Top

BMC Medicine

Published in:

Open Access 01-12-2021 | Research article

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

Authors: Yu Zhang, Pan Zhuang, Fei Wu, Wei He, Lei Mao, Wei Jia, Yiju Zhang, Xiaoqian Chen, Jingjing Jiao

Published in: BMC Medicine | Issue 1/2021

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.

Available only for authorised users

Consumption of vegetable oils worldwide from 2013/14 to 2018/2019, by oil type (in million metric tons). https://www.statista.com/statistics/263937/vegetable-oils-global-consumption/. Accessed 1 Sept 2020.

Forouhi NG, Krauss RM, Taubes G, Willett W. Dietary fat and cardiometabolic health: evidence, controversies, and consensus for guidance. BMJ. 2018;361:k2139.CrossRefPubMedPubMedCentral

Dietary Guidelines Advisory Committee. Scientific Report of the 2015 Dietary Guidelines Advisory Committee (Advisory Report). In: U.S. Department of Health and Human Services (HHS) and the U.S. 3 Department of Agriculture (USDA), editor. 2015.

Mozaffarian D, Ludwig DS. Dietary guidelines in the 21st century—a time for food. JAMA. 2010;304(6):681–2. https://doi.org/10.1001/jama.2010.1116.CrossRefPubMed

Schwingshackl L, Bogensberger B, Benčič A, Knüppel S, Boeing H, Hoffmann G. Effects of oils and solid fats on blood lipids: a systematic review and network meta-analysis. J Lipid Res. 2018;59(9):1771–82. https://doi.org/10.1194/jlr.P085522.CrossRefPubMedPubMedCentral

Jenkins DJA, Kendall CWC, Vuksan V, Faulkner D, Augustin LSA, Mitchell S, Ireland C, Srichaikul K, Mirrahimi A, Chiavaroli L, Blanco Mejia S, Nishi S, Sahye-Pudaruth S, Patel D, Bashyam B, Vidgen E, de Souza RJ, Sievenpiper JL, Coveney J, Josse RG, Leiter LA. Effect of lowering the glycemic load with canola oil on glycemic control and cardiovascular risk factors: a randomized controlled trial. Diabetes Care. 2014;37(7):1806–14. https://doi.org/10.2337/dc13-2990.CrossRefPubMed

Engel S, Tholstrup T. Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet. Am J Clin Nutr. 2015;102(2):309–15. https://doi.org/10.3945/ajcn.115.112227.CrossRefPubMed

Schwingshackl L, Lampousi AM, Portillo MP, Romaguera D, Hoffmann G, Boeing H. Olive oil in the prevention and management of type 2 diabetes mellitus: a systematic review and meta-analysis of cohort studies and intervention trials. Nutr Diab. 2017;7(4):e262. https://doi.org/10.1038/nutd.2017.12.CrossRef

Pimpin L, Wu JHY, Haskelberg H, Del Gobbo L, Mozaffarian D. Is butter back? A systematic review and meta-analysis of butter consumption and risk of cardiovascular disease, diabetes, and total mortality. Plos One. 2016;11(6):e0158118. https://doi.org/10.1371/journal.pone.0158118.CrossRefPubMedPubMedCentral

10.

Guasch-Ferré M, Hu FB, Martínez-González MA, Fitó M, Bulló M, Estruch R, Ros E, Corella D, Recondo J, Gómez-Gracia E, Fiol M, Lapetra J, Serra-Majem L, Muñoz MA, Pintó X, Lamuela-Raventós RM, Basora J, Buil-Cosiales P, Sorlí JV, Ruiz-Gutiérrez V, Martínez JA, Salas-Salvadó J. Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Med. 2014;12(1):78. https://doi.org/10.1186/1741-7015-12-78.CrossRefPubMedPubMedCentral

11.

Guasch-Ferre M, Zong G, Willett Walter C, Zock P, Wanders Anne J, Hu Frank B, et al. Associations of monounsaturated fatty acids from plant and animal sources with total and cause-specific mortality in two US prospective cohort studies. Circ Res. 2019;124(8):1266–75. https://doi.org/10.1161/CIRCRESAHA.118.313996.CrossRefPubMedPubMedCentral

12.

