<\/em> <a href=\"https:\/\/www.cell.com\/trends\/endocrinology-metabolism\/fulltext\/S1043-2760(26)00003-2\">\u201cPalmitic and oleic acids in type 2 diabetes mellitus\u201d.<\/a> <em>Trends in Endocrinology &amp; Metabolism<\/em>, March 2026. DOI:&nbsp; 10.1016\/j.tem.2026.01.003.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><a href=\"https:\/\/web.ub.edu\/en\/web\/actualitat\/w\/quality-quantity-fat-diet?referer=noticies\">UB News [+]<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A new study examines the role of palmitic acid and oleic acid \u2014 among the main fatty acids in the diet \u2014 in the development of type 2 diabetes mellitus, a chronic condition associated with high morbidity and mortality worldwide. The study, published in Trends in Endocrinology &amp; Metabolism (Cell Press), is led by teams &#8230; <a title=\"Quality versus quantity of fat in the diet\" class=\"read-more\" href=\"https:\/\/www.ub.edu\/ibub\/quality-versus-quantity-of-fat-in-the-diet\/\" aria-label=\"More on Quality versus quantity of fat in the diet\">Read more<\/a><\/p>\n","protected":false},"author":4,"featured_media":2348,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-4317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Quality versus quantity of fat in the diet - IBUB - Institut de Biomedicina de la Universitat de Barcelona<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ub.edu\/ibub\/quality-versus-quantity-of-fat-in-the-diet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quality versus quantity of fat in the diet - IBUB - Institut de Biomedicina de la Universitat de Barcelona\" \/>\n<meta property=\"og:description\" content=\"A new study examines the role of palmitic acid and oleic acid \u2014 among the main fatty acids in the diet \u2014 in the development of type 2 diabetes mellitus, a chronic condition associated with high morbidity and mortality worldwide. 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