RATHER PLANT-BASED FATS
Plant-based fats are tied to lower risk of death, according to the results from a long-lasting research in the Department of Nutrition at the Harvard T.H. Chan School of Public Health. Over an average follow-up period of 22 years, 20,672 of the subjects died — including 4,588 from heart disease. Using this information and that of fat consumption, the researchers found that:
Having a diet higher in plant-based monounsaturated fats was linked to a 16 percent lower risk of dying from any cause over the follow-up compared with having a diet that was low in these fats.
Replacing 2–5 percent of calories derived from saturated fats, simple sugars, and other refined carbohydrates with the same amount of calories from plant-based monounsaturated fats was linked to a 10–15 percent lower risk of death from heart disease and any other cause.
Substituting 5 percent of total calories sourced from animal-based monounsaturated fats with plant-based ones was tied to 24–26 percent lower risk of death from heart disease and any other cause.
While the findings do not actually prove that eating plant-based monounsaturated fats — as opposed to animal-based ones — reduces the risk of premature death, they do not contradict that assertion.
These results emphasize the importance of the source and quantity of monounsaturated fatty acids in the diet — we should eat more monounsaturated fatty acids from plant sources and less monounsaturated fatty acids from animal sources.
The Food Reeducation and Behavioural Program and Body Modelling by Clínica do Tempo®, enables an individualisation of the alimentary regime and weight and fat excess reduction, in a healthy and permanent way. So it is possible to timely prevent different pathologies, of genetic origin or related to lifestyle and life experiences, hence prolonging longevity.
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