Plant and Animal Fat Intake and Overall and Cardiovascular Disease Mortality
Authors: Zhao Bin , Gan Lu , Graubard Barry I. , Männistö Satu , Fang Fang , Weinstein Stephanie J. , Liao Linda M. , Sinha Rashmi , Chen Xiang , Albanes Demetrius , Huang Jiaqi 
Published: August 2024

ImportanceThe impact of dietary fat intake on long-term human health has attracted substantial research interest, and the health effects of diverse dietary fats depend on available food sources. Yet there is a paucity of data elucidating the links between dietary fats from specific food sources and health.ObjectiveTo study associations of dietary plant and animal fat intake with overall mortality and cardiovascular disease (CVD) mortality.Design, Setting, and ParticipantsThis large prospective cohort study took place in the US from 1995 to 2019. The analysis of men and women was conducted in the National Institutes of Health–AARP Diet and Health Study. Data were analyzed from February 2021 to May 2024.ExposuresSpecific food sources of dietary fats and other dietary information were collected at baseline, using a validated food frequency questionnaire.Main Outcomes and MeasuresHazard ratios (HRs) and 24-year adjusted absolute risk differences (ARDs) were estimated using multivariable-adjusted Cox proportional hazards regression.ResultsThe analysis included 407 531 men and women (231 881 [56.9%] male; the mean [SD] age of the cohort was 61.2 [5.4] years). During 8 107 711 person-years of follow-up, 185 111 deaths were ascertained, including 58 526 CVD deaths. After multivariable adjustment (including adjustment for the relevant food sources), a greater intake of plant fat (HRs, 0.91 and 0.86; adjusted ARDs, −1.10% and −0.73%; P for trend &amp;lt; .001), particularly fat from grains (HRs, 0.92 and 0.86; adjusted ARDs, −0.98% and −0.71%; P for trend &amp;lt; .001) and vegetable oils (HRs, 0.88 and 0.85; adjusted ARDs, −1.40% and −0.71%; P for trend &amp;lt; .001), was associated with a lower risk for overall and CVD mortality, respectively, comparing the highest to the lowest quintile. In contrast, a higher intake of total animal fat (HRs, 1.16 and 1.14; adjusted ARDs, 0.78% and 0.32%; P for trend &amp;lt; .001), dairy fat (HRs, 1.09 and 1.07; adjusted ARDs, 0.86% and 0.24%; P for trend &amp;lt; .001), or egg fat (HRs, 1.13 and 1.16; adjusted ARDs, 1.40% and 0.82%; P for trend &amp;lt; .001) was associated with an increased risk for mortality for overall and CVD mortality, respectively, comparing the highest to the lowest quintile. Replacement of 5% energy from animal fat with 5% energy from plant fat, particularly fat from grains or vegetable oils, was associated with a lower risk for mortality: 4% to 24% reduction in overall mortality, and 5% to 30% reduction in CVD mortality.Conclusions and RelevanceThe findings from this prospective cohort study demonstrated consistent but small inverse associations between a higher intake of plant fat, particularly fat from grains and vegetable oils, and a lower risk for both overall and CVD mortality. A diet with a high intake of animal-based fat, including fat from dairy foods and eggs, was also shown to be associated with an elevated risk for both overall and CVD mortality.