Review finds palmitic acid impairs insulin action in lab studies while oleic acid shows protective effects; human trials needed

A review published in Trends in Endocrinology & Metabolism concluded that palmitic acid impairs insulin action while oleic acid can counteract those effects. The review was led by researchers from the University of Barcelona and the CIBER Area for Diabetes and Associated Metabolic Diseases in Spain. Dr.

Manuel Vázquez-Carrera stated that palmitic acid promotes molecular processes that impair insulin action and causes harmful fat byproducts to build up. He added that oleic acid promotes storage of fatty acids in inert triglycerides, preserves mitochondrial function and reduces inflammation.

Tanya Freirich stated that palmitic acid is found in meats, dairy products, cocoa butter, palm oil, margarine, cereal, sweets, baked goods and fast foods.

She noted that oleic acid is found in higher concentration in olive oil, canola oil, nuts, sunflower seeds, eggs, olives, avocados, meats, milk, cheese and pasta. Vázquez-Carrera stated that the review is based on experimental, clinical and epidemiological studies rather than a single clinical trial.

He said much of the mechanistic evidence comes from cell culture and animal studies and that further human intervention studies are needed.

The findings support replacing part of saturated fat intake with unsaturated fats and favoring extra-virgin olive oil, nuts, seeds, legumes, vegetables, fruits and fish, Vázquez-Carrera stated. Erin Palinski-Wade advised swapping foods high in saturated fat with foods rich in heart-healthy fats like olive oil, nuts and avocados.