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Every drop of butter we consume reduces our lifespan: What are some alternatives we can use
Research shows that moderate butter intake may increase the risk of cardiovascular disease and cancer. The research is clear: regular butter consumption is linked to higher mortality rates, but switching to healthier alternatives can lower these risks. Making the right food choices today can lead to a healthier, longer life in the future.
Hello all,
Many kitchens have used butter for a long time since it gives our food a rich flavour. However, research suggests that even a small daily intake of butter may shorten human lifetime. Higher butter consumption has been linked with a higher risk of total mortality, especially from cardiovascular and cancer conditions, according to research done on large groups of men and women in the United States.
But this danger was greatly decreased by replacing plant-based oils for butter. What aresome healthier substitutes for butter if it's bad for us? These healthier alternatives canhelp us live longer and be healthier.
1. Olive Oil particularly, extra virgin olive oil,
2. Avocado,
3. Nut Butters like almond butter, peanut butter, and cashew butter,
4. Coconut oil,
5. Plant based spreads like avocado oil, canola oil, or soybean oil.
Look for plant-based spreads that have undergone little processing and don't contain trans fats.
Discussion
We found that butter intake was associated with cancer mortality. Previous studies have shown thathigh dairy intake was associated with prostate, ovarian, and colorectal cancer. Another study of the cohorts assessed in this study included butter as part of the dairy intake in the analysis and foundthat higher high-fat dairy foods were associated with a higher risk of developing hepatocellularcarcinoma and breast cancer. The high saturated fat content in butter can trigger adipose tissue inflammation, a key pathogenic pathway in the development of various cancers. Moreover, studies have shown that dietary saturated fats can alter hormonal activity, influencing hormone-sensitive cancers such as breast and prostate cancer. The differential associations between different uses of butter and mortality warrant further investigation. It is plausible that the lack of a statistically significant association with mortality for butter used in baking and frying might be attributed to therelatively small quantities and less frequent use of butter for this culinary purpose, resulting in small between-person variation and limiting our ability to isolate its health effects.
This prospective population-based cohort study used data from 3 large cohorts: the Nurses’ HealthStudy (1990-2023), the Nurses’ Health Study II (1991-2023), and the Health Professionals Follow-upStudy (1990-2023). Women and men who were free of cancer, cardiovascular disease (CVD), diabetes, or neurodegenerative disease at baseline were included.
Exposures
Primary exposures included intakes of butter (butter added at the table and from cooking) and plantbased oil (safflower, soybean, corn, canola, and olive oil). Diet was assessed by validatedsemiquantitative food frequency questionnaires every 4 years.
Main Outcomes & Measures
Total mortality was the primary outcome, and mortality due to cancer and CVD were secondary outcomes. Deaths were identified through the National Death Index and other sources. A physicianclassified the cause of death based on death certificates and medical records.
Results
During up to 33 years of follow-up among 2,21,054 adults means 50,932 deaths were documented, with 12,241 due to cancer and 11,240 due to CVD. Participants were categorized into quartiles based on their butter or plant-based oil intake. After adjusting for potential confounders, the highest butter intake was associated with a15% higher risk of total mortality compared to the lowest intake. In contrast, the highest intake of total plant-based oils compared to the lowest intake was associated with a 16% lower total mortality. There was a statistically significant association between higher intakes of canola, soybean, and olive oils and lower total mortality, with HRs per 5-g/d increment of 0.85, 0.94, and 0.92, respectively. Every 10-g/d increment in plant-based oils intake was associated with an 11% lower risk of cancer mortality and a 6% lower risk of CVD mortality for trend, whereas a higher intake of butter was associated with higher cancer mortality. Substituting 10-g/d intake of total butter with an equivalent amount of total plant-based oils was associated with an estimated 17% reduction intotal mortality and a 17% reduction in cancer mortality.
Study Population
The NHS began in 1976 and enrolled 1,21,701 women aged 30 to 55 years. The HPFS started in 1986 and recruited 51,525 men aged 40 to 75 years at baseline. The NHSII was initiated in 1989 andincluded 1,16,430 women aged 25 to 42 years at enrollment. All 3 cohorts sent biennial questionnaires to participants to collect information on lifestyle factors and health conditions. The follow-up for mortality was close to complete; the cumulative active follow-up of the cohorts exceeded 90% of potential person-time. The baseline for this analysis was set to 1990 for the NHS and HPFS until 2023 and 1991 for the NHSII until 2023 because these were the first cycles in which olive oil intake was assessed using afood frequency questionnaire (FFQ). Participants with a history of CVD, diabetes, or cancer; those without butter and plant-based oil intake data at baseline; and those reporting implausible energy intake (total energy intake <500 or >3500 kcal/d for women and <800 or >4200 kcal/d for men) were excluded from the analysis. A total of 1,58,463 women and 29,508 men were included in the final analysis.The study protocol was approved by the institutional review boards of the Brigham and Women’sHospital and Harvard T.H. Chan School of Public Health and those participating registries as required. Completion of the questionnaire was considered to imply informed consent.