WCW. Nutritional epidemiology. New York: Oxford University Press; 1998.

13.

Midthune D, Schatzkin A, Subar AF, Thompson FE, Freedman LS, Carroll RJ, Shumakovich MA, Kipnis V. Validating an FFQ for intake of episodically consumed foods: application to the National Institutes of Health–AARP Diet and Health Study. Public Health Nutr. 2011;14(7):1212–21. https://doi.org/10.1017/S1368980011000632.CrossRefPubMedPubMedCentral

14.

Subar AF, Midthune D, Kulldorff M, Brown CC, Thompson FE, Kipnis V, Schatzkin A. Evaluation of alternative approaches to assign nutrient values to food groups in food frequency questionnaires. Am J Epidemiol. 2000;152(3):279–86. https://doi.org/10.1093/aje/152.3.279.CrossRefPubMed

15.

Krebs-Smith SM, Pannucci TE, Subar AF, Kirkpatrick SI, Lerman JL, Tooze JA, et al. Update of the healthy eating index: HEI-2015. J Acad Nutr Diet. 2018;118(9):1591–602. https://doi.org/10.1016/j.jand.2018.05.021.CrossRefPubMedPubMedCentral

16.

Willett WC. Chapter 5: food frequency methods; chapter 6: reproducibility and validity of food-frequency questionnaires; 2012.

17.

Guasch-Ferré M, Hruby A, Salas-Salvadó J, Martínez-González MA, Sun Q, Willett WC, Hu FB. Olive oil consumption and risk of type 2 diabetes in US women. Am J Clin Nutr. 2015;102(2):479–86. https://doi.org/10.3945/ajcn.115.112029.CrossRefPubMedPubMedCentral

18.

D’Agostino RB. Propensity score methods for bias reduction in the comparison of a treatment to a non-randomized control group. Stat Med. 1998;17(19):2265–81. https://doi.org/10.1002/(SICI)1097-0258(19981015)17:19<2265::AID-SIM918>3.0.CO;2-B.CrossRefPubMed

19.

2015–2020 Dietary Guidelines for Americans. 8th Edition: U.S. Department of Health and Human Services and U.S. Department of Agriculture December. 2015.

20.

Wang DD, Li Y, Chiuve SE, Stampfer MJ, Manson JE, Rimm EB, et al. Association of specific dietary fats with total and cause-specific mortality. JAMA Intern Med. 2016;176(8):1134–45. https://doi.org/10.1001/jamainternmed.2016.2417.CrossRefPubMedPubMedCentral

21.

Xu J, Eilat-Adar S, Loria C, Goldbourt U, Howard BV, Fabsitz RR, Zephier EM, Mattil C, Lee ET. Dietary fat intake and risk of coronary heart disease: the Strong Heart Study. Am J Clin Nutr. 2006;84(4):894–902. https://doi.org/10.1093/ajcn/84.4.894.CrossRefPubMed

22.

Dehghan M, Mente A, Rangarajan S, Sheridan P, Mohan V, Iqbal R, Gupta R, Lear S, Wentzel-Viljoen E, Avezum A, Lopez-Jaramillo P, Mony P, Varma RP, Kumar R, Chifamba J, Alhabib KF, Mohammadifard N, Oguz A, Lanas F, Rozanska D, Bostrom KB, Yusoff K, Tsolkile LP, Dans A, Yusufali AH, Orlandini A, Poirier P, Khatib R, Hu B, Wei L, Yin L, Deeraili A, Yeates K, Yusuf R, Ismail N, Mozaffarian D, Teo K, Anand SS, Yusuf S. Association of dairy intake with cardiovascular disease and mortality in 21 countries from five continents (PURE): a prospective cohort study. Lancet. 2018;392(10161):2288–97. https://doi.org/10.1016/S0140-6736(18)31812-9.CrossRefPubMed

23.

Voorrips LE, Brants HAM, Kardinaal AFM, Hiddink GJ, van den Brandt PA, Goldbohm RA. Intake of conjugated linoleic acid, fat, and other fatty acids in relation to postmenopausal breast cancer: the Netherlands Cohort Study on Diet and Cancer. Am J Clin Nutr. 2002;76(4):873–82. https://doi.org/10.1093/ajcn/76.4.873.CrossRefPubMed

24.

