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The body processes good fats and bad fats differently, study finds

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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.


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