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BOSTON, MA – A new study involving over 200,000 adults suggests a potential link between higher, long-term butter consumption and increased overall and cancer mortality. Conversely, the research indicates that plant-based oils may offer protective health benefits.
Published in JAMA Internal Medicine, the study, led by Dr. Yu Zhang of the Harvard T.H. Chan School of Public Health, found that individuals with the highest butter intake had a 15% higher risk of total mortality compared to those with the lowest intake. Furthermore, for every 10 grams per day increase in butter consumption, the risk of cancer mortality increased by 12%.
In contrast, participants with the highest intake of plant-based oils, such as canola, soybean, and olive oil, showed a 16% lower total mortality risk. Each 10-gram per day increase in plant-based oil consumption was associated with an 11% reduced risk of cancer mortality and a 6% reduced risk of cardiovascular disease mortality.
The study analyzed data from three large U.S. cohorts: the Nurses’ Health Study, Nurses’ Health Study II, and the Health Professionals Follow-up Study, spanning over 33 years. Participants provided dietary information every four years, allowing researchers to track long-term consumption patterns.
“Our findings are largely in line with previous evidence linking saturated fats with adverse health outcomes and unsaturated fats with improved lipid profiles and lower inflammation,” Dr. Zhang stated.
Dr. Anne McTiernan, an internist and epidemiologist at Fred Hutch Cancer Center, who was not involved in the study, noted that while the research is well-designed, the participants were predominantly White healthcare professionals, which may limit the generalizability of the findings. She also highlighted that the study focused on mortality, which is influenced by numerous factors beyond disease incidence.
The researchers suggest that replacing animal fats like butter with nonhydrogenated vegetable oils high in unsaturated fats, particularly olive, soy, and canola oil, aligns with current dietary recommendations. They also emphasize the need for further research to understand the molecular mechanisms behind these findings and how cooking methods might affect the health impacts of plant-based oils.
Disclaimer: It is important to note that this study demonstrates an association, not causation. Further research is needed to confirm these findings and understand the underlying mechanisms. Dietary recommendations should be made in consultation with a healthcare professional, considering individual health needs and risk factors. This news article is based on the provided study and should not be taken as medical advice.
