The concept of “good fats” and “bad fats” has influenced diet trends, public health policy, and biomedical research for decades. Now, a new study led by Thomas A. Vallim, Ph.D., a researcher and professor of medicine in the UCLA Division of Cardiology, offers new insights into how the body handles good fats and bad fats at the molecular level—opening a door to new treatments for obesity, diabetes, and other metabolic conditions. Their study is featured on the cover of the February edition of Cell Metabolism.
This article was originally published on MedicalXpress.com
