Butter vs. plant-based oils
Replacing butter with plant-based oils could decrease the risk of premature death.
In a study published in JAMA Internal Medicine, investigators used the 1990 to 2023 Nurses’ Health Study, 1991 to 2023 Nurses’ Health Study II and the 1990 to 2023 Health Professionals Follow-up Study to analyze the long-term health outcomes of more than 220,000 adults who reported their consumption of butter or plant-based oils such as olive, canola and soybean oils.
After a follow-up of 33 years, the investigators noted that nearly 51,000 deaths occurred — more than 12,000 and 11,000 of which were associated with cancer and cardiovascular disease, respectively. They found that a higher intake of butter was correlated with a greater risk of all-cause mortality compared with a lower intake of butter, whereas a higher intake of plant-based oils was correlated with a lower risk of all-cause mortality compared with a lower intake of plant-based oils. Further, the participants who consumed a greater amount of butter had a higher likelihood of experiencing cancer-related mortality but not cardiovascular disease-related mortality. Conversely, those who consumed greater amounts of plant-based oils had a lower likelihood of experiencing cancer-related mortality and cardiovascular disease-related mortality.
The findings suggested that substituting butter for plant-based oils could provide substantial health benefits and significantly reduce the risk of premature mortality.
Read more: JAMA Internal Medicine
The article presented here is intended to inform you about the broader media perspective on dentistry, regardless of its alignment with the ADA's stance. It is important to note that publication of an article does not imply the ADA's endorsement, agreement, or promotion of its content.