Dietary Assessment
Dietary intake was measured using a validated semiquantitative FFQ comprising more than 130 food items, administered at baseline and every 4 years. Participants reported the frequency and quantity of specific foods, types of fats and oils, and the brands or types of oils used for cooking and added at the table over the preceding year. Total butter intake was calculated by multiplying the frequency of consumption by 5 g per pat from the sum of 3 FFQ items: butter from butter and margarine blend, spreadable butter added to food and bread (excluding cooking), and butter used in baking and frying at home. The intake of plant-based oils (corn, safflower, soybean, canola, and olive) was estimated based on the reported oil brand and type of fat used for various cooking methods,including frying, sautéing, baking, and salad dressing, and all of the food composition data for calculating oil intakes were updated every 4 years. The moderate to high validity and reproducibility of butter and olive oil intakes have been reported previously. To capture the overall dietary pattern, we calculated the Alternative Healthy Eating Index (AHEI) based on 9 items of foods and nutrients(excluding alcohol and polyunsaturated components), scored as 0 to 90, with higher scores representing healthier diets. Alcohol intake was calculated by summing alcohol contents across all alcoholic beverages. Nutrient intakes were calculated by multiplying the consumption of each food by its nutrient content, summing the products across all foods, using values from the Harvard UniversityFood Composition Database.
Conclusions
In this cohort study, we found that higher intake of butter was associated with elevated total andcancer mortality, while higher plant-based oils intake was associated with lower total mortality and mortality due to cancer and CVD. Substituting butter with plant-based oils may confer substantial benefits for preventing premature deaths. These results support current dietary recommendations to replace animal fats like butter with nonhydrogenated vegetable oils that are high in unsaturated fats, especially olive, soy, and canola oil. Further studies are warranted to uncover the molecular mechanisms underlying the distinct metabolic effects of butter and plant-based oils.
Article Information
Accepted for Publication: January 14, 2025. Published Online: March 6, 2025.
Corresponding Author: Dong D. Wang, MD, ScD, Channing Division of Network Medicine, Brighamand Women’s Hospital and Harvard Medical School.
Source: Every drop of butter we consume reduces our lifespan: What are some alternatives we can use based on this research article Butter and Plant-Based Oils Intake and Mortality
Research shows that moderate butter intake may increase the risk of cardiovascular disease and cancer. The research is clear: regular butter consumption is linked to higher mortality rates, but switching to healthier alternatives can lower these risks. Making the right food choices today can lead to a healthier, longer life in the future.
Hello all,
Many kitchens have used butter for a long time since it gives our food a rich flavour. However, research suggests that even a small daily intake of butter may shorten human lifetime. Higher butter consumption has been linked with a higher risk of total mortality, especially from cardiovascular and cancer conditions, according to research done on large groups of men and women in the United States.
But this danger was greatly decreased by replacing plant-based oils for butter. What aresome healthier substitutes for butter if it's bad for us? These healthier alternatives canhelp us live longer and be healthier.
1. Olive Oil particularly, extra virgin olive oil,
2. Avocado,
3. Nut Butters like almond butter, peanut butter, and cashew butter,
4. Coconut oil,
5. Plant based spreads like avocado oil, canola oil, or soybean oil.
Look for plant-based spreads that have undergone little processing and don't contain trans fats.
Discussion
We found that butter intake was associated with cancer mortality. Previous studies have shown thathigh dairy intake was associated with prostate, ovarian, and colorectal cancer. Another study of the cohorts assessed in this study included butter as part of the dairy intake in the analysis and foundthat higher high-fat dairy foods were associated with a higher risk of developing hepatocellularcarcinoma and breast cancer. The high saturated fat content in butter can trigger adipose tissue inflammation, a key pathogenic pathway in the development of various cancers. Moreover, studies have shown that dietary saturated fats can alter hormonal activity, influencing hormone-sensitive cancers such as breast and prostate cancer. The differential associations between different uses of butter and mortality warrant further investigation. It is plausible that the lack of a statistically significant association with mortality for butter used in baking and frying might be attributed to therelatively small quantities and less frequent use of butter for this culinary purpose, resulting in small between-person variation and limiting our ability to isolate its health effects.
This prospective population-based cohort study used data from 3 large cohorts: the Nurses’ HealthStudy (1990-2023), the Nurses’ Health Study II (1991-2023), and the Health Professionals Follow-upStudy (1990-2023). Women and men who were free of cancer, cardiovascular disease (CVD), diabetes, or neurodegenerative disease at baseline were included.
