Abstract
Purpose
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.
Methods
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).
Results
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 [HRQ4vsQ1 (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 [HRQ4vsQ1 (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.
Conclusions
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.
![](http://media.springernature.com/m312/springer-static/image/art%3A10.1007%2Fs00394-019-02048-8/MediaObjects/394_2019_2048_Fig1_HTML.png)
Similar content being viewed by others
Abbreviations
- AHEI:
-
Alternative healthy eating index
- CHNS:
-
China Health and Nutrition Survey
- CHD:
-
Coronary heart disease
- CI:
-
Confidence interval
- CVD:
-
Cardiovascular disease
- HDL:
-
High density lipoprotein
- HR:
-
Hazard ratio
- LDL:
-
Low density lipoprotein
- MUFAs:
-
Monounsaturated fatty acids
- OA:
-
Oleic acid
- PA:
-
Palmitoleic acid
- PUFAs:
-
Polyunsaturated fatty acids
- RR:
-
Relative risk
- SFAs:
-
Saturated fatty acids
References
Estruch R, Ros E, Salas-Salvado J, Covas MI, Corella D, Aros F, Gomez-Gracia E, Ruiz-Gutierrez V, Fiol M, Lapetra J, Lamuela-Raventos RM, Serra-Majem L, Pinto X, Basora J, Munoz MA, Sorli JV, Martinez JA, Martinez-Gonzalez MA, Investigators PS (2013) Primary prevention of cardiovascular disease with a Mediterranean diet. N Engl J Med 368(14):1279–1290. https://doi.org/10.1056/NEJMoa1200303
Salas-Salvadó J, Bulló M, Estruch R et al (2014) Prevention of diabetes with mediterranean diets: a subgroup analysis of a randomized trial. Ann Intern Med 160(1):1–10. https://doi.org/10.7326/M13-1725
Linseisen J, Welch AA, Ocke M, Amiano P, Agnoli C, Ferrari P, Sonestedt E, Chajes V, Bueno-de-Mesquita HB, Kaaks R, Weikert C, Dorronsoro M, Rodriguez L, Ermini I, Mattiello A, van der Schouw YT, Manjer J, Nilsson S, Jenab M, Lund E, Brustad M, Halkjaer J, Jakobsen MU, Khaw KT, Crowe F, Georgila C, Misirli G, Niravong M, Touvier M, Bingham S, Riboli E, Slimani N (2009) Dietary fat intake in the European Prospective Investigation into Cancer and Nutrition: results from the 24-h dietary recalls. Eur J Clin Nutr 63(Suppl 4):S61–S80. https://doi.org/10.1038/ejcn.2009.75
Zhai FY, Du SF, Wang ZH, Zhang JG, Du WW, Popkin BM (2014) Dynamics of the Chinese diet and the role of urbanicity, 1991–2011. Obes Rev 15(Suppl 1):16–26. https://doi.org/10.1111/obr.12124
Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S, Franch HA, Franklin B, Kris-Etherton P, Harris WS, Howard B, Karanja N, Lefevre M, Rudel L, Sacks F, Van Horn L, Winston M, Wylie-Rosett J (2006) Summary of American Heart Association diet and lifestyle recommendations revision 2006. Arterioscler Thromb Vasc Biol 26(10):2186–2191. https://doi.org/10.1161/01.ATV.0000238352.25222.5e
Institute of Medicine of the National Academies (2005) Dietary fats: total fat and fatty acids. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids (macronutrients). The National Academy Press, Washington, DC, pp 422–541
EFSA (2010) Scientific opinion on dietary reference values for fats, including saturated fatty acids, polyunsaturated fatty acids, monounsaturated fatty acids, trans fatty acids, and cholesterol. EFSA J 8(3):1461
Wang SS, Lay S, Yu HN, Shen SR (2016) Dietary guidelines for Chinese Residents (2016): comments and comparisons. J Zhejiang Univ Sci B 17(9):649–656. https://doi.org/10.1631/jzus.B1600341
Wang DD, Li Y, Chiuve SE, Stampfer MJ, Manson JE, Rimm EB, Willett WC, Hu FB (2016) Association of specific dietary fats with total and cause-specific mortality. JAMA Intern Med 176(8):1134–1145. https://doi.org/10.1001/jamainternmed.2016.2417
Buckland G, Mayen AL, Agudo A, Travier N, Navarro C, Huerta JM, Chirlaque MD, Barricarte A, Ardanaz E, Moreno-Iribas C, Marin P, Quiros JR, Redondo ML, Amiano P, Dorronsoro M, Arriola L, Molina E, Sanchez MJ, Gonzalez CA (2012) Olive oil intake and mortality within the Spanish population (EPIC-Spain). Am J Clin Nutr 96(1):142–149. https://doi.org/10.3945/ajcn.111.024216
