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Butter has little or no link to heart disease

Posted July 4, 2016

Butter has little or no link to heart disease and may actually protect people from diabetes, according to new research from The George Institute for Global Health.

Jason Wu, from the Food Policy Division, co-authored the systematic review published in PLOS Onethis week which examined 15 studies involving more than 650,000 people worldwide.


The study, led by Tufts University in the US, found there was little increased risk in cardiovascular disease, overall mortality or diabetes associated with eating butter daily.

Laura Pimpin of Tufts University said: “This suggests that butter may be a ‘middle-of-the-road’ food: a more healthful choice than sugar or starch, such as the white bread or potato on which butter is commonly spread and which have been linked to higher risk of diabetes and cardiovascular disease; and a worse choice than many margarines and cooking oils – those rich in healthy fats such as soybean, canola, flaxseed, and extra virgin olive oils – which would likely lower risk compared with either butter or refined grains, starches, and sugars.”

Jason Wu said: “These findings suggest that butter has fairly neutral associations with cardiovascular disease, death, and type 2 diabetes. This certainly does not mean that butter should be a major part of our diet. Rather, the major focus for good health should be eating more foods that are good for us – fruits, vegetables, whole grains, and healthy vegetable oils; and stay away from the bad: sugar sweetened beverages, candies, white bread, and too much salt.”

The findings were reported all over world with coverage in Time, NBC, the Daily Mail, the Mirror, the ABC and the NHS.

Source: George Institute

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