Switching from butter to plant-based oils like corn, rapeseed, or olive oil could significantly reduce the risk of premature death, a new study suggests. Researchers analysed data from more than 221,000 adults over several decades and found a link between butter consumption and increased mortality risk. During the 30- to 50-year follow-up period, 50,932 deaths occurred within the study group, including 12,241 from cancer and 11,240 from heart disease .
After accounting for other influencing factors, individuals with the highest butter intake showed a 15 per cent greater risk of death from any cause compared to those with the lowest intake. Conversely, those with the highest intake of plant-based oils experienced a 16 per cent lower risk of death compared to those with the lowest intake. The study indicated that each 10g daily increase in plant-based oil consumption correlated with an 11 per cent reduced risk of cancer death and a 6 per cent reduced risk of heart disease death.
Higher butter intake, however, was linked to a 12 per cent increased risk of cancer death. The researchers proposed that substituting just 10g of butter per day with the same amount of plant-based oils could lead to a 17 per cent reduction in overall mortality and cancer death. Writing in the journal JAMA Internal Medicine , the authors concluded that “higher intake of butter was associated with increased mortality, while higher plant-based oils intake was associated with lower mortality.
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