Article Impact Level: HIGH Data Quality: STRONG Summary of JAMA Internal Medicine. https://doi.org/10.1001/jamainternmed.2024.3799 Dr. Bin Zhao et al.
Points
- Higher intake of plant-derived fats, particularly from grains and vegetable oils, was associated with reduced overall and cardiovascular disease (CVD) mortality, with hazard ratios (HRs) of 0.91 and 0.86 for overall mortality and 0.92 and 0.86 for CVD mortality, respectively.
- Higher consumption of fats from animal sources, including dairy and eggs, correlated with increased overall CVD mortality, with HRs of 1.16 for overall mortality and 1.14 for CVD mortality.
- Replacing 5% of energy from animal fats with plant fats could reduce overall mortality by 4% to 24% and CVD mortality by 5% to 30%.
- The study spanned 24 years, involving 407,531 participants and tracking nearly 190,000 deaths, including 58,526 from CVD.
- The findings support the recommendation to incorporate more plant-based fats into diets to reduce mortality risks, particularly those related to cardiovascular disease.
Summary
In a comprehensive cohort study from 1995 to 2019 encompassing 407,531 participants, researchers explored the relationship between dietary fat intake from plant and animal sources and mortality outcomes in the US population. This analysis, part of the National Institutes of Health–AARP Diet and Health Study, utilized detailed dietary information collected via a validated food frequency questionnaire at the study’s onset. Over 24 years, the study followed up with these individuals, during which nearly 190,000 deaths occurred, including 58,526 from cardiovascular disease (CVD).
The results indicated a significant association between higher consumption of plant-derived fats and reduced mortality rates. Specifically, fats sourced from grains and vegetable oils were linked with lower overall and CVD-related mortality, demonstrating hazard ratios (HRs) of 0.91 and 0.86, respectively, for overall mortality and 0.92 and 0.86, respectively, for CVD mortality, comparing the highest to the lowest quintiles of intake. These findings persisted even after adjusting for various dietary sources and other mortality risk factors, emphasizing the potential health benefits of plant-based fats.
Conversely, a higher intake of fats from animal sources, including dairy and eggs, correlated with increased overall CVD mortality. For example, when comparing the highest to the lowest quintiles, total animal fat consumption was associated with HRs of 1.16 for overall mortality and 1.14 for CVD mortality. The study also highlighted the benefits of replacing 5% of animal fats with equivalent energy from plant fats, which could reduce overall mortality by 4% to 24% and CVD mortality by 5% to 30%. These findings underscore the importance of dietary fat sources in managing health risks and support the recommendation of incorporating more plant-based fats into diets to potentially lower mortality risks associated with CVD and other conditions.
Link to the article: https://jamanetwork.com/journals/jamainternalmedicine/article-abstract/2821738
References Zhao, B., Gan, L., Graubard, B. I., Männistö, S., Fang, F., Weinstein, S. J., Liao, L. M., Sinha, R., Chen, X., Albanes, D., & Huang, J. (2024). Plant and Animal Fat Intake and Overall and Cardiovascular Disease Mortality. JAMA Internal Medicine. https://doi.org/10.1001/jamainternmed.2024.3799
