Does butter increase the chance of mortality?

After years of negative public relations she had received, in the last decade, studies have begun to appear that she has actually had a neutral effect on health. A comprehensive scientific overview of 2016 that analyzed all studies on the subject claiming that there is no significant relationship between butter consumption and mortality or heart disease. This caused many to bring the butter back to the daily menu, and it even became a popular carbohydrate diet.But a new and comprehensive study published in the Jama Internal Medicine Indicates a significant relationship between butter consumption and an increased chance of mortality. According to it, consumption of plant oils may actually reduce the risk.

A methodology that has not been seen so far

A team of researchers at Harvard University sheds a new light on the subject, through a methodology that the researchers did not see in previous studies. The study examined the relationship between butter consumption and plant oils (such as olive oil, canola oil and soy oil) and general mortality and mortality from specific diseases such as cancer and cardiovascular disease. The researchers have for over 30 years more than 220,000 people in the US, and examined their food consumption every four years.

 

The study found that people who consumed significant amounts of butter was 15% more for mortality for any reason, compared to those who consumed low quantities. In contrast, people who consumed significant amounts of plant oils enjoyed a 16% decline in mortality.

 

 

 

In particularly surprisingly, the study showed that the conversion of a relatively small butter (about three teaspoons a day) in one tablespoon of vegetable oil may reduce the chance of early mortality by about 15% to 19%, ie a 17% reduction. Replacing 10 grams of butter in 10 grams of olive oil reduced the chance of mortality by 19%, and other oils-15%-17%. Interestingly, according to the exact data, canola oil has had the most significant effect. Consumption of canola oil has reduced the risk of 15%mortality, olive oil-8%and soy oil has reduced the risk by 6%.

Active components that are beneficial to health

The main difference, therefore, lies in the type of fat. Rich butter with saturated fat, which is associated with increasing body infections and raising the “bad” cholesterol (LDL). In contrast, plant oils such as olive oil and canola oil are rich in saturated and saturated fats, which contribute to inflammation reduction, improve the fat profile of fabric and reduce inflammatory processes in the body.

Olive oil, the main ingredient in the Mediterranean diet, also contains many antioxidants such as polyphenols, which provide additional protection against chronic diseases. Therefore, the oil not only replaces the harmful saturated fat, but also adds active components that are beneficial to health.

What is the innovation in the study?

Unlike previous studies, the present study not only examined different types of plant oils, but also presented an analysis of the alternative, that is, it examined what exactly was happening when a certain amount of butter in vegetable oil was replaced. This is practical information that has not been available so far.

While previous studies focused mainly on olive oil as part of the Mediterranean diet, the present study sharpened the image and showed that canola oil and soy oil also offered significant health benefits. Although the olive oil has a longer history of studies that support its health benefits, partly thanks to the antioxidants it contains, the present study did not find justification for its unequivocal preference over canola or soybean oil, at least not at the chance of mortality.

 

 

 

Bottom line: Researchers claim that scientific proofs are stronger – replacement of saturated fat -high products, such as butter, with rich vegetable oils with unsaturated fats, may lead to a significant benefit to health and reduce the risk of early mortality.

Bernickner, a lecturer at Reidman College of Integrative Medicine and Clinical Diatan, believes that the research base is correct, but he seeks to moderate the statements, explaining that he should be treated at a limited evening. According to him, even the research editors boasted that he was exceptionally encompassing, the method of gathering information was problematic. “The questionnaire through which the information is collected may be problematic because he relied on report only,” Brickner says.

“Another problem is that in such studies, when trying to understand statistical connection, there may be biases and problems on the way to the results, especially when the goal is to examine what influences mortality most clearly. It is important to remember that butter is not the embodiment of the devil, as may be deduced from the study,” Brickner emphasizes. “However, it is undoubtedly recommended to prefer the vegetarian oils at the research grace and recommended, which also matches the Ministry of Health’s recommendations,” he concludes.