In recent decades, a flurry of randomized controlled trials and prospective cohort studies have suggested a potential link between dietary fat intake and the risk of various diseases. However, due to limitations in research design and diverse measurement methods for dietary fat intake, the academic community has yet to reach a consensus on the relationship between different types of dietary fats and disease risks. So, is dietary fat the “invisible killer” of health or the wrongly accused “nutritional hero”?
Recently, a team led by Professor Ren Shancheng from the Department of Urology at the Second Affiliated Hospital of Naval Medical University (Shanghai Changzheng Hospital) made a significant breakthrough in this area. By combining high – level evidence – based medical evidence with global disease burden data, the team clearly revealed for the first time that total dietary fat intake has no statistical association with multiple health outcomes. The research also discovered that dietary saturated and trans fat intakes are closely related to an increased risk of various diseases, while dietary unsaturated fat intake is positively correlated with a reduced risk of various diseases. This research finding was recently published online in the international journal Food Science & Technology.
Dietary fat has long been considered a “double – edged sword” for health. It encompasses triglycerides, phospholipids, sterols, and more. Based on their structural and functional characteristics, dietary fats can be categorized into saturated fats, unsaturated fats, and trans fats. Unsaturated fats can be further divided into monounsaturated fats and polyunsaturated fats. The type of dietary fat directly impacts its metabolic pathways and potential effects on health. “The key to maintaining good health is not to consume less fat, but to consume the right kind of fat – reduce the intake of saturated/trans fats and increase the intake of unsaturated fats,” emphasized Ren Shancheng, the corresponding author of the paper.
This study found that a decrease in total dietary fat intake might be associated with a reduction in body mass index (BMI), weight, total cholesterol, and low – density lipoprotein cholesterol in adults. However, due to significant heterogeneity, these associations should be interpreted with caution. More importantly, the study observed no significant association between total dietary fat intake and crucial public health outcomes such as type 2 diabetes, stroke, cardiovascular disease mortality, and cancer – related mortality.
The research also indicated that dietary saturated/trans fat intake is associated with an elevated risk of diseases like total blood cholesterol, low – density lipoprotein cholesterol, hypertension, coronary heart disease, liver cancer, breast cancer, overall cancer mortality, all – cause mortality, Alzheimer’s disease, and cognitive decline. In contrast, dietary unsaturated fat intake is associated with a reduced risk of hyperlipidemia, metabolic syndrome, heart failure, hypertension, coronary heart disease, stroke, venous thromboembolism, basal cell carcinoma, colorectal cancer, endometrial cancer, prostate cancer, breast cancer, overall cancer mortality, all – cause mortality, cognitive decline, depression, Parkinson’s disease, fractures, age – related macular degeneration, dry eye syndrome, symptomatic bowel disease, preeclampsia, and preterm birth.
This research provides new scientific evidence for the study of the health effects of dietary fat and offers fresh inspiration for the public’s healthy diet. Ren Shancheng stated that by comprehensively evaluating the relationship between different types of dietary fat intake and over 160 diseases throughout the body, it is possible to provide the latest and highest – level evidence – based medical evidence for formulating accurate and comprehensive dietary fat intake policies. In the future, this kind of research is expected to guide people to make more scientific dietary choices and contribute to better public health.
Related topics
