New Study Links Butter Consumption to Higher Mortality, Suggests Plant-Based Oil Alternatives

A groundbreaking study published in JAMA Internal Medicine has shed new light on the relationship between dietary fat sources and mortality rates, suggesting that a higher consumption of butter is associated with increased mortality risks. The research indicates that replacing butter with certain plant-based oils, particularly olive, soybean, and canola oils, may significantly reduce the risk of premature death.

The study, conducted by researchers from the Department of Epidemiology at the Harvard T.H. Chan School of Public Health in Boston, along with other Boston institutions and the Department of Public Health at the University of Copenhagen in Denmark, analyzed data from over 200,000 adults across a period of 33 years. The findings revealed that substituting butter with plant-based oils was linked to an estimated 17% reduction in total mortality and cancer mortality.

Researchers utilized data collected from three comprehensive cohort studies, assessing participants’ diets through food frequency questionnaires administered every four years. The study included both women and men who were free of cancer, cardiovascular disease (CVD), diabetes, or neurodegenerative disease at the beginning of the study period.

The primary focus of the study was total mortality, while mortality due to cancer and CVD were considered secondary outcomes. Death records were meticulously tracked through systematic searches of state vital records, the National Death Index, and reports from next of kin and postal authorities. The researchers reported achieving a high level of accuracy in mortality follow-up, exceeding 98% completeness for the cohorts involved.

Lauren Manaker, a registered dietitian based in South Carolina, expressed that the study’s results were not surprising. She emphasized that the existing understanding of nutrition science already highlights the potential risks associated with excessive consumption of saturated fats, of which butter is a significant source.

However, the findings have ignited a debate within the culinary and nutrition communities. Chef Andrew Gruel, owner of the American Gravy restaurant group in California, presented a contrasting viewpoint, arguing that the demonization of butter is based on outdated dietary advice originating from the mid-20th century’s anti-saturated fat movement.

Gruel contended that butter, once considered a villain due to its high saturated fat content and perceived link to increased cholesterol levels and heart disease, has been unfairly maligned. He referenced a 2014 meta-analysis published in the Annals of Internal Medicine, which found no clear evidence that higher saturated fat intake increases the risk of heart disease when the overall diet is taken into account.

Gruel acknowledged that butter’s saturated fat content (approximately 7 grams per tablespoon) does raise LDL (bad) cholesterol, but he also noted that it simultaneously raises HDL (good) cholesterol, potentially offsetting some of the risks. He further elaborated that not all LDL is created equal, and butter primarily increases the larger, less harmful LDL particles rather than the small, dense ones associated with artery clogging.

Dr. Walter C. Willett, a medical doctor and professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health and co-author of the new study, strongly refuted Gruel’s claims, characterizing the idea that butter is superior to conventional cooking oils as a "mistake." He went on to say that consuming butter as a primary source of fat could be a step in the wrong direction in maintaining heart health.

Willett also dismissed the notion that seed oils are inherently harmful as a "complete myth," stating that there is no scientific evidence to support such claims.

Despite the strong stance against excessive butter consumption, Willett clarified that the study does not advocate for complete abstinence. He emphasized that the research focuses on the cumulative effects of daily dietary choices, highlighting the importance of considering the overall dietary pattern rather than demonizing individual food items.

Manaker echoed this sentiment, emphasizing that the study does not imply that butter should be avoided entirely. Both experts stressed the importance of moderation and balance in dietary habits.

The study’s findings provide compelling evidence that replacing butter with healthier plant-based oil options may contribute to a reduction in mortality risk, particularly from cancer and cardiovascular disease. This reinforces existing dietary recommendations that emphasize the benefits of incorporating unsaturated fats from sources like olive oil, soybean oil, and canola oil into the diet. While butter can still be enjoyed in moderation, the study underscores the potential advantages of prioritizing plant-based oils as primary sources of dietary fat.

This research adds to the growing body of evidence supporting the importance of dietary choices in promoting overall health and longevity. By making informed decisions about the types of fats we consume, individuals can take proactive steps to reduce their risk of premature death and improve their overall well-being. The study also highlights the need for ongoing research and education to refine dietary guidelines and dispel misinformation about the role of different fats in human health.