Switching from butter to plant-based oils is linked to lowering the risk of death

New research reveals that increased butter consumption is associated with increased cancer and total mortality, while plant-based oils such as olives, soy and canola reduce the risk of cardiovascular disease and cancer-related death.

study: Butter and plant-based oil intake and mortality. Image credits: VectorFusionArt / Shutterstock.com

recently Jama Internal Medicine The study compares how consumption of butter or plant-based oils affects total mortality and cause-specific mortality.

Dietary fat and risk of death

Consumption of butter rich in saturated fats is associated with adverse health outcomes, including an increased risk of cardiovascular disease (CVD). However, recent studies examining the potential risk of death caused by butter consumption have produced mixed results.

Plant-based oils such as olives, canola and soybean oil are rich in unsaturated fats and are seen as associated with a decrease inflammation Improved lipid profile. To date, few studies have examined the effects of plant-based oils on disease and death risk. Therefore, comprehensive studies examining these potential associations and control of food choices is needed.

About the research

Data from follow-up studies of health professionals (1990-2023), nurse health studies (1990-2023), and nurse health studies II (1991-2023) were used for current analyses. Individuals who were not diagnosed with Baseline CVD, cancer, type 2 diabetes (T2D), and neurodegenerative disease were included in the study.

The main exposures included the consumption of plant-based oils such as olives, safflower, soybeans, canola and corn oil, as well as butter added to the table and during cooking. Study participants completed a semi-quantitative food frequency questionnaire (FFQ) every four years. This provided details on the frequency and amount of specific foods being consumed, as well as the types of fats and oils.

The main outcome of interest was total mortality, while secondary outcomes included CVD and cancer mortality.

We applied a COX proportional hazards regression model for age groups to compare individuals in the higher intake categories with individuals in the lowest plant-based oil and butter intake. These models were adjusted for confounding factors such as race and ethnicity, alcohol intake, body mass index (BMI), smoking status, and physical activity level.

Survey results

Of the 221,054 US adults, 50,932 deaths were recorded during a follow-up period of up to 33 years. A total of 12,241 deaths were due to cancer, while 11,240 were due to CVD.

People with a higher total butter consumption reported higher BMI and energy intake. Additionally, these individuals were more likely to smoke now, but less likely to be physically active and use multivitamins.

Higher total energy intake and alcohol consumption were observed in individuals with higher plant-based total oil intake. These study participants were also more likely to be physically active.

Those with the highest butter consumption reported a 15% higher total mortality rate compared to those with the lowest intake after adjusting for potential confounding factors. Individuals who consumed plant-based oil had a 16% reduction in the risk of death compared to individuals who had lower plant-based oil levels. Excluding olive oil, the total mortality rate was also reduced by 8% when plant oil intake was high.

Total mortality increased by 4% for every 5 g/day increment of butter added to food and bread.

For canola, soybeans, and olive oil, a statistically significant association between increased consumption and lower total mortality was observed. No statistically significant association was observed between corn oil and safflower oil. These results were consistent across subgroups defined by BMI, age, and lifestyle factors.

The risk of cancer and CVD death was reduced by 11% and 6%, and every increase in total plant-based oil consumption was observed. Higher butter intake was not significantly associated with CVD mortality. However, the higher the amount of butter consumed, the higher the risk of cancer death. Oil consumption in olive, soy and canola was inversely proportional to both CVD and cancer mortality.

Reducing butter consumption by 10 g/day and replacing it with a plant-based oil equivalent to plant-based oil reduced total mortality by 17%, and CVD and cancer mortality by 6% and 17%, respectively.

Conclusion

Increased butter consumption of butter was associated with a higher risk of both cancer and total mortality. In comparison, increased plant-based oil consumption was associated with lower CVD, cancer, and total mortality.

These results support current dietary recommendations to replace butter-like animal fats with non-hydrated vegetable oils that are rich in unsaturated fats, particularly olive, soy and canola oils. ”