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Plant-based diets have been shown to reduce the risk of death compared to animal-based diets. A new study shows that eating more plant-based fats can reduce the risk of death from any cause and death from heart disease.
The findings suggest that this may be due, in part, to the types and sources of dietary fat consumed, with plant fats being more beneficial than animal fats for lowering mortality risk.
More research is needed to fully understand the mechanisms behind these associations, but experts recommend following a diet rich in minimally processed plant foods for the best health outcomes.
A recent study of over 400,000 adults followed for more than two decades suggests that obtaining more dietary fats from plants rather than animals may benefit longevity.
The findings are published in JAMA Internal Medicine Trusted Source.
Compared to those eating the lowest amounts of plant-based fats, those eating the highest amounts, especially 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.
On the other hand, getting more fats from animal sources, like meat, dairy, and eggs, was associated with higher mortality risks. Those eating the most animal fats had a 16% higher risk of overall mortality and a 14% higher risk of dying from heart disease.
However, the study had several limitations, and the authors noted that the “effect sizes of the observed risk estimates were small.” This means the findings may not have much practical use in real-world settings, so more research is needed to confirm these results.
Source: Online/OFA
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