Plant-based oils may be the key to a longer and healthier life, according to a groundbreaking study conducted by researchers from Mass General Brigham, Harvard T.H. Chan School of Public Health, and the Broad Institute of MIT and Harvard. The study, published in JAMA Internal Medicine and presented at the American Heart Association EPI/Lifestyle Scientific Sessions, found that swapping butter for plant-based oils like soybean, canola, and olive oil could significantly reduce the risk of premature death.
The study analyzed data from over 200,000 participants followed for more than 30 years, focusing on the association between dietary fat intake and mortality rates. The results revealed that individuals who consumed higher amounts of plant-based oils had lower risks of total, cancer, and cardiovascular disease mortality, while those who consumed more butter had increased risks of total and cancer mortality.
Lead author of the study, Yu Zhang, MBBS, emphasized the significant impact of replacing butter with plant-based oils in daily diet, stating that this simple dietary swap could result in a 17% lower risk of death. The key difference between butter and plant-based oils lies in their fatty acid composition, with butter being rich in saturated fats and plant-based oils containing more unsaturated fats.
The study utilized data from the Nurses’ Health Study and Health Professionals Follow-up Study, tracking participants’ dietary habits over time to estimate their intake of butter and plant-based oils. The findings showed that individuals who consumed the most butter had a 15% higher risk of death, while those who consumed the most plant-based oils had a 16% lower risk of death.
Corresponding author Daniel Wang, MD, ScD, highlighted the public health implications of the study, stating that even small dietary changes like replacing butter with soybean or olive oil could lead to significant long-term health benefits. The researchers also conducted a substitution analysis, which demonstrated that replacing just 10 grams of butter a day with plant oils could lower cancer deaths and overall mortality by 17%.
While the study focused on health professionals, the researchers hope to further investigate the biological mechanisms underlying the benefits of this dietary change. The findings suggest that incorporating more plant-based oils into daily diets and reducing butter intake could have profound effects on long-term health and well-being.
In conclusion, the study underscores the importance of choosing healthier fats in our diets and highlights the potential benefits of opting for plant-based oils over butter. By making simple dietary swaps, individuals may significantly reduce their risk of mortality and improve their overall health outcomes.
