A large study has found a significant link between higher butter intake and increased mortality risk. In contrast, increasing consumption of plant-based oils was associated with lower mortality rates.
Researchers analyzed data from over 220,000 adults and found that those who consumed the most butter had a 15% higher risk of death compared to those who consumed less. Conversely, people who consumed more plant-based oils, particularly olive, soybean, and canola oils, had a lower mortality risk.
The study suggests that substituting 10g of butter with an equivalent amount of plant-based oil may reduce cancer-related deaths and promote longevity.
The researchers emphasize the need for further investigation into the molecular mechanisms underlying the metabolic effects of these foods. They also highlight the importance of considering individual socioeconomic status, as dietary choices can be influenced by factors such as food costs.
Overall, the study’s findings support the recommendation to limit saturated fat intake and increase consumption of plant-based oils for optimal health outcomes.
Source: https://www.medpagetoday.com/primarycare/dietnutrition/114531