Cooking oil/fat consumption and deaths from cardiometabolic diseases and other causes: prospective analysis of 521,120 individuals

Abstract

Background Increasing evidence highlights healthy dietary patterns and links daily cooking oil intake with chronic diseases including cardiovascular disease (CVD) and diabetes. However, food-based evidence supporting the consumption of cooking oils in relation to total and cardiometabolic mortality remains largely absent. We aim to prospectively evaluate the relations of cooking oils with death from cardiometabolic (CVD and diabetes) and other causes. Methods We identified and prospectively followed 521,120 participants aged 50–71 years from the National Institutes of Health-American Association of Retired Persons Diet and Health Study. Individual cooking oil/fat consumption was assessed by a validated food frequency questionnaire. Hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated for mortality through the end of 2011. Results Overall, 129,328 deaths were documented during a median follow-up of 16 years. Intakes of butter and margarine were associated with higher total mortality while intakes of canola oil and olive oil were related to lower total mortality. After multivariate adjustment for major risk factors, the HRs of cardiometabolic mortality for each 1-tablespoon/day increment were 1.08 (95% CI 1.05–1.10) for butter, 1.06 (1.05–1.08) for margarine, 0.99 (0.95–1.03) for corn oil, 0.98 (0.94–1.02) for canola oil, and 0.96 (0.92–0.99) for olive oil. Besides, butter consumption was positively associated with cancer mortality. Substituting corn oil, canola oil, or olive oil for equal amounts of butter and margarine was related to lower all-cause mortality and mortality from certain causes, including CVD, diabetes, cancer, respiratory disease, and Alzheimer’s disease. Conclusions Consumption of butter and margarine was associated with higher total and cardiometabolic mortality. Replacing butter and margarine with canola oil, corn oil, or olive oil was related to lower total and cardiometabolic mortality. Our findings support shifting the intake from solid fats to non-hydrogenated vegetable oils for cardiometabolic health and longevity.

Biomarkers of dairy fat intake, incident cardiovascular disease, and all-cause mortality: A cohort study, systematic review, and meta-analysis

“…Despite several advantages of evaluating fatty acid biomarkers, the results cannot distinguish between different types of dairy foods (e.g., cheese, milk, butter, and yoghurt), which could have differential effects on health [ 2 , 55 ]. For example, butter intake increases total and LDL cholesterol when compared to cheese [ 56 ], and while cheese intake has been linked to lower risk of CVD outcomes [ 7 , 56 – 58 ], similar associations have not been reported for butter [ 57 – 59 ], which instead was recently linked to increased cardiovascular mortality in a large US cohort [ 60 ]. Additionally, the odd-chain saturated fats can be found at lower concentrations in other foods such as meat and fish and can potentially be produced endogenously [ 12 , 54 ].…”

Relationship Between Dietary Patterns and Chronic Diseases in Rural Population: Management Plays an Important Role in the Link

“…The cooking oil use in rural people usually contains more saturated fatty acid that could influence blood pressure ( 32 ) and lead to chronic diseases ( 33 , 34 ). These results reminded us that the high intake of grease and salt was still widespread in Huirou of Beijing countryside, and the consumption of sugar-sweetened beverages is also rising, which are important factors that lead to chronic diseases ( 35 ). However, from the perspective of energy intake, a lower energy intake of pattern 4 was a protective factor for diabetes.…”

Therapeutic Properties and Use of Extra Virgin Olive Oil in Clinical Nutrition: A Narrative Review and Literature Update

“…Participants in the NHANES and UPFS cohorts that consumed more than 7 g of OO per day had a 19% risk reduction (HR: 0.81; 95% CI: 0.75, 0.87) in comparison with those that never or seldom did [ 168 ]. The substitution of an equivalent dose of margarine or butter for a tablespoon of OO showed a 6% risk reduction (HR: 0.94; 95% CI: 0.90, 0.97) in the NIH-AARP Diet and Health Study cohort [ 169 ]. Population studies also associate EVOO consumption with reduced vascular stiffness [ 170 ] and attribute the reduction in cardiovascular mortality from MedD to hydroxytyrosol and its metabolites [ 171 ].…”