ArticleBMC medicine2021
Cooking oil/fat consumption and deaths from cardiometabolic diseases and other causes: prospective analysis of 521,120 individuals.
Article in BMC medicine, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers, 3 of them syntheses that pooled it.
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Who cites it
25 citing papers in PubMed, 3 syntheses or guidelines pooled it.
- Substitution of animal-based with plant-based foods on cardiometabolic health and all-cause mortality: a systematic review and meta-analysis of prospective studies.BMC medicine · 2023Pooled it
- Olive oil consumption and risk of cardiovascular disease and all-cause mortality: A meta-analysis of prospective cohort studies.Frontiers in nutrition · 2022Pooled it
- Biomarkers of dairy fat intake, incident cardiovascular disease, and all-cause mortality: A cohort study, systematic review, and meta-analysis.PLoS medicine · 2021Pooled it
- Integrating GWAS and eQTL analysis to decipher genetic mechanisms of feed efficiency and feeding behaviors in pigs.Genetics, selection, evolution : GSE · 2026Article
- Non-traditional Environmental and Cultural Determinants of Cardiovascular Disease in India: A Narrative Review.Cureus · 2026Review
- Article
- Mechanism and Potential of Aqueous Enzymatic Extraction for Constructing Green Production System for Lipids and Proteins.Foods (Basel, Switzerland) · 2025Review
- Ultra-processed Plant Foods: Are They Worse than their Unprocessed Animal-Based Counterparts?Current nutrition reports · 2025Review
- Associations of common fats and oils with cardiometabolic health outcomes in the Framingham Offspring cohort.European journal of clinical nutrition · 2025Article
- Association of diet quality and quantity with the risk of sarcopenia based on the Chinese diet balance index 2022.Frontiers in nutrition · 2025Article
- Energy input and food output: The energy imbalance across regional agrifood systems.PNAS nexus · 2024Article
- Olive oil consumption is associated with lower cancer, cardiovascular and all-cause mortality among Italian adults: prospective results from the Moli-sani Study and analysis of potential biological mechanisms.European journal of clinical nutrition · 2024Article
- Dietary cooking oils and cardiometabolic measurements in an elderly Chinese population.Journal of geriatric cardiology : JGC · 2024Article
- Substitution of Dairy Products and Risk of Death and Cardiometabolic Diseases: A Systematic Review and Meta-Analysis of Prospective Studies.Current developments in nutrition · 2024Review
- Assessing food availability and healthier options in an urban Chinese university: a case study using the Chinese Nutrition Environment Measurement Survey for Stores (C-NEMS-S).BMC public health · 2024Article
- Full-fat dairy products and cardiometabolic health outcomes: Does the dairy-fat matrix matter?Frontiers in nutrition · 2024Review
- Relationship of triglyceride-glucose index with cardiometabolic multi-morbidity in China: evidence from a national survey.Diabetology & metabolic syndrome · 2023Article
- Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review.Biomolecules · 2023Review
- Article
- Consumption of Ultra-Processed Food and Cognitive Decline among Older Adults With Type-2 Diabetes.The journals of gerontology. Series A, Biological sciences and medical sciences · 2023Article
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9 authors.
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Abstract
backgroundIncreasing 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.
methodsWe 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.
resultsOverall, 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.
conclusionsConsumption 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.
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