Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, Zhejiang, China.
Department of Nutrition, School of Public Health, and Department of Nutrition of Affiliated Second Hospital, Zhejiang University School of Medicine, 866 Yuhangtang Road, Hangzhou, 310058, Zhejiang, China.
BMC Med. 2021 Apr 15;19(1):92. doi: 10.1186/s12916-021-01961-2.
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.
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.
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.
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.
越来越多的证据强调了健康的饮食模式，并且表明日常食用油的摄入量与心血管疾病（CVD）和糖尿病等慢性病有关。然而，与总死亡率和心血管代谢死亡率相关的食用油消耗的基于食物的证据在很大程度上仍然缺乏。我们旨在前瞻性评估食用油与心血管代谢（CVD 和糖尿病）和其他原因导致的死亡之间的关系。
我们从美国国立卫生研究院-美国退休人员协会饮食与健康研究中确定并前瞻性地随访了 521120 名年龄在 50-71 岁的参与者。通过验证后的食物频率问卷评估个体食用油/脂肪的摄入量。通过截至 2011 年底的死亡率来估计风险比（HR）和 95%置信区间（CI）。
在中位随访 16 年期间，共记录了 129328 例死亡。黄油和人造黄油的摄入量与总死亡率升高有关，而菜籽油和橄榄油的摄入量与总死亡率降低有关。经过主要危险因素的多变量调整后，每增加 1 汤匙/天，心血管代谢死亡率的 HR 分别为 1.08（95%CI 1.05-1.10）的黄油、1.06（1.05-1.08）的人造黄油、0.99（0.95-1.03）的玉米油、0.98（0.94-1.02）的菜籽油和 0.96（0.92-0.99）的橄榄油。此外，黄油的摄入量与癌症死亡率呈正相关。用等量的玉米油、菜籽油或橄榄油替代黄油和人造黄油与全因死亡率和某些原因的死亡率降低有关，包括 CVD、糖尿病、癌症、呼吸疾病和阿尔茨海默病。
黄油和人造黄油的摄入与总死亡率和心血管代谢死亡率升高有关。用菜籽油、玉米油或橄榄油替代黄油和人造黄油与总死亡率和心血管代谢死亡率降低有关。我们的研究结果支持为了心血管代谢健康和长寿，将摄入量从固体脂肪转移到非氢化植物油。
