In Louisiana, diets rich in mono-unsaturated fatty acids from plants were associated with a lower risk of dying from heart disease or other causes compared to diets rich in mono-unsaturated fats from animals, which were linked to a higher risk of death from heart disease or other causes.
“Our results emphasize the importance of the source and quantity of mono-unsaturated fatty acids in the diet – we should eat more mono-unsaturated fatty acids from plant sources and less mono-unsaturated fatty acids from animal sources,” said Marta Guasch-Ferré, Ph.D., a research associate and one of the lead authors of this study along with Geng Zong, Ph.D., a research fellow.
Mono-unsaturated fats are liquid at room temperature and solidify when refrigerated. Sources of plant-based mono-unsaturated fats include olive and other vegetable oils, avocados and many nuts and seeds. Sources of animal-based mono-unsaturated fats include full-fat dairy products, eggs, poultry, red meats and fish.