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A recent study developed by Harvard University and Mass General Brigham found that more butter -consuming individuals had a 15% higher risk of early death compared to those who ingested food in moderation. People who opted for vegetable oils had a 16% lower mortality risk.
The research examined data from three main studies: numbers ‘Health Study, the numbers’ Health Study II and the Health Professionals Follow-up Study. Scientists tracked butter consumption of over 220,000 Americans – including the use of the ingredient for cooking or spreading in other foods – as well as the ingestion of vegetable oils such as olive oil, soy, canola, corn and fines.
People who opted for vegetable oils had a 16% lower mortality/ photo risk: Reproduction
Scholars have collected information over 33 years through food research every four years. From this they calculated averages to obtain a clearer scenario of eating habits.
Throughout the study there were 50,932 deaths, 12,241 of cancer and 11,240 of heart disease. Scientists adjusted variables such as age, physical activity, weight, alcohol consumption and smoking, which demonstrated a distinct trend.
Although the results indicated that the highest butter intake was associated with higher mortality rates (and the highest consumption of vegetable oils was linked to lowest mortality rates), not all vegetable oils had the same effect as Options such as corn and passage showed no significant benefits.
Even so, it was found that raising vegetable oil intake in about two tablespoons a day is related to a 11% reduction in cancer death risk and 6% at the risk of death from heart disease.
In short, the researchers report that replacing three small portions of butter (approximately 15 grams) with one tablespoon of vegetable oil (approximately 15 grams) in the daily diet can contribute to reduce the risk of premature mortality.
The findings, however, do not mean that food consumption should be completely suspended. According to the analysis, butter used to bake or fry was not vehemently linked to the risk of mortality, as it is generally used in smaller or less frequent amounts.
