Are we better off without butter?

UF Health Podcasts

As nutritional science has evolved over time, butter has passed in and out of favor with nutritionists and the public. At times butter has been touted for its nutritional value and that it may contribute to weight loss for those on a low-carb diet.

But butter is looked upon less favorably when its fat profile is examined. That’s because butter is high in saturated animal fats, which have been shown to contribute to cardiovascular disease and Type 2 diabetes.

A recent study adds even more fuel to the argument that a diet rich in plant-based unsaturated fats beats out a diet heavy on butter and other saturated animal fats. The Chalmers University of Technology study takes previous work in this area a step further by analyzing fat in the blood using lipodomics, or finely detailed lipid measurements.

Individuals with a high multi-lipid score, called an MLS, have a healthy blood fat profile and tend to have a higher intake of unsaturated plant-based fats. These folks showed significantly lower risk for developing cardiometabolic diseases.

Those with a low MLS consumed a larger amount of saturated animal fats and were at greater risk for stroke, heart attack, Type 2 diabetes, and related conditions.

The study concluded that switching to a diet high in unsaturated plant fats — such as the Mediterranean diet — can indeed deliver notable health benefits.

While some may still reach for good old-fashioned butter at the grocery store, plant-based oils are more readily available than ever before.

Perhaps the news from the recent study can finally help many of us answer the age-old question: To butter, or not to butter?