Guasch-Ferre M, Hu FB, Martinez-Gonzalez MA, Fito M, Bullo M, Estruch R, Ros E, Corella D, Recondo J, Gomez-Gracia E, Fiol M, Lapetra J, Serra-Majem L, Munoz MA, Pinto X, Lamuela-Raventos RM, Basora J, Buil-Cosiales P, Sorli JV, Ruiz-Gutierrez V, Martinez JA, Salas-Salvado J (2014) Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study. BMC Med 12:78. https://doi.org/10.1186/1741-7015-12-78
Trichopoulou A, Costacou T, Bamia C, Trichopoulos D (2003) Adherence to a Mediterranean diet and survival in a Greek population. N Engl J Med 348(26):2599–2608. https://doi.org/10.1056/NEJMoa025039
Solfrizzi V, D’Introno A, Colacicco AM, Capurso C, Palasciano R, Capurso S, Torres F, Capurso A, Panza F (2005) Unsaturated fatty acids intake and all-causes mortality: a 8.5-year follow-up of the Italian longitudinal study on aging. Exp Gerontol 40(4):335–343. https://doi.org/10.1016/j.exger.2005.01.003
Trichopoulou A, Orfanos P, Norat T, Bueno-de-Mesquita B, Ocke MC, Peeters PH, van der Schouw YT, Boeing H, Hoffmann K, Boffetta P, Nagel G, Masala G, Krogh V, Panico S, Tumino R, Vineis P, Bamia C, Naska A, Benetou V, Ferrari P, Slimani N, Pera G, Martinez-Garcia C, Navarro C, Rodriguez-Barranco M, Dorronsoro M, Spencer EA, Key TJ, Bingham S, Khaw KT, Kesse E, Clavel-Chapelon F, Boutron-Ruault MC, Berglund G, Wirfalt E, Hallmans G, Johansson I, Tjonneland A, Olsen A, Overvad K, Hundborg HH, Riboli E, Trichopoulos D (2005) Modified Mediterranean diet and survival: EPIC-elderly prospective cohort study. BMJ 330(7498):991. https://doi.org/10.1136/bmj.38415.644155.8F
Nagata C, Nakamura K, Wada K, Oba S, Tsuji M, Tamai Y, Kawachi T (2012) Total fat intake is associated with decreased mortality in Japanese men but not in women. J Nutr 142(9):1713–1719. https://doi.org/10.3945/jn.112.161661
Wakai K, Naito M, Date C, Iso H, Tamakoshi A, Group JS (2014) Dietary intakes of fat and total mortality among Japanese populations with a low fat intake: the Japan Collaborative Cohort (JACC) study. Nutr Metab (Lond) 11(1):12. https://doi.org/10.1186/1743-7075-11-12
Delgado GE, Kramer BK, Lorkowski S, Marz W, von Schacky C, Kleber ME (2017) Individual omega-9 monounsaturated fatty acids and mortality—the Ludwigshafen risk and cardiovascular health study. J Clin Lipidol 11(1):126–135. https://doi.org/10.1016/j.jacl.2016.10.015
Chowdhury R, Warnakula S, Kunutsor S et al (2014) Association of dietary, circulating, and supplement fatty acids with coronary risk: a systematic review and meta-analysis. Ann Intern Med 160(6):398–406. https://doi.org/10.7326/M13-1788
Jakobsen MU, O’Reilly EJ, Heitmann BL, Pereira MA, Balter K, Fraser GE, Goldbourt U, Hallmans G, Knekt P, Liu S, Pietinen P, Spiegelman D, Stevens J, Virtamo J, Willett WC, Ascherio A (2009) Major types of dietary fat and risk of coronary heart disease: a pooled analysis of 11 cohort studies. Am J Clin Nutr 89(5):1425–1432. https://doi.org/10.3945/ajcn.2008.27124
Schwingshackl L, Hoffmann G (2014) Dietary fatty acids in the secondary prevention of coronary heart disease: a systematic review, meta-analysis and meta-regression. BMJ Open 4(4):e004487
Hooper L, Martin N, Abdelhamid A, Davey Smith G (2015) Reduction in saturated fat intake for cardiovascular disease. Cochrane Database Syst Rev 6:CD011737. https://doi.org/10.1002/14651858.cd011737
Li Z, Zhang Y, Su D, Lv X, Wang M, Ding D, Ma J, Xia M, Wang D, Yang Y, Qiu J, Hu G, Ling W (2014) The opposite associations of long-chain versus very long-chain monounsaturated fatty acids with mortality among patients with coronary artery disease. Heart 100(20):1597–1605. https://doi.org/10.1136/heartjnl-2014-305777
