Plant-based fats linked to higher survival in prostate cancer patients

A study published in JAMA Network Open indicates that dietary fat quality significantly influences long-term survival rates for men with non-metastatic prostate cancer. Based on data from the Health Professionals Follow-Up Study, researchers tracked nearly 5,000 men over an average of 12.8 years to analyze how post-diagnosis dietary changes affected mortality.

The research found that men with the highest intake of saturated fats—typically found in red meat, butter, and full-fat dairy—faced a 24% higher risk of overall mortality compared to those with the lowest consumption. This increased risk translates to approximately three additional deaths per 100 patients over a decade.

Conversely, substituting saturated fats with plant-based or monounsaturated fats, such as olive oil, nuts, and avocados, was linked to lower mortality rates. These benefits were primarily driven by reductions in deaths related to cardiovascular disease and secondary cancers, highlighting the importance of cardiovascular health for cancer survivors.