Replacing animal-based fats with plant-based varieties could lower heart disease mortality risk by 26%
Individuals whose diets are rich in plant-based monounsaturated fatty acids are associated with a lower risk of dying from heart disease or other causes in comparison to animal-based diets rich in monounsaturated fats, according to preliminary findings presented at the American Heart Association’s Epidemiology and Prevention | Lifestyle and Cardiometabolic Health Scientific Sessions 2018 on March 21 in New Orleans.
To assess the impact of monounsaturated fatty acids consumption on fatalities from cardiovascular disease and other causes, the researchers used data from more than 63,000 women from the Nurse’s Health Study and almost 30,000 men from the Health Professionals Follow-Up Study to observe a trend among the participants. Both studies used comprehensive food-frequency questionnaires issued every four years to better understand the composition of the participants’ diets.
Researchers reported more than 20,000 deaths during follow-up of the participants. Approximately 4,588 of the deaths were related to heart disease.
Researchers also noted:
- There was a 16 percent chance lower risk of death from any cause in study subjects with a higher intake of plant-based monounsaturated fats rather than lower intakes.
- There was a 21 percent higher risk of death from any cause in study subjects who had a higher intake of monounsaturated fats from animals.
- The risk of heart disease could potentially be lowered between 10 and 15 percent if saturated fats, refined carbohydrates or trans fats were replaced with monounsaturated fats from plants.
- The risk of heart disease could potentially be lowered between 24 and 26 percent if animal-based monounsaturated fats were replaced with plant-based monounsaturated fats, using an equal amount of calories.
“Our results emphasize the importance of the source and quantity of mono-unsaturated fatty acids in the diet – we should eat more mono-unsaturated fatty acids from plant sources and less mono-unsaturated fatty acids from animal sources,” said lead authors Marta Guasch-Ferré, PhD, and Geng Zong, PhD, with the Harvard School T.H. Chan of Public Health in Boston.
Researchers adjusted the risks to account for known factors that could influence the risk of death including ethnicity, smoking habits, family history of chronic diseases, physical activity and heart disease risk factors.
The researchers also noted the results should be interpreted “with caution” because the study relied on self-reported eating habits and because those who consume higher amounts of plant-based foods could be more health conscious in general.
As a senior news writer for TriMed, Subrata covers cardiology, clinical innovation and healthcare business. She has a master’s degree in communication management and 12 years of experience in journalism and public relations.