New 30-Year Study Links High Butter Consumption to Shorter Lifespan

A U.S.-based study spanning more than 30 years reveals that high butter consumption may shorten lifespan and increase the risk of chronic diseases. The research team, led by Dr. Dong Wang of Harvard University, tracked over 220,000 people and found that consuming about three servings of butter per day was associated with a 15% increased risk of early death. Replacing butter with plant-based oils like canola or soybean oil significantly reduced that risk.

The findings, published in JAMA Internal Medicine, are part of a large-scale study conducted over 33 years. The researchers concluded that high butter intake is linked to higher mortality risk. They noted that plant oils, rich in unsaturated fatty acids, offer many health benefits. According to the study, increasing canola oil intake by just 5 grams per day could reduce mortality risk by 15%. While olive oil—often seen as a healthier but more expensive option—was also found to improve health, researchers recommended more affordable plant oils as practical alternatives.

Moreover, the study indicated that replacing butter with plant oils was particularly effective in reducing the risk of death from diseases such as cancer, although the impact on cardiovascular disease was less pronounced. Dr. Young-Moon Mark Park highlighted that butter’s high saturated fat and cholesterol content make it a less suitable option for long-term health.

The researchers recommend making small dietary changes, such as swapping butter for plant-based oils, especially for individuals looking to improve their overall health and lower their risk of chronic illness. “Choosing to replace butter with plant oil is one of the simplest and most effective steps for longevity,” the team concluded.