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According to a report, Americans consume about 3% of total calories from trans fat, which is produced when liquid fat such as oil is processed in order to make it solid at room temperature.

Investigators reviewed medical and dietary data from more than 84,000 women who did not have diabetes, heart disease or cancer when the study began in 1980. Results show that intake of total fat, saturated fat and monounsaturated fat found in nuts, seeds and avocados did not influence diabetes risk.

Researchers report that the type of fat found in cookies, cakes and margarine can raise a woman's risk of diabetes, while polyunsaturated fat in certain types of fish and vegetable oils appears to lower the risk.

Total fat and saturated and monounsaturated fatty acid intakes are not importantly associated with risk of type 2 diabetes in women but dietary trans fatty acids increase and dietary polyunsaturated fatty acids reduce the risk.

According to the American Journal of Clinical Nutrition (June 2001;73:1001-1002, 1019-1026), substituting foods rich in trans fat with those that contain polyunsaturated fat could reduce the risk of type 2 diabetes by about 40%. But a 2% increase in calories from trans fatty acids raised the risk by 39% and a 5% increase in calories from polyunsaturated fat lowered the risk by 37%.