Swapping Butter for Plant-Based Oils Linked to Lower Risk of Premature Death

Show Voice Options A new study suggests that replacing butter with plant-based oils, particularly olive oil, soybean oil, and canola oil, may help reduce the risk of early death. Researchers found that substituting 10 grams of butter daily with an equivalent amount of plant-based oil was linked to a 17% decrease in overall mortality and a 17% reduction in cancer-related mortality. Experts emphasize the importance of incorporating healthy fats, especially those rich in omega-3 fatty acids, for overall well-being. The cohort study, recently published in JAMA Internal Medicine, analyzed data from over 200,000 participants across three major long-term studies: the Nurses’ Health Study (1990–2023), the Nurses’ Health Study II (1991–2023), and the Health Professionals Follow-up Study (1990–2023). The research focused on individuals who had no history of cancer, cardiovascular disease, diabetes, or neurodegenerative conditions. Participants’ butter consumption was assessed based on cooking and meal additions, while plant-based oil alternatives included olive oil, soybean oil, corn oil, canola oil, and safflower oil. Over a follow-up period of up to 33 years, participants completed food intake questionnaires at the start of the study and every four years. Findings indicated that replacing butter with plant-based oils was significantly associated with a lower risk of premature death, reinforcing the benefits of choosing healthier fat sources.