Plant-based eating patterns have been shown to lower the risk of mortality compared to animal-based eating patterns, according to a recent study published in JAMA Internal Medicine. The study found that consuming more plant fats could lower the risk of dying from any cause and the risk of dying from heart disease. Experts recommend following a diet rich in minimally processed plant foods for the best health outcomes. Further research is needed to fully understand the mechanisms behind these associations and confirm the results.
The study, conducted by researchers using data from the National Institutes of Health (NIH)-AARP Diet and Health Study, followed over 400,000 adults in the United States for more than two decades. Participants were divided into quintiles based on their daily intake of dietary fats from animal and plant sources. The researchers found that those consuming more plant-based fats, particularly from grains and vegetable oils, had a 9% lower risk of dying from any cause and a 14% lower risk of dying from heart disease, compared to those consuming the lowest amounts of plant-based fats. On the other hand, consuming more animal fats, such as those from meat, dairy, and eggs, was associated with higher mortality risks.
The findings suggest that the type and source of dietary fat consumed may play a role in mortality risk, with plant fats being more beneficial than animal fats. The study also highlighted the potential benefits of switching from animal fats to plant-based fats, showing a significant decrease in estimated risk of both overall mortality and heart disease mortality. However, the study had several limitations, and the effect sizes of the observed risk estimates were considered small, indicating that more research is needed to confirm these results and understand the underlying mechanisms.
While plant-based fats are higher in monounsaturated and polyunsaturated fats, which are beneficial for heart health, animal fats are higher in saturated fats that can negatively impact cholesterol levels and increase the risk of heart disease. Red meat and certain animal fats are known to contribute to the formation of arterial plaques and elevate LDL cholesterol levels. Despite these risks, some animal fats like those from fish contain beneficial omega-3 fatty acids, but limiting red meat and high-saturated-fat animal products in favor of plant-based fats is generally recommended for overall health.
Overall, the study adds to existing dietary recommendations that encourage consuming more plant-based foods over animal products for optimal health outcomes. It is important to consider the overall nutritional value and quality of the foods in your diet, as well as the diet as a whole, rather than focusing solely on individual nutrients. Different dietary patterns such as the Mediterranean diet, DASH diet, Portfolio diet, OmniHeart diet, and vegan and vegetarian diets all emphasize the importance of consuming minimally processed or unprocessed plant foods for better health outcomes. More research is needed to fully understand the complex relationship between dietary fats and mortality risk, and to confirm the findings of this study.
