What You Eat Matters — Especially the Type of Fat

A new study published in the journal Cell Reports from the lab of Michael Rudolph, Ph.D., assistant professor of biochemistry and physiology at The University of Oklahoma College of Medicine and member of OU Health Harold Hamm Diabetes Center, reveals that not all dietary fats affect the body the same way. Their research found that oleic acid, a fat commonly found in olive oil and fast food, may increase the number of fat cells in the body, potentially leading to obesity and related health issues like heart disease and diabetes.

Why does this matter for patients?

The study shows that the type of fat you consume, not just how much, can influence your health. Oleic acid seems to encourage the body to create more fat-storing cells, which can make it easier to gain weight over time.

While it’s hard to avoid oleic acid completely (it’s in many everyday foods), the key takeaway is moderation and variety. Choosing fats from different sources can help maintain a healthier balance.

This research, driven by the joint mission of OU Health and the University of Oklahoma, supports the idea that balanced eating habits are essential, not just for weight management, but for long-term health and chronic disease prevention.

Discover more insights from the University of Oklahoma, where researchers are uncovering the importance of balanced eating for preventing obesity, heart disease, and diabetes.

New Research Shows Excessive Oleic Acid, Found in Olive Oil, Drives Fat Cell Growth