A recent study from Boston University has challenged decades of medical advice on saturated fats, such as butter and margarine, suggesting they pose risks to heart health and increase the likelihood of developing type 2 diabetes.
Published in the European Journal of Clinical Nutrition, the study followed 2,500 adults over 30, tracking their diets and incidences of heart disease and diabetes to assess the impact of butter and margarine consumption.
The research found that eating at least 5 grams of butter daily—equivalent to one teaspoon—could lower the risk of type 2 diabetes by up to 31%. Additionally, butter was shown to boost levels of beneficial cholesterol while helping to reduce harmful fats that contribute to clogged arteries, heart attacks, and strokes.
These findings contradict long-standing dietary guidelines that linked saturated fats to heart disease. This advice, which began in the 1960s, emerged after researchers noticed higher rates of heart disease in regions with Western eating habits and recommended cutting down on animal fats.
The study also revealed that margarine, once marketed as a healthier alternative, may increase the risk of diabetes by over 40% and heart disease by 30%. Researchers attribute this to older margarines containing trans fats, which are known to be harmful to health.
This new study adds to a growing body of research questioning traditional views on saturated fats and suggests that butter may have benefits for heart health.
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