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Limit your total fat intake to no more than 20 to 35 percent of your daily calories with most fats coming from polyunsaturated and monounsaturated fatty acids. For example, exposure to Aroclor 1242 modified adipose tissue fatty acids, with a decrease of highly unsaturated fatty acids and an increase in monounsaturated fatty acids in membrane phospholipids (Kakela and Hyvarinen 1999). The researchers found no correlation between the most common form of diabetes and the intake of total fat or of saturated or monounsaturated fatty acids. |
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