To start with, oil is one of the products which contains mono-unsaturated fat. Monounsaturated fats are fat molecules but connected with unsaturated carbon. This kind of fat has usually liquid state and become solid when temperature decreases. Examples of monounsaturated fats from animals include red meat, fish, eggs, fowl etc. meanwhile some examples of monounsaturated fats from plants include vegetable oils, seeds, avocados etc.

The impact of monounsaturated fat is the topic of the preliminary research published in the American Heart Association’s Epidemiology and Prevention, Lifestyle and Cardiometabolic Health Scientific Sessions in March 2018 with leading authors Ph.D. Marta Guasch-Ferré and Ph.D. Geng Zong. Researchers used data of about 63400 women provided by Nurses’ Health Study as well as data of about 30000 men provided by Health Professionals Follow-Up Study. They also analyzed the configuration of participants’ diets with data extracted from food-related questionnaires administered every four years. Researchers also took into consideration other determinants which could have affected the risk of death like smoking, alcohol, calorie intake, physical activity, fruits, vegetables etc. The follow-up lasted for 22 years and there were 4588 deaths from heart-related diseases.

Researchers observed that those study members who tended to consume high amounts of monounsaturated fats from plants recorded 16% less risk of mortality compared to study members who consumed less. Furthermore, those participants who interchanged saturated fats or refined carbohydrates with proportionate calories coming from plant-based monounsaturated fat recorded 10 to 15 percent lower risk of mortality from heart-related and any-cause diseases.

Moreover, those participants who tended to consume a high amount of monounsaturated fat from animals recorded a 21% higher chances of any-cause deaths. Participants who interchanged consumption of animal-based monounsaturated fats with plant-based monounsaturated fats, having the same amount of calories, recorded an any-cause mortality reduction by 26%.

Since this study is preliminary, these results only express the significance of the amount and also the source of the monounsaturated fatty acids. For this reason, also adding the fact that participants’ food consumption was analyzed from self-reporting, the preliminary study does not prove the causes and effects of the current issue but it only represents a trend which can be an encouragement for future specific research.