Study Links Butter Consumption to Higher Mortality Risk, Highlights Benefits of Plant-Based Oils

Research spanning 33 years and over 220,000 participants suggests replacing butter with plant-based oils could significantly reduce the risk of premature death.

A Harvard-led study found a 15% higher mortality risk among individuals with high butter consumption compared to those with low intake.
In contrast, participants who consumed the most plant-based oils, such as olive, canola, and soybean oils, had a 16% lower mortality risk.
Replacing just 10 grams of butter daily with plant-based oils was associated with a 17% reduction in overall mortality and cancer-related deaths.
Butter used for baking showed no significant health risks, but butter spread directly on foods was linked to higher mortality rates.
Experts recommend reducing butter intake and incorporating more plant-based oils into diets to improve heart health and lower cancer risks.