Total fat and saturated and monounsaturated fatty acid intakes are not associated with risk of type 2 diabetes, but that trans fatty acids found in processed foods increase and polyunsaturated fatty acids found in flax seeds, fish, seeds, soybean, nuts reduce risk. Substituting nonhydrogenated polyunsaturated fatty acids for trans fatty acids that are found in cakes, fried food would likely reduce the risk of type 2 diabetes substantially.
