A new review has found that not all fats affect the body in the same way, especially when it comes to type 2 diabetes.

Researchers reported that saturated fats high in palmitic acid may impair how the body responds to insulin, while monounsaturated fats rich in oleic acid could support metabolic health.

The findings were published in the journal Trends in Endocrinology & Metabolism and led by scientists from the University of Barcelona and the CIBER Area for Diabetes and Associated Metabolic Diseases in Spain.

The review analyzed experimental, clinical, and epidemiological studies on fatty acids and insulin sensitivity.

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According to the researchers, fat quality appears to matter more than the total amount of fat consumed. This suggests that emphasizing unsaturated fats, like those found in olive oil, may be more beneficial for metabolic function.

Dr. Manuel Vázquez-Carrera, a study investigator, explained that palmitic acid promotes molecular changes that make it more difficult for insulin to regulate blood sugar.

He also noted that this fatty acid can cause harmful fat byproducts to accumulate in the body, contributing to insulin resistance.

In addition, Vázquez-Carrera said that excess palmitic acid encourages inflammation, oxidative stress, mitochondrial dysfunction, and cell stress, which all interfere with healthy metabolism. Type 2 diabetes risk increases as insulin resistance grows over time.

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In contrast, oleic acid — a major component of olive oil — appears to counteract many of these negative effects. The researcher said that oleic acid helps store fatty acids in a safer form, maintains mitochondrial function, and lowers inflammation.

Registered dietitian nutritionist Tanya Freirich, based in Charlotte, North Carolina, told Fox News Digital that the review echoed earlier research about how different fats affect the body.

She was not involved in the study but noted that the results align with existing evidence supporting olive oil and other monounsaturated fats.

Freirich explained that palmitic acid is found in meats, dairy products, palm oil, margarine, cereal, sweets, baked items, and fast foods, while oleic acid occurs in olive and canola oils, nuts, eggs, seeds, avocados, and some meats and cheeses.

She also pointed out that many foods contain a mix of both saturated and unsaturated fats.

Vázquez-Carrera cautioned that most mechanistic evidence in the review comes from laboratory and animal research. Although valuable, these findings still need to be verified in more human-based studies to understand how they apply in everyday diets.

He added that human studies often rely on self-reported food intake, which can introduce reporting errors.

Because people eat complex combinations of fats, it can be difficult to isolate the effects of individual fatty acids in real-world diets.

The review supports existing nutritional guidelines that recommend reducing saturated fats and replacing them with healthier alternatives.

According to Vázquez-Carrera, practical patterns include eating more extra-virgin olive oil, nuts, seeds, legumes, fruits, vegetables, and fish while cutting back on highly processed foods.

He emphasized that no single nutrient determines diabetes risk alone. Weight management, exercise, and overall dietary patterns remain crucial for preventing insulin resistance and type 2 diabetes.

New Jersey dietitian Erin Palinski-Wade, who was also not involved in the review, said consumers can take a straightforward approach by swapping saturated fat sources for foods high in heart-healthy fats, such as olive oil, nuts, and avocados.

Type 2 diabetes develops over time and involves genetic, environmental, and lifestyle factors.

The researchers concluded that improving the quality of fats in the diet could be a practical way to support better long-term metabolic health.

Experts recommend that anyone at higher risk for type 2 diabetes seek professional guidance on nutrition and physical activity tailored to their individual needs.