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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. 



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Research Recommendations

Determine the benefits and risks of MUFA vs. PUFA as an isocalaoric substitute for SFA. Determine the mechanism by which dietary MUFA improve serum lipids, glucose metabolism, insulin levels, HOMA scores, inflammatory markers and blood pressure in both healthy persons and in persons with T2D.

Evidence Summaries

What is the evidence that supports this conclusion? For more information, click on the Evidence Summary link below.
What is the effect of dietary intake of MUFA on health and intermediate health outcomes?

What is the effect of replacing a high-carbohydrate diet with a high-MUFA diet in type 2 diabetics?

Search Plan and Results

What were the search parameters and selection criteria used to identify literature to answer this question? For more information, click on the Search Plan and Results link below.
MUFA and n-6 PUFA Intake and Health