Study suggests replacing butter with plant oils could extend lifespan
What's the story
A recent study published in JAMA Internal Medicine, suggests that replacing butter with plant-based oils like olive, soybean, and canola oil may significantly reduce the risk of death.
The research counters the rising trend on social media platforms advocating for animal fats like ghee and butter over seed oils.
The study was conducted by a team from Harvard T.H. Chan School of Public Health led by Professor Walter Willett.
Dietary findings
Higher butter consumption linked to increased mortality risk
The study discovered a 15% greater risk of mortality with increased butter consumption.
On the other hand, 16% lower total mortality was noted with greater consumption of plant-based oils.
Replacing only 10g of butter daily with these oils was associated with a remarkable 17% lower risk of total and cancer-related deaths.
The research examined dietary data of more than 221,000 participants over three decades.
Dietary advice
Study emphasizes moderation in butter consumption
Dr. Yu Zhang, co-author of the study, stressed that while some plant oils can result in better health outcomes, it doesn't mean butter should be cut out completely.
The choice between butter and plant oil is based on what's available to the consumer.
Willett suggested that if given a choice between butter and a partially hydrogenated plant oil rich in trans fats, he said, "butter might be a better option."
Nutritional balance
Dietary balance is key for health
Zhang emphasized that olive, canola, and soybean oils had the most positive effect on health outcomes because of their high anti-inflammatory omega-3 fatty acids.
These essential nutrients keep the body's cells healthy, provide energy, bolster immune defense, and reduce inflammation when at optimal levels.
However, Willett cautioned against overconsumption of plant oils due to their high-calorie content.
Difference
Butter v/s oil: Understanding their differences and health impact
A major distinction between butter and oil lies in their fatty acid composition.
Butter is high in saturated fatty acids, whereas plant-based oils contain more unsaturated fatty acids.
While extensive research has been conducted on dietary fatty acids, fewer studies have specifically examined their primary food sources, such as butter and oils.
Many previous studies have only assessed dietary intake at a single point in time and involved small populations, limiting their relevance to public health.