A recent study has revealed that a common food item may heighten the risk of mortality. Researchers analyzed data from over 221,000 adults tracked for 30 to 50 years and discovered a link between butter consumption and increased mortality risk. Among the group, 50,932 deaths were recorded, with cancer and heart disease accounting for a significant portion.
Upon adjusting for various factors, individuals with the highest butter intake exhibited a 15% higher risk of all-cause mortality compared to those with the lowest intake. Conversely, a higher consumption of plant-based oils like corn, olive, and rapeseed was associated with a 16% lower risk of mortality.
The study also indicated that a 10g per day increase in plant-based oil intake correlated with an 11% reduced risk of cancer-related deaths and a 6% lower risk of heart disease-related deaths. In contrast, a higher butter intake was linked to a 12% higher risk of cancer-related deaths.
Replacing 10g per day of butter with an equivalent amount of plant-based oils was estimated to result in a 17% decrease in overall mortality and a 17% reduction in cancer-related deaths. The authors, writing in the journal JAMA Internal Medicine, emphasized that opting for plant-based oils over butter could significantly reduce premature deaths.
The research data was sourced from the US Nurses’ Health Study, Nurses’ Health Study II, and Health Professionals Follow-up Study, with contributions from Harvard Medical School researchers.
Diet assessments were conducted every four years using food questionnaires. Tom Sanders, professor emeritus of nutrition and dietetics at King’s College London, highlighted the importance of choosing unsaturated vegetable oils over butter due to their healthier fat composition. He also addressed misconceptions surrounding vegetable oils, emphasizing the benefits of unsaturated fats in comparison to butter.
