Zhuang P, et al. – Researchers assessed 521,120 participants aged 50-71 years from the NIH-AARP Diet and Health Study with 16 years of follow-up to evaluate the link between dietary fat intake and total and cause-specific mortality via Cox proportional hazards model and food frequency questionnaires. The consumption of saturated fatty acids (SFAs), trans-fatty acids (TFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) were assessed. During 7.3 million person-years of follow-up, 129,328 deaths were reported. They observed higher mortality in association with the intakes of SFAs, TFAs, animal MUFAs (A-MUFAs), α-linolenic acid (ALA), and arachidonic acid (AA). They also observed lower total, cardiovascular disease (CVD), and certain cause-specific mortality in relation to dietary intake of marine omega-3 PUFAs and replacing SFAs with plant MUFAs (P-MUFAs) or linoleic acid (LA).