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MUFAs (especially oleic acid) have been found to lower the incidence of [[insulin resistance]]; PUFAs (especially large amounts of [[arachidonic acid]]) and SFAs (such as [[arachidic acid]]) increased it. These ratios can be indexed in the [[phospholipid]]s of human [[skeletal muscle]] and in other tissues as well. This relationship between dietary fats and insulin resistance is presumed secondary to the relationship between insulin resistance and [[inflammation]], which is partially modulated by dietary fat ratios ([[Omega-3 fatty acids|omega−3]]/[[Omega-6 fatty acids|6]]/[[Omega-9 fatty acids|9]]) with both omega−3 and −9 thought to be anti-inflammatory, and omega−6 pro-inflammatory (as well as by numerous other dietary components, particularly [[Health effects of polyphenols|polyphenols]] and exercise, with both of these anti-inflammatory). Although both pro- and anti-inflammatory types of fat are [[biology|biologically]] necessary, fat dietary ratios in most US diets are skewed towards omega−6, with subsequent disinhibition of inflammation and potentiation of insulin resistance. This is contrary to the suggestion that polyunsaturated fats are shown to be protective against insulin resistance.

Translations:Fat/50/en - Revision history

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