Linglong Peng

Ph.D.

The Second Affiliated Hospital of Chongqing Medical University, Chongqing, China.

Dr.

PLCO (Learn more about this study)

PLCO-1463

Jan 26, 2024

Fat quality index and the risk of all-cause and cause-specific mortality in PLCO study

Inappropriate fat intake has been confirmed to be associated to an increase in cholesterol levels and body weight, metabolic disturbances, dyslipidemia, and other health hazards, thereby contribute to the occurrence of diseases and mortality(1). However, current studies focus on the quantity instead of the quality of fat, which may lead to the inconsistency in the relationship between fat and mortality. Some studies individually focusing on specific types of fatty acids showed that unsaturated fatty acids may be associated with reduced mortality, while others, such as saturated and trans fatty acids, may be closely linked to an increased risk of death(2). Inflammation, immune, and cell signaling may play a crucial role. Fat Quality Index (FQI) was firstly introduced in 2016 to systematically assess the quality of dietary fat, and simultaneously considered four different types of fatty acids, including monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), saturated fatty acids (SFAs), and trans fatty acids (TFAs)(4). The results of Santiago et al. did not identify a meaningful association between the FQI and mortality(3), which may be influenced by the limitations in sample size and the specificity to the Spanish population. Hence, we utilized data from 59,414 participants in the Prostate, Lung, Colorectal, Ovarian (PLCO) Cancer Screening Trial to explore the association between FQI and the risks of all-cause mortality and cause-specific mortality, hoping to provide guidance for dietary fat intake.


1. Chen L, Xue S, Dai B, Zhao H. Effects of Coix Seed Oil on High Fat Diet-Induced Obesity and Dyslipidemia. Foods (2022) 11:3267. doi: 10.3390/foods11203267
2. Yao X, Xu X, Wang S, Xia D. Associations of Dietary Fat Intake With Mortality From All Causes, Cardiovascular Disease, and Cancer: A Prospective Study. Front Nutr (2021) 8:701430. doi: 10.3389/fnut.2021.701430
3. Sánchez-Tainta A, Zazpe I, Bes-Rastrollo M, Salas-Salvadó J, Bullo M, Sorlí JV, Corella D, Covas MI, Arós F, Gutierrez-Bedmar M, et al. Nutritional adequacy according to carbohydrates and fat quality. Eur J Nutr (2016) 55:93–106. doi: 10.1007/s00394-014-0828-3
4. Santiago S, Zazpe I, Fernandez-Lazaro CI, De La O V, Bes-Rastrollo M, Martínez-González MÁ. Macronutrient Quality and All-Cause Mortality in the SUN Cohort. Nutrients (2021) 13:972. doi: 10.3390/nu13030972