Association between dietary fat intake and mortality from all-causes, cardiovascular disease, and cancer: A systematic review and meta-analysis of prospective cohort studies.

  title={Association between dietary fat intake and mortality from all-causes, cardiovascular disease, and cancer: A systematic review and meta-analysis of prospective cohort studies.},
  author={Youngyo Kim and Youjin Je and Edward L. Giovannucci},
  journal={Clinical nutrition},

Associations of Dietary Fats with All-Cause Mortality and Cardiovascular Disease Mortality among Patients with Cardiometabolic Disease

It is suggested that intakes of ω-6 PUFA, LA, and DPA or replacing SFA with PUFA or LA might be associated with lower all-cause mortality for patients with CMD and cardiometabolic biomarkers can mediate the above effects.

Longitudinal Associations Between Fat‐Derived Dietary Patterns and Early Markers of Cardiovascular Disease Risk in the UK Biobank Study

This study suggests small but statistically significant associations between DPs based on fat type and some early markers of CVD risk and further research is needed to confirm these associations.

Diet, weight status, and physical activity in cancer prevention

While a balanced diet, as defined by the recommendations, can help reduce the risk of certain cancers, no single food can prevent the development of this pathology.

Ultra-Processed Foods Are the Major Sources of Total Fat, Saturated and Trans-Fatty Acids among Tunisian Preschool and School Children: A Cross-Sectional Study

The implementation of a relevant strategy for fat reduction, especially from ultra-processed foods, considered as low nutrient energy-dense products, is needed to promote health among children and prevent diet-related chronic diseases.

Macronutrient Quality and All-Cause Mortality in the SUN Cohort

In this Mediterranean cohort, a new and multidimensional MQI defined a priori was not associated with all-cause mortality, and among its three sub-indexes, only the CQI showed a significant inverse relationship with the risk of all- cause mortality.

Indicators and Recommendations for Assessing Sustainable Healthy Diets

Some aspects such as the classification and disaggregation of food groups, the impacts of the rates of local food consumption and seasonality, preservation methods, agrobiodiversity and organic food and different production systems, together with consequences for low-income countries, require further analysis and consideration.

Prevention and Treatment of Cardiovascular Diseases with Plant Phytochemicals: A Review

The CVD therapy efficacy of 92 plants, including 15 terrestrial plants, is examined and several physiologically active compounds with recognized biological effects have been found in various plants because of the increased prevalence of CVD, appropriate CVD prevention and treatment measures are required.



Dietary intakes of fat and total mortality among Japanese populations with a low fat intake: the Japan Collaborative Cohort (JACC) Study

The findings from a large cohort study among populations with relatively low fat intake provide evidence regarding optimal levels of fat intakes.

Dietary Fats in Relation to Total and Cause-Specific Mortality in a Prospective Cohort of 521 120 Individuals With 16 Years of Follow-Up

Dietary intake of marine omega-3 PUFAs and replacing SFAs with plant MUFAs or linoleic acid were associated with lower total, CVD, and certain cause-specific mortality, whereas it was positively associated with SFA, trans-fatty acid, and arachidonic acid intake.

Association of dietary, circulating, and supplement fatty acids with coronary risk: a systematic review and meta-analysis.

Current evidence does not clearly support cardiovascular guidelines that encourage high consumption of polyunsaturated fatty acids and low consumption of total saturated fats.

Dietary total fat and fatty acids intake, serum fatty acids and risk of breast cancer: A meta‐analysis of prospective cohort studies

Results from this meta‐analysis suggested that dietary total fat and fatty acids might be not associated with risk of breast cancer.

Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies

An overall risk reduction of all-cause mortality, cardiovascular deaths, cardiovascular events, and stroke is indicated when comparing the top versus bottom third of MUFA, olive oil, oleic acid, and MUFA:SFA ratio.

N-3 long-chain polyunsaturated fatty acids and risk of all-cause mortality among general populations: a meta-analysis

It is suggested that both dietary and circulating LCPUFA are inversely associated with all-cause mortality.

Intake of saturated and trans unsaturated fatty acids and risk of all cause mortality, cardiovascular disease, and type 2 diabetes: systematic review and meta-analysis of observational studies

Saturated fats are not associated with all cause mortality, CVD, CHD, ischemic stroke, or type 2 diabetes, but the evidence is heterogeneous with methodological limitations, and Dietary guidelines must carefully consider the health effects of recommendations for alternative macronutrients to replace trans fats and saturated fats.