Abstract
Introduction: Dietary risk is the leading cause of morbidity and premature mortality. Dietary fatty acid composition, affects the risk of developing cardiovascular and neurodegenerative disease and certain cancers. High intake of polyunsaturated fatty acids (PUFAs) reduces body fat, hepatic fat, plasma low density lipoprotein (LDL)-cholesterol and insulin resistance, compared to high intake of saturated fatty acids (SFAs). Recent studies imply that dietary fatty acid intake also affects skeletal muscle mass, although this remains relatively unexplored.
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