Less Butter is Better, Use Plant Oils Instead

​A recent study led by Harvard Medical School and published in JAMA Internal Medicine has shed light on the health implications of butter consumption compared to plant-based oils. The research analyzed data from over 221,000 adults over a span of 30 to 50 years, revealing that higher butter intake is associated with a 15% increased risk of premature death, while higher consumption of plant-based oils like olive, corn, and canola is linked to a 16% reduced risk. ​

Butter, a common dairy product, is rich in saturated fats, which have been linked to elevated LDL cholesterol levels, increasing the risk of heart disease and stroke. In contrast, plant-based oils are abundant in unsaturated fats, known for their cardiovascular benefits. The study suggests that replacing just 10 grams of butter daily with plant-based oils could lead to a 17% reduction in overall mortality, including deaths from cancer and heart disease. ​

These findings underscore the importance of dietary choices in promoting health and longevity. Incorporating plant-based oils into daily meals, such as using olive oil for cooking or as a salad dressing, can be a simple yet effective strategy to enhance well-being and reduce the risk of chronic diseases.