A US prospective cohort study demonstrated that replacement of animal fat with an equivalent amount of plant fat, particularly fat from grains or vegetable oils, was associated with a lower mortality. The study enrolled 407 531 men and women (56.9% male; mean age 61.2 years) from 1995 to 1996 and followed up to 24 years. During 8 107 711 person-years of follow-up, 185 111 deaths were recorded, including 58 526 deaths of cardiovascular disease (CVD). With multivariable adjustment (including adjustment for the relevant food sources), comparing the highest to the lowest quintile, a greater intake of plant fat was associated with a lower risk for overall and CVD mortality (Hazard ratios [HRs], 0.91 and 0.86; adjusted 24-year absolute risk differences [ARDs], −1.10% and −0.73%), particularly fat from grains (HRs, 0.92 and 0.86; adjusted ARDs, −0.98% and −0.71%) and vegetable oils (HRs, 0.88 and 0.85; adjusted ARDs, −1.40% and −0.71%), respectively. In contrast, comparing the highest to the lowest quintile, a higher intake of total animal fat was associated with an increased risk for overall and CVD mortality (HRs, 1.16 and 1.14; adjusted ARDs, 0.78% and 0.32%), and so was dairy fat (HRs, 1.09 and 1.07; adjusted ARDs, 0.86% and 0.24%), or egg fat (HRs, 1.13 and 1.16; adjusted ARDs, 1.40% and 0.82%), respectively. Replacement of 5% energy from various animal fat with 5% energy from plant fat, particularly fat from grains or vegetable oils, was associated with a lower mortality: 4% to 24% reduction in overall mortality, and 5% to 30% reduction in CVD mortality. The findings are in line with previous studies and offer detailed insights relevant to dietary guidelines for health benefits. Source: https://jamanetwork.com/