Exposures
Primary exposures included intakes of butter (butter added at the table and from cooking) and plantbased oil (safflower, soybean, corn, canola, and olive oil). Diet was assessed by validatedsemiquantitative food frequency questionnaires every 4 years.
Main Outcomes & Measures
Total mortality was the primary outcome, and mortality due to cancer and CVD were secondary outcomes. Deaths were identified through the National Death Index and other sources. A physicianclassified the cause of death based on death certificates and medical records.
Results
During up to 33 years of follow-up among 2,21,054 adults means 50,932 deaths were documented, with 12,241 due to cancer and 11,240 due to CVD. Participants were categorized into quartiles based on their butter or plant-based oil intake. After adjusting for potential confounders, the highest butter intake was associated with a15% higher risk of total mortality compared to the lowest intake. In contrast, the highest intake of total plant-based oils compared to the lowest intake was associated with a 16% lower total mortality. There was a statistically significant association between higher intakes of canola, soybean, and olive oils and lower total mortality, with HRs per 5-g/d increment of 0.85, 0.94, and 0.92, respectively. Every 10-g/d increment in plant-based oils intake was associated with an 11% lower risk of cancer mortality and a 6% lower risk of CVD mortality for trend, whereas a higher intake of butter was associated with higher cancer mortality. Substituting 10-g/d intake of total butter with an equivalent amount of total plant-based oils was associated with an estimated 17% reduction intotal mortality and a 17% reduction in cancer mortality.
Study Population
The NHS began in 1976 and enrolled 1,21,701 women aged 30 to 55 years. The HPFS started in 1986 and recruited 51,525 men aged 40 to 75 years at baseline. The NHSII was initiated in 1989 andincluded 1,16,430 women aged 25 to 42 years at enrollment. All 3 cohorts sent biennial questionnaires to participants to collect information on lifestyle factors and health conditions. The follow-up for mortality was close to complete; the cumulative active follow-up of the cohorts exceeded 90% of potential person-time. The baseline for this analysis was set to 1990 for the NHS and HPFS until 2023 and 1991 for the NHSII until 2023 because these were the first cycles in which olive oil intake was assessed using afood frequency questionnaire (FFQ). Participants with a history of CVD, diabetes, or cancer; those without butter and plant-based oil intake data at baseline; and those reporting implausible energy intake (total energy intake <500 or >3500 kcal/d for women and <800 or >4200 kcal/d for men) were excluded from the analysis. A total of 1,58,463 women and 29,508 men were included in the final analysis.The study protocol was approved by the institutional review boards of the Brigham and Women’sHospital and Harvard T.H. Chan School of Public Health and those participating registries as required. Completion of the questionnaire was considered to imply informed consent.
Dietary Assessment
Dietary intake was measured using a validated semiquantitative FFQ comprising more than 130 food items, administered at baseline and every 4 years. Participants reported the frequency and quantity of specific foods, types of fats and oils, and the brands or types of oils used for cooking and added at the table over the preceding year. Total butter intake was calculated by multiplying the frequency of consumption by 5 g per pat from the sum of 3 FFQ items: butter from butter and margarine blend, spreadable butter added to food and bread (excluding cooking), and butter used in baking and frying at home. The intake of plant-based oils (corn, safflower, soybean, canola, and olive) was estimated based on the reported oil brand and type of fat used for various cooking methods,including frying, sautéing, baking, and salad dressing, and all of the food composition data for calculating oil intakes were updated every 4 years. The moderate to high validity and reproducibility of butter and olive oil intakes have been reported previously. To capture the overall dietary pattern, we calculated the Alternative Healthy Eating Index (AHEI) based on 9 items of foods and nutrients(excluding alcohol and polyunsaturated components), scored as 0 to 90, with higher scores representing healthier diets. Alcohol intake was calculated by summing alcohol contents across all alcoholic beverages. Nutrient intakes were calculated by multiplying the consumption of each food by its nutrient content, summing the products across all foods, using values from the Harvard UniversityFood Composition Database.
Conclusions
In this cohort study, we found that higher intake of butter was associated with elevated total andcancer mortality, while higher plant-based oils intake was associated with lower total mortality and mortality due to cancer and CVD. Substituting butter with plant-based oils may confer substantial benefits for preventing premature deaths. These results support current dietary recommendations to replace animal fats like butter with nonhydrogenated vegetable oils that are high in unsaturated fats, especially olive, soy, and canola oil. Further studies are warranted to uncover the molecular mechanisms underlying the distinct metabolic effects of butter and plant-based oils.
Article Information
Accepted for Publication: January 14, 2025. Published Online: March 6, 2025.
Corresponding Author: Dong D. Wang, MD, ScD, Channing Division of Network Medicine, Brighamand Women’s Hospital and Harvard Medical School.
Source: Every drop of butter we consume reduces our lifespan: What are some alternatives we can use based on this research article Butter and Plant-Based Oils Intake and Mortality
