BARCELONA — A review detailing the contrasting effects of palmitic acid and oleic acid on type 2 diabetes was published in the journal Trends in Endocrinology & Metabolism. The review was led by teams from the CIBER Area for Diabetes and Associated Metabolic Diseases at the University of Barcelona.

Xavier Palomer is the first author of the article. Ricardo Rodríguez-Calvo of the Pere Virgili Institute for Health Research contributed to the work, as did Marta Tajes of the Bellvitge Biomedical Research Institute and Walter Wahli of the University of Lausanne.

Manuel Vázquez-Carrera, a professor at the University of Barcelona's Faculty of Pharmacy and Food Sciences and a group leader at CIBERDEM, indicated that palmitic acid is associated with impaired insulin sensitivity. Palmitic acid is a saturated fatty acid found in many foods. "Palmitic 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," Vázquez-Carrera said.

Oleic acid is a monounsaturated fat abundant in olive oil. The review stated that oleic acid encourages the body to store fats in forms that are metabolically less disruptive. It also helps maintain healthy insulin signaling in the liver, muscles, and adipose tissue.

Palomer described the molecular impact of palmitic acid. "At 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," Palomer said. Vázquez-Carrera also noted the importance of the quality of dietary fat. "This review highlights the role of the quality of dietary fat, rather than the total amount consumed," he said.