AUTHOR=Yao Xiaolin , Xu Xin , Wang Shuo , Xia Dan 

TITLE=Associations of Dietary Fat Intake With Mortality From All Causes, Cardiovascular Disease, and Cancer: A Prospective Study

JOURNAL=Frontiers in Nutrition

VOLUME=8

YEAR=2021

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2021.701430

DOI=10.3389/fnut.2021.701430

ISSN=2296-861X

ABSTRACT=<p>The impact of fat intake on health has become a growing public concern. The existing evidence linking specific dietary fat intake with mortality is controversial. We aimed to investigate the association between fat intake and total and cause-specific mortality in the Prostate, Lung, Colorectal, and Ovarian (PLCO) cancer screening trial. Intakes of saturated fatty acids (SFAs), trans-fatty acids (TFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) were assessed <italic>via</italic> food frequency questionnaires. The primary outcomes were total, cardiovascular disease (CVD), and cancer mortality. Multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox regression model adjusting for confounders. Overall, 24,141 deaths were recorded over a total 1,672,715 person-years of follow-up. There was a significant positive association between SFA consumption and total mortality (HR<sub><italic>Q</italic>5 <italic>vs</italic>. <italic>Q</italic>1</sub> = 1.13, 95% CI 1.05–1.22; <italic>P</italic><sub>for trend</sub> &lt; 0.001). PUFA intake was strongly inversely associated with total mortality (HR<sub><italic>Q</italic>5 <italic>vs</italic>. <italic>Q</italic>1</sub> = 0.79, 95% CI 0.73–0.85; <italic>P</italic><sub>for trend</sub> &lt; 0.001) and CVD mortality (HR<sub><italic>Q</italic>5 <italic>vs</italic>. <italic>Q</italic>1</sub> = 0.66, 95% CI 0.58–0.75; <italic>P</italic><sub>for trend</sub> &lt; 0.001). There was a similar, but to a lesser extent, association between MUFA intake and total and CVD mortality [HR<sub><italic>Q</italic>5 <italic>vs</italic>. <italic>Q</italic>1</sub> 0.91 (95% CI: 0.84–0.99), <italic>P</italic><sub>for trend</sub> = 0.044 and 0.85 (0.73–0.98), <italic>P</italic><sub>for trend</sub> = 0.020, respectively]. None of these types of dietary fat were associated with cancer mortality (all <italic>P</italic><sub>for trend</sub> &gt; 0.05). In conclusion, this study observed a detrimental effect of SFA intake on total mortality; in contrast, greater consumption of PUFAs and MUFAs were associated with lower risks of all-cause death and CVD mortality.</p>