The Muffin Study: Mono- vs. polyunsaturated fats in patients with metabolic syndrome

A batch of muffins, made with a special recipe formulated by the US Department of Agriculture, yielded unexpected health benefits in patients with metabolic syndrome during a first-of-its-kind clinical study. The study compared polyunsaturated fats with monounsaturated fats as a substitute for saturated fats. Muffins made with polyunsaturated fats were more effective for dietary management in the metabolic syndrome.