What is the effect of dietary intake of monounsaturated fatty acids (MUFA) when substituted for saturated fatty acids on increased risk of cardiovascular disease and type 2 diabetes, including intermediate markers such as lipid and lipoprotein levels and inflammation? (DGAC 2010)
Strong evidence indicates that dietary monounsaturated fatty acids (MUFA) are associated with improved blood lipids related to both cardiovascular disease (CVD) and type 2 diabetes (T2D), when they are a replacement for dietary saturated fatty acids (SFA). The evidence shows that five percent energy replacement of SFA with MUFA decreases intermediate markers and the risk of CVD and T2D in healthy adults and improves insulin responsiveness in insulin resistant and T2D subjects.
What is the effect of replacing a high-carbohydrate diet with a high-MUFA diet in type 2 diabetics?