Butter consumption linked to mortality risk in long-term study

A large-scale study published in JAMA Internal Medicine has examined the relationship between butter consumption and mortality. Analyzing data from over 200,000 adults over a 30-year period, researchers found that higher butter intake was associated with an increased risk of total mortality, whereas higher consumption of plant oils was linked to a lower risk.

Specifically, the study suggests that replacing 10 grams of butter daily with an equivalent amount of plant oil was associated with a 17 percent lower risk of total mortality. However, experts note that as an observational study, these findings indicate a correlation rather than a direct cause-and-effect relationship.

Health guidelines, such as those from the German Nutrition Society, recommend that saturated fatty acids comprise no more than 10 percent of total daily energy intake. While butter is not considered a toxin, moderation is advised, with an emphasis on replacing some saturated fats with unsaturated fats from plant sources to support cardiovascular health.