A groundbreaking study published in JAMA Internal Medicine suggests that reducing butter consumption may lead to a longer lifespan. The research analyzed data from over 200,000 individuals across more than three decades, revealing a significant link between high butter intake and increased mortality risk. Those who consumed the highest daily amounts of butter, between 13-14 grams, faced a 15% greater chance of dying prematurely compared to those who ate the least, at 0.1-0.2 grams. Conversely, individuals with a high intake of plant-based oils, such as soybean, canola, and olive oil, were found to be 16% less likely to die prematurely.
The study, led by Yu Zhang, involved participants from the Nurses' Health Study, the Nurses' Health Study II, and the Health Professionals Follow-up Study. Every four years, participants completed a detailed food frequency questionnaire that included over 130 items, providing insights into their dietary habits. The responses ranged from "never or less than once per month" to "more than six or more times a day," helping researchers draw conclusions about the impact of dietary choices on health outcomes.
"The message from this study is: Less butter and more plant-based oil could lead to better health," Yu Zhang stated.
The findings indicate that each additional 10 grams of plant-based oil consumed daily could lower cancer mortality risk by 11% and cardiovascular disease mortality risk by 6%. By substituting just a teaspoon of butter with plant-based oils each day, individuals could see a 17% reduction in mortality risk. This aligns with the American Heart Association's recommendation to limit saturated fat intake to less than 6% of total daily calories.
Dr. Alice H. Lichtenstein weighed in on the study's implications, noting that while it's permissible to enjoy butter occasionally, moderation is key.
"If you’re not consuming a lot of meat and you’re choosing low- or nonfat yogurt, then there’s some room for butter," she advised. Furthermore, she emphasized the benefits of seed oils in one's diet.
"What the data show is that a diet that is high in seed oil and low in animal fats is associated with better health outcomes," Lichtenstein explained.
Dr. Matthew Tomey also offered a practical perspective:
"Practically speaking, having a pat of butter is not going to be the end of the world," he stated.
The research employed a statistical model to project potential health benefits from dietary changes. Replacing about a teaspoon of butter with plant-based oils could result in a significant reduction in premature deaths. This finding underscores the potential for positive health outcomes through relatively minor adjustments in daily consumption habits.
The study's comprehensive analysis provides valuable insights into how dietary fats impact longevity and disease risk. By examining long-term data from diverse cohorts, the researchers were able to substantiate their conclusions with robust evidence. The emphasis on plant-based oils reflects an evolving understanding of nutritional science, which increasingly supports the inclusion of healthier fats in the diet.
Marie-Pierre St-Onge, another expert in the field, supported these findings:
"I haven’t seen anything in the scientific literature that suggests we should be concerned about these seed-based oils," she remarked, adding that
"there’s more benefit to plant-based oil than there is harm from butter."
Leave a Reply