of unsaturated fatty acids is necessary. This study dem-
onstrates the value of using a food group approach to total
diet advice, in which separating foods based on their fatty
acid proﬁle is useful. In addition, including walnuts
within this framework is likely to assure adequate in-
takes of polyunsaturated fatty acids, including substan-
tial amounts of n-3 fatty acids.
The authors acknowledge: the participants of the study,
as well as Meredith Kennedy and Robert Moses, MD,
PhD, of the Illawarra Diabetes Service; Marian Bare, Sr
Sheena McGhee, Leisa Ridges, and Nicole Smede from
the Smart Foods Centre and Department of Biomedical
Science at the University of Wollongong; and Professor
Len Storlien. Research at the Smart Foods Centre is
supported by the Australian Research Council.
Funding for this study was provided by the California
Walnut Commission. A special mention goes to Carol
Sloane from the California Walnut Commission. Funding
Disclosure: Research at the Smart Foods Centre is sup-
ported by the Australian Research Council. Funding for
this study was provided by the California Walnut
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