Types of Dietary Fat and Mortality Rates

Over 125,000 male and female health professionals free of CVD, cancer, and diabetes were followed for about 30 years. Saturated fat when replacing carbohydrates raised mortality rates by 8%. A high intake of trans fats was associated with a 13% increase in mortality. On the other hand, higher intakes of polyunsaturated fats (most vegetable oils) and monounsaturated fats (olive oil) reduced mortality rates 19% and 11%, respectively.

PositiveTip: Focus on reducing saturated and trans fats in your diet, while increasing polyunsaturated and monounsaturated choices.