Based on a new study that was recently published in the journal Lancet Diabetes and Edocrinology, type 2 diabetes time be affected by different types of saturated fatty acids, but not all effects will be identical. Animal fat in food such as cheese, butter, red meat, and different types of fried food usually contain a high proportion of saturated fat. This type is considered unhealthy, and doctors urge patients to steer clear of these types of food. Current recommendations for calorie intake suggests that there should be no more than 10% of saturated fats in an ideal diet.
In a new study funded by the European commission, an investigation has been launched to determine the relationship between nine specific types of saturated fatty acids and the development of type 2 diabetes. This research, called the EPIC-InterAct Study, is conducted by researchers from both the Medical Research Council and the University of Cambridge in the United Kingdom.
During the research, blood samples taken from over 12,000 subjects who developed type 2 diabetes were tested to determine the levels of the nine saturated fatty acids present in their blood. The figures obtained from this test were then used to create a correlation between the amount of these fatty acids and the risk of developing type 2 diabetes. The results showed that the fatty acids with an even number of carbon atoms in their molecular chain corresponded to a higher risk of developing type 2 diabetes and then those that had an odd number of carbon atoms.
Scientist Dr. Nita Forouhi said that, "These odd-chain saturated fatty acids are well-established markers of eating dairy fats, which is consistent with several recent studies, including our own, that have indicated a protective effect against type 2 diabetes from eating yogurt and other dairy products. In contrast, the situation for even chain saturated fatty acids, such as 16:0 and 18:0, is more complex. As well as being consumed in fatty diets, these blood fatty acids can also be made within the body through a process, which is stimulated by the intake of carbohydrates and alcohol."
