Butter and Plant-Based Oils Intake and Mortality
Zhang Y, Chadaideh KS, Li Y, Li Y, Gu X, Liu Y, Guasch-Ferré M, Rimm EB, Hu FB, Willett WC, Stampfer MJ, Wang DD
JAMA internal medicine · 13 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Institute on Aging
- Gobierno
- National Institute of Nursing Research
- Gobierno
- National Institute of Diabetes and Digestive and Kidney Diseases
- Gobierno
- NIDDK NIH HHS
- Gobierno
- NIA NIH HHS
- Gobierno
- NINR NIH HHS
- Subvenciones
- National Institute on Aging (R01 AG077489); National Institute of Diabetes and Digestive and Kidney Diseases (K99 DK119412); National Institute of Diabetes and Digestive and Kidney Diseases (R00 DK119412); National Institute of Nursing Research (R01NR019992)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2025-03-06 · JAMA Intern Med · vol. 185 · número 5 · pág. 549
- Editorial
- American Medical Association
- Citado
- 26 citas · más que el 100% de estudios similares · 21.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 51 trabajos
- Acceso
- Acceso abierto (copia en repositorio) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Fatty Acid Research and Health · Edible Oils Quality and Analysis
- Palabras clave
- plant-based oils, dietary fat, all-cause mortality, cancer mortality, cardiovascular mortality, olive oil, safflower oil, soybean oil, corn oil, canola oil, cooking oil, saturated fat, dietary assessment, Nurses' Health Study, Health Professionals Follow-up Study, prospective cohort, cause-specific mortality, United States adults, sex differences
- MeSH
- humans, neoplasms, cardiovascular diseases, butter, plant oils, mortality, cause of death, prospective studies, adult, middle aged, united states, female, male
12 autores
- Yu Zhang🇺🇸Brigham and Women's Hospital; Harvard University
- Katia S. Chadaideh🇺🇸Broad Institute; Brigham and Women's Hospital; Harvard University
- Yanping Li🇺🇸Harvard University; VA Boston Healthcare System
- Yuhan Li🇺🇸Harvard University; VA Boston Healthcare System
- Xiao Gu🇺🇸Harvard University
- Yuxi Liu🇺🇸Broad Institute; Brigham and Women's Hospital; Harvard University
- Marta Guasch‐Ferré🇩🇰🇺🇸University of Copenhagen; Harvard University
- Eric B. Rimm🇺🇸Brigham and Women's Hospital; Harvard University
- Frank B. Hu🇺🇸Brigham and Women's Hospital; Harvard University
- Walter Churchill Willett🇺🇸Brigham and Women's Hospital; Harvard University
- Meir J. Stampfer🇺🇸Brigham and Women's Hospital; Harvard University
- Dong D. Wang🇺🇸 · autor de correspondenciaBroad Institute; Brigham and Women's Hospital; Harvard University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Importance
The relationship between butter and plant-based oil intakes and mortality remains unclear, with conflicting results from previous studies. Long-term dietary assessments are needed to clarify these associations.
Objective
To investigate associations of butter and plant-based oil intakes with risk of total and cause-specific mortality among US adults.
Design, setting, and participants
This prospective population-based cohort study used data from 3 large cohorts: the Nurses' Health Study (1990-2023), the Nurses' Health Study II (1991-2023), and the Health Professionals Follow-up Study (1990-2023). Women and men who were free of cancer, cardiovascular disease (CVD), diabetes, or neurodegenerative disease at baseline were included.
Exposures
Primary exposures included intakes of butter (butter added at the table and from cooking) and plant-based oil (safflower, soybean, corn, canola, and olive oil). Diet was assessed by validated semiquantitative food frequency questionnaires every 4 years.
Main outcomes and measures
Total mortality was the primary outcome, and mortality due to cancer and CVD were secondary outcomes. Deaths were identified through the National Death Index and other sources. A physician classified the cause of death based on death certificates and medical records.
Results
During up to 33 years of follow-up among 221 054 adults (mean [SD] age at baseline: 56.1 [7.1] years for Nurses' Health Study, 36.1 [4.7] years for Nurses' Health Study II, and 56.3 [9.3] years for Health Professionals Follow-up Study), 50 932 deaths were documented, with 12 241 due to cancer and 11 240 due to CVD. Participants were categorized into quartiles based on their butter or plant-based oil intake. After adjusting for potential confounders, the highest butter intake was associated with a 15% higher risk of total mortality compared to the lowest intake (hazard ratio [HR], 1.15; 95% CI, 1.08-1.22; P for trend < .001). In contrast, the highest intake of total plant-based oils compared to the lowest intake was associated with a 16% lower total mortality (HR, 0.84; 95% CI, 0.79-0.90; P for trend < .001). There was a statistically significant association between higher intakes of canola, soybean, and olive oils and lower total mortality, with HRs per 5-g/d increment of 0.85 (95% CI, 0.78-0.92), 0.94 (95% CI, 0.91-0.96), and 0.92 (95% CI, 0.91-0.94), respectively (all P for trend < .001). Every 10-g/d increment in plant-based oils intake was associated with an 11% lower risk of cancer mortality (HR, 0.89; 95% CI, 0.85-0.94; P for trend < .001) and a 6% lower risk of CVD mortality (HR, 0.94; 95% CI, 0.89-0.99; P for trend = .03), whereas a higher intake of butter was associated with higher cancer mortality (HR, 1.12; 95% CI, 1.04-1.20; P for trend < .001). Substituting 10-g/d intake of total butter with an equivalent amount of total plant-based oils was associated with an estimated 17% reduction in total mortality (HR, 0.83; 95% CI, 0.79-0.86; P < .001) and a 17% reduction in cancer mortality (HR, 0.83; 95% CI, 0.76-0.90; P < .001).
Conclusions and relevance
In this cohort study, higher intake of butter was associated with increased mortality, while higher plant-based oils intake was associated with lower mortality. Substituting butter with plant-based oils may confer substantial benefits for preventing premature deaths.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
Confianza de la comunidad
Cargando…
¿Cuánto confías en los hallazgos de este estudio?
Comentarios
¿Algo está mal aquí?
Señala este estudio si su información, etiquetas o financiación parecen incorrectas. Un editor revisa cada señalamiento.
Información educativa sobre investigación publicada. No es consejo médico ni una recomendación para empezar o dejar nada.