Shi Z, Riley M, Taylor AW, Page A (2017) Chilli consumption and the incidence of overweight and obesity in a Chinese adult population. Int J Obes 41:1074. https://doi.org/10.1038/ijo.2017.88. https://www.nature.com/articles/ijo201788#supplementary-information
Popkin BM, Lu B, Zhai F (2002) Understanding the nutrition transition: measuring rapid dietary changes in transitional countries. Public Health Nutr 5(6a):947–953. https://doi.org/10.1079/phn2002370
Tee ES (2011) Development and promotion of Malaysian Dietary Guidelines. Asia Pac J Clin Nutr 20(3):455–461
Batis C, Sotres-Alvarez D, Gordon-Larsen P, Mendez MA, Adair L, Popkin B (2014) Longitudinal analysis of dietary patterns in Chinese adults from 1991 to 2009. Br J Nutr 111(8):1441–1451. https://doi.org/10.1017/S0007114513003917
Zhuang P, Wang W, Wang J, Zhang Y, Jiao J (2018) Polyunsaturated fatty acids intake, omega-6/omega-3 ratio and mortality: findings from two independent nationwide cohorts. Clin Nutr. https://doi.org/10.1016/j.clnu.2018.02.019
Ng SW, Howard AG, Wang HJ, Su C, Zhang B (2014) The physical activity transition among adults in China: 1991–2011. Obes Rev 15(Suppl 1):27–36. https://doi.org/10.1111/obr.12127
Wang Z, Adair LS, Cai J, Gordon-Larsen P, Siega-Riz AM, Zhang B, Popkin BM (2017) Diet quality is linked to insulin resistance among adults in China. J Nutr 147(11):2102–2108. https://doi.org/10.3945/jn.117.256180
Campmans-Kuijpers MJ, Sluijs I, Nothlings U, Freisling H, Overvad K, Boeing H, Masala G, Panico S, Tumino R, Sieri S, Johansson I, Winkvist A, Katzke VA, Kuehn T, Nilsson PM, Halkjaer J, Tjonneland A, Spijkerman AM, Arriola L, Sacerdote C, Barricarte A, May AM, Beulens JW (2016) The association of substituting carbohydrates with total fat and different types of fatty acids with mortality and weight change among diabetes patients. Clin Nutr 35(5):1096–1102. https://doi.org/10.1016/j.clnu.2015.08.003
Lasheras C, Fernandez S, Patterson AM (2000) Mediterranean diet and age with respect to overall survival in institutionalized, nonsmoking elderly people. Am J Clin Nutr 71(4):987–992. https://doi.org/10.1093/ajcn/71.4.987
Mente A, de Koning L, Shannon HS, Anand SS (2009) A systematic review of the evidence supporting a causal link between dietary factors and coronary heart disease. Arch Intern Med 169(7):659–669. https://doi.org/10.1001/archinternmed.2009.38
Schwingshackl L, Hoffmann G (2014) Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies. Lipids Health Dis 13(1):154. https://doi.org/10.1186/1476-511X-13-154
Chien KL, Lin HJ, Hsu HC, Chen PC, Su TC, Chen MF, Lee YT (2013) Comparison of predictive performance of various fatty acids for the risk of cardiovascular disease events and all-cause deaths in a community-based cohort. Atherosclerosis 230(1):140–147. https://doi.org/10.1016/j.atherosclerosis.2013.06.015
Zong G, Li Y, Sampson L, Dougherty LW, Willett WC, Wanders AJ, Alssema M, Zock PL, Hu FB, Sun Q (2018) Monounsaturated fats from plant and animal sources in relation to risk of coronary heart disease among US men and women. Am J Clin Nutr 107(3):445–453. https://doi.org/10.1093/ajcn/nqx004
Sun Q (2012) Red meat consumption and mortality. Arch Intern Med. https://doi.org/10.1001/archinternmed.2011.2287
Vafeiadou K, Weech M, Altowaijri H, Todd S, Yaqoob P, Jackson KG, Lovegrove JA (2015) Replacement of saturated with unsaturated fats had no impact on vascular function but beneficial effects on lipid biomarkers, E-selectin, and blood pressure: results from the randomized, controlled Dietary Intervention and Vascular function (DIVAS) study. Am J Clin Nutr 102(1):40–48. https://doi.org/10.3945/ajcn.114.097089
Goncalves-de-Albuquerque CF, Medeiros-de-Moraes IM, Oliveira FM, Burth P, Bozza PT, Castro Faria MV, Silva AR, Castro-Faria-Neto HC (2016) Omega-9 oleic acid induces fatty acid oxidation and decreases organ dysfunction and mortality in experimental sepsis. PLoS One 11(4):e0153607. https://doi.org/10.1371/journal.pone.0153607