Wang J, Li X, Zhang D. Dairy product consumption and risk of non-Hodgkin lymphoma: a meta-analysis. Nutrients. 2016;8(3):120. https://doi.org/10.3390/nu8030120.CrossRefPubMedPubMedCentral

25.

Putti R, Migliaccio V, Sica R, Lionetti L. Skeletal muscle mitochondrial bioenergetics and morphology in high fat diet induced obesity and insulin resistance: focus on dietary fat source. Front Physiol. 2016;6:426.CrossRefPubMedPubMedCentral

26.

Mozaffarian D, Katan MB, Ascherio A, Stampfer MJ, Willett WC. Trans fatty acids and cardiovascular disease. N Engl J Med. 2006;354(15):1601–13. https://doi.org/10.1056/NEJMra054035.CrossRefPubMed

27.

Lichtenstein AH, Ausman LM, Jalbert SM, Schaefer EJ. Effects of different forms of dietary hydrogenated fats on serum lipoprotein cholesterol levels. N Engl J Med. 1999;340(25):1933–40. https://doi.org/10.1056/NEJM199906243402501.CrossRefPubMed

28.

de Souza RJ, Mente A, Maroleanu A, Cozma AI, Ha V, Kishibe T, et al. 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. BMJ. 2015;351:h3978.CrossRefPubMedPubMedCentral

29.

Buijsse B, Boeing H, Drogan D, Schulze MB, Feskens EJ, Amiano P, Barricarte A, Clavel-Chapelon F, de Lauzon-Guillain B, Fagherazzi G, Fonseca-Nunes A, Franks PW, Huerta JM, Jakobsen MU, Kaaks R, Key TJ, Khaw KT, Masala G, Moskal A, Nilsson PM, Overvad K, Pala V, Panico S, Redondo ML, Ricceri F, Rolandsson O, Sánchez MJ, Sluijs I, Spijkerman AM, Tjonneland A, Tumino R, van der AD, van der Schouw Y, Langenberg C, Sharp SJ, Forouhi NG, Riboli E, Wareham NJ, InterAct Consortium. Consumption of fatty foods and incident type 2 diabetes in populations from eight European countries. Eur J Clin Nutr. 2014;69(4):455–61. https://doi.org/10.1038/ejcn.2014.249.CrossRefPubMed

30.

Bolte G, Winkler G, Hölscher B, Thefeld W, Weiland SK, Heinrich J. Margarine consumption, asthma, and allergy in young adults: results of the German National Health Survey 1998. Ann Epidemiol. 2005;15(3):207–13. https://doi.org/10.1016/j.annepidem.2004.04.004.CrossRefPubMed

31.

Liu Q, Rossouw JE, Roberts MB, Liu S, Johnson KC, Shikany JM, Manson JAE, Tinker LF, Eaton CB. Theoretical effects of substituting butter with margarine on risk of cardiovascular disease. Epidemiology. 2017;28(1):145–56. https://doi.org/10.1097/EDE.0000000000000557.CrossRefPubMedPubMedCentral

32.

Barnard ND, Bunner AE, Agarwal U. Saturated and trans fats and dementia: a systematic review. Neurobiol Aging. 2014;35(Suppl 2):S65–73. https://doi.org/10.1016/j.neurobiolaging.2014.02.030.CrossRefPubMed

33.

Maki KC, Lawless AL, Kelley KM, Kaden VN, Geiger CJ, Dicklin MR. Corn oil improves the plasma lipoprotein lipid profile compared with extra-virgin olive oil consumption in men and women with elevated cholesterol: results from a randomized controlled feeding trial. J Clin Lipidol. 2015;9(1):49–57. https://doi.org/10.1016/j.jacl.2014.10.006.CrossRefPubMed

34.

Sakata Y, Shimokawa H. Saturated fatty acid intake and cardiovascular risk. Eur Heart J. 2013;34(16):1178–80. https://doi.org/10.1093/eurheartj/eht057.CrossRefPubMed

35.

Ramsden CE, Zamora D, Majchrzak-Hong S, Faurot KR, Broste SK, Frantz RP, et al. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73). BMJ. 2016;353:i1246.CrossRefPubMedPubMedCentral

36.

