Although dietary fat is still often talked about as a single thing, knowledge about the different types of fat is becoming more widespread, something essential since the relationship with health of each type is different. In most of my books I have dedicated many pages to explaining all these types and their possible relationships with clinical indicators.
Below you can see these intake and mortality risk curves, for each type of fat:
Total fats:
Total fat intake shows an inverse relationship with mortality in general, does not seem to have a relationship with cardiovascular mortality, and shows a variable relationship in the case of cancer mortality, with a slightly increasing trend in risk at the beginning but with a reduction . from 25% of the energy.
Monounsaturated fat:
In the case of monounsaturated fat (such as olive oil), the relationship is inverse for the three types of mortality risk (more intake is associated with lower risk), clearer up to an intake of 10-12% of the energy. .
Polyunsaturated fat:
As can be seen quite clearly, polyunsaturated fat is the one that presents the clearest inverse relationship with the risk of mortality of any type.
Saturated fat:
Saturated fat intake shows a positive relationship with mortality, which disappears when reaching 8-10% of the energy ingested in the case of overall and cardiovascular mortality, but continues to increase in the case of cancer mortality.
Trans fat:
Conclusions:
These are the conclusions reached by the authors:
«…diets high in total fat, monounsaturated fat, and polyunsaturated fat were associated with lower all-cause mortality compared to low-fat diets, while diets high in saturated fat and trans fat were associated with lower increased all-cause mortality. Current dietary guidelines to reduce intake of saturated and trans fats and emphasize intake of mono- and polyunsaturated fats.»
In any case, remember that we are talking about observational studies, so we must be cautious when making deductions of causality.
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