Pestka JJ, Vines LL, Bates MA, He K, Langohr I (2014) Comparative effects of n-3, n-6 and n-9 unsaturated fatty acid-rich diet consumption on lupus nephritis, autoantibody production and CD4 + T cell-related gene responses in the autoimmune NZBWF1 mouse. PLoS One 9(6):e100255. https://doi.org/10.1371/journal.pone.0100255
Emken E (2013) Human studies using isotope labeled fatty acids: answered and unanswered questions. J Oleo Sci 62(5):245–255
de Souza CO, Teixeira AAS, Biondo LA, Lima Junior EA, Batatinha HAP, Rosa Neto JC (2017) Palmitoleic acid improves metabolic functions in fatty liver by PPAR alpha-dependent AMPK activation. J Cell Physiol 232(8):2168–2177. https://doi.org/10.1002/jcp.25715
Yang ZH, Miyahara H, Hatanaka A (2011) Chronic administration of palmitoleic acid reduces insulin resistance and hepatic lipid accumulation in KK-Ay Mice with genetic type 2 diabetes. Lipids Health Dis 10:120. https://doi.org/10.1186/1476-511X-10-120
Bolsoni-Lopes A, Festuccia WT, Chimin P, Farias TS, Torres-Leal FL, Cruz MM, Andrade PB, Hirabara SM, Lima FB, Alonso-Vale MI (2014) Palmitoleic acid (n-7) increases white adipocytes GLUT4 content and glucose uptake in association with AMPK activation. Lipids Health Dis 13:199. https://doi.org/10.1186/1476-511x-13-199
Bernstein AM, Roizen MF, Martinez L (2014) Purified palmitoleic acid for the reduction of high-sensitivity C-reactive protein and serum lipids: a double-blinded, randomized, placebo controlled study. J Clin Lipidol 8(6):612–617. https://doi.org/10.1016/j.jacl.2014.08.001
Zong G, Ye X, Sun L, Li H, Yu Z, Hu FB, Sun Q, Lin X (2012) Associations of erythrocyte palmitoleic acid with adipokines, inflammatory markers, and the metabolic syndrome in middle-aged and older Chinese. Am J Clin Nutr 96(5):970–976. https://doi.org/10.3945/ajcn.112.040204
Yin G, Wang Y, Cen XM, Yang Y, Yang M, Xie QB (2017) Identification of palmitoleic acid controlled by mTOR signaling as a biomarker of polymyositis. J Immunol Res 2017:3262384. https://doi.org/10.1155/2017/3262384
Yu DX, Sun Q, Ye XW, Pan A, Zong G, Zhou YH, Li HX, Hu FB, Lin X (2012) Erythrocyte trans-fatty acids, type 2 diabetes and cardiovascular risk factors in middle-aged and older Chinese individuals. Diabetologia 55(11):2954–2962
Acknowledgements
We thank the National Institute of Nutrition and Food Safety, China Center for Disease Control and Prevention, Carolina Population Center (5 R24 HD050924), the University of North Carolina at Chapel Hill, the NIH (R01-HD30880, DK056350, R24 HD050924, and R01-HD38700) and the Fogarty International Center, NIH for the CHNS data collection and analysis files from 1989 to 2011 and future surveys.
Funding
This research was funded by Grants from the Zhejiang Provincial Natural Science Foundation of China (Grant no. LR18C200001), National Natural Science Foundation of China (Grant no. 81773419) and China National Program for Support of Top-notch Young Professionals.
Author information
Authors and Affiliations
Contributions
JJ conceived and designed the study. LM, YZ, WW, PZ, and FW acquired and collected the data. LM and PZ performed statistical analysis. LM drafted the manuscript. All authors contributed to the interpretation of the results and critical revision of the manuscript for important intellectual content and approved the final version of the manuscript. JJ is the guarantor and takes responsibility for the integrity of the data and the accuracy of the data analysis.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare that they have no conflict of interest.
Supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Mao, L., Zhang, Y., Wang, W. et al. Plant-sourced and animal-sourced monounsaturated fatty acid intakes in relation to mortality: a prospective nationwide cohort study. Eur J Nutr 59, 1989–1998 (2020). https://doi.org/10.1007/s00394-019-02048-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00394-019-02048-8