Department of Nutrition, School of Public Health, Zhejiang University School of Medicine, 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China.
National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China.
Eur J Nutr. 2020 Aug;59(5):1989-1998. doi: 10.1007/s00394-019-02048-8. Epub 2019 Jul 11.
Monounsaturated fatty acids (MUFAs) are typical components of various plant-sourced and animal-sourced foods. However, the associations of MUFA consumption from different sources with mortality remain unclear. This study aimed to investigate the relationships between MUFA intakes from plant and animal sources and mortality.
A total of 14,305 participants from China Health and Nutrition Survey were prospectively followed up for 14 years. Dietary intake of MUFAs was assessed by 3-day 24-h dietary records in each round. Cox proportional hazards regression models were used to compute hazard ratios (HRs) and 95% confidence intervals (CIs).
A total of 1006 deaths occurred during 199,091 person-years of follow-up. Intake of total MUFAs was not associated with mortality (P-trend = 0.17). The plant-sourced MUFA intake was strongly associated with lower mortality [HR (95% CI) 0.72 (0.58-0.89); P-trend = 0.008], whereas animal-sourced MUFA intake showed no significant association. Likewise, oleic acid (OA) and palmitoleic acid (PA) intakes from plant sources were also inversely associated with mortality [HR (95% CI) 0.66 (0.52-0.84) for OA and 0.73 (0.59-0.91) for PA], while animal-sourced OA and PA were not related to mortality. Theoretically replacing saturated fatty acids (SFAs) (5% of total energy) with isocaloric plant-sourced MUFAs was associated with 15% (95% CI 5-25%) lower mortality. In addition, 18% (95% CI 10-26%) lower mortality was observed when theoretically replacing the sum of SFAs and animal-sourced MUFAs with isocaloric plant-sourced MUFAs.
Intakes of MUFAs, including OA and PA, from plant but not animal sources were associated with lower total mortality. These findings suggested the importance of consuming MUFAs from plant-based foods for overall health.
单不饱和脂肪酸（MUFAs）是各种植物性和动物性食物的典型成分。然而，不同来源的 MUFA 消耗与死亡率之间的关系尚不清楚。本研究旨在探讨 MUFA 摄入量与死亡率之间的关系。
本研究共纳入了 14305 名来自中国健康与营养调查的参与者，随访时间为 14 年。在每一轮研究中，通过 3 天 24 小时膳食记录来评估 MUFA 的摄入量。使用 Cox 比例风险回归模型计算危险比（HRs）和 95%置信区间（CIs）。
在 199091 人年的随访期间，共发生了 1006 例死亡。总 MUFA 摄入量与死亡率无关（P 趋势=0.17）。植物来源的 MUFA 摄入量与较低的死亡率密切相关[HR（95%CI）0.72（0.58-0.89）；P 趋势=0.008]，而动物来源的 MUFA 摄入量则无显著关联。同样，植物来源的油酸（OA）和棕榈油酸（PA）摄入量也与死亡率呈负相关[OA 的 HR（95%CI）为 0.66（0.52-0.84），PA 的 HR（95%CI）为 0.73（0.59-0.91）]，而动物来源的 OA 和 PA 与死亡率无关。理论上用等热量的植物来源 MUFA 替代 5%的总能量中的饱和脂肪酸（SFAs）与死亡率降低 15%（95%CI 5-25%）相关。此外，当用等热量的植物来源 MUFA 替代 SFA 和动物来源 MUFA 的总和时，死亡率降低 18%（95%CI 10-26%）。
植物来源的 MUFA，包括 OA 和 PA，与总死亡率降低有关。这些发现表明，从植物性食物中摄取 MUFA 对整体健康很重要。
