2 Specifically, the intake of plant oils and other fats from plant sources is encouraged while the intake of animal fats, and particularly those from red and processed meat and butter, is discouraged. Recommendations by international organizations and the 2015 USDA Dietary Guidelines for Americans have emphasized the importance of the quality of dietary fat rather than the quantity of fat for the primary prevention of chronic diseases. 1 Many premature deaths are preventable by adopting a healthy lifestyle, including smoking cessation, increasing physical activity, and improving diet quality.
1 Ischemic heart disease, stroke and cancer remain leading causes of deaths in the U.S. For iso-calorically replacing MUFA-As with MUFA-Ps, HRs (95% CIs) were 0.74 (0.64, 0.86 P<0.001) for cardiovascular mortality 0.73 (0.65, 0.82 P<0.001) for cancer mortality, and 0.82 (0.73, 0.91 P<0.001) for mortality due to other causes.Īccording to the World Health Organization, of the 56.4 million deaths worldwide in 2015, more than half (54%) were due to 10 top causes. When MUFA-Ps were modeled to iso-calorically replace other macronutrients, hazard ratios of total mortality were 0.84 (0.77, 0.92 P<0.001) for replacing saturated fatty acids (SFAs 5% of energy) 0.86 (0.82, 0.91 P<0.001) for replacing refined carbohydrates (5% energy) 0.91 (0.85, 0.97 P<0.001) for replacing trans fats (2% energy), and 0.77 (0.71, 0.82 P<0.001) for replacing MUFA-As (5% energy). Total MUFAs and MUFA-Ps were inversely associated with total mortality after adjusting for potential confounders, whereas MUFA-As were associated with higher mortality.
During 1,896,864 person-years of follow-up, 20,672 deaths occurred.
MUFA-Ps and MUFA-As were calculated based on data collected through validated food frequency questionnaires administered every 4-years and updated food composition databases. We followed 63,412 women from the Nurses’ Health Study (1990–2012) and 29,966 men from the Health Professionals Follow-Up Study (1990–2012).
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