Substituting plant oils for butter can lead to better health
In the journals
- Reviewed by Howard E. LeWine, MD, Chief Medical Editor, Harvard Health Publishing; Editorial Advisory Board Member, Harvard Health Publishing
A new study suggests that consuming plant-based oil instead of butter may offer more health benefits. Researchers examined health information collected over 30 years from about 221,000 people. This included data about how often participants consumed certain foods. The researchers then estimated participants' consumption of butter and plant oils.
Butter intake included butter and margarine blends, spreadable butter added to food and bread, and butter used in baking and frying at home. The intake of plant-based oils, such as soybean, canola, and olive oil, was estimated based on their reported use in frying, sautéing, baking, and salad dressing.
Researchers found that a higher intake of plant-based oils was associated with a lower risk of death from cancer and cardiovascular disease. In comparison, higher butter intake was linked with higher risks. Even trading 10 grams of butter daily (less than a tablespoon) for the equivalent amount of plant-based oils was beneficial. The differences in health outcomes likely relate to the types of fats they contain. Plant-based oils have more heart-healthy unsaturated fats, which help lower cholesterol levels and are linked to less chronic inflammation. Butter contains saturated fat, which tends to raise "bad" LDL cholesterol levels, leading to a higher heart disease risk. Diets containing high amounts of saturated fat are also linked to a higher risk of certain cancers. The results were published online on March 6, 2025, by JAMA Internal Medicine.
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About the Author
Matthew Solan, Executive Editor, Harvard Men's Health Watch
About the Reviewer
Howard E. LeWine, MD, Chief Medical Editor, Harvard Health Publishing; Editorial Advisory Board Member, Harvard Health Publishing
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