Lin L, Allemekinders H, Dansby A, Campbell L, Durance-Tod S, Berger A, Jones PJH. Evidence of health benefits of canola oil. Nutr Rev. 2013;71(6):370–85. https://doi.org/10.1111/nure.12033.CrossRefPubMed

37.

Wood LG, Scott HA, Garg ML, Gibson PG. Innate immune mechanisms linking non-esterified fatty acids and respiratory disease. Prog Lipid Res. 2009;48(1):27–43. https://doi.org/10.1016/j.plipres.2008.10.001.CrossRefPubMed

38.

Buckland G, Mayén AL, Agudo A, Travier N, Navarro C, Huerta JM, Chirlaque MD, Barricarte A, Ardanaz E, Moreno-Iribas C, Marin P, Quirós JR, Redondo ML, Amiano P, Dorronsoro M, Arriola L, Molina E, Sanchez MJ, Gonzalez CA. Olive oil intake and mortality within the Spanish population (EPIC-Spain). Am J Clin Nutr. 2012;96(1):142–9. https://doi.org/10.3945/ajcn.111.024216.CrossRefPubMed

39.

Guasch-Ferré M, Liu G, Li Y, Sampson L, Manson JE, Salas-Salvadó J, et al. Olive oil consumption and cardiovascular risk in U.S. adults. J Am Coll Cardiol. 2020;75(15):1729–39. https://doi.org/10.1016/j.jacc.2020.02.036.CrossRefPubMedPubMedCentral

40.

Salas-Salvadó J, Bulló M, Babio N, Martínez-González MÁ, Ibarrola-Jurado N, Basora J, et al. Reduction in the incidence of type 2 diabetes with the Mediterranean diet: results of the PREDIMED-Reus nutrition intervention randomized trial. Diabetes Care. 2011;34(1):14–9. https://doi.org/10.2337/dc10-1288.CrossRefPubMed

41.

Estruch R, Ros E, Salas-Salvadó J, Covas M-I, Corella D, Arós F, Gómez-Gracia E, Ruiz-Gutiérrez V, Fiol M, Lapetra J, Lamuela-Raventos RM, Serra-Majem L, Pintó X, Basora J, Muñoz MA, Sorlí JV, Martínez JA, Fitó M, Gea A, Hernán MA, Martínez-González MA. Primary prevention of cardiovascular disease with a Mediterranean diet supplemented with extra-virgin olive oil or nuts. N Engl J Med. 2018;378(25):e34. https://doi.org/10.1056/NEJMoa1800389.CrossRefPubMed

42.

Decsi T, Kennedy K. Sex-specific differences in essential fatty acid metabolism. Am J Clin Nutr. 2011;94(6 Suppl):1914S–9S. https://doi.org/10.3945/ajcn.110.000893.CrossRefPubMed

Title: Cooking oil/fat consumption and deaths from cardiometabolic diseases and other causes: prospective analysis of 521,120 individuals
Authors: Yu Zhang
Pan Zhuang
Fei Wu
Wei He
Lei Mao
Wei Jia
Yiju Zhang
Xiaoqian Chen
Jingjing Jiao
Publication date: 01-12-2021
Publisher: BioMed Central
Published in: BMC Medicine / Issue 1/2021
Electronic ISSN: 1741-7015
DOI: https://doi.org/10.1186/s12916-021-01961-2

At a glance: The ONWARDS insulin icodec trials

Springer Medicine

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

Abstract

Background

Methods

Results

Conclusions

At a glance: The ONWARDS insulin icodec trials

Springer Medicine

Abstract

Background

Methods

Results

Conclusions

Please log in to get access to this content

Other articles of this Issue 1/2021

Shared genetic etiology and causality between body fat percentage and cardiovascular diseases: a large-scale genome-wide cross-trait analysis

Glucocorticoids and breast cancer risk

A phenome-wide association study of genetically mimicked statins

Dietary intake of trans fatty acids and breast cancer risk in 9 European countries

Undernutrition: a major but potentially preventable cause of poor outcomes in children living with sickle cell disease in Africa

National and provincial impact and cost-effectiveness of Haemophilus influenzae type b conjugate vaccine in China: a modeling analysis