New Meta-Analysis Targets Health Effects of Butter Consumption
A meta-analysis examining the effect of dairy fats on health has identified
“a small positive association between butter consumption and all-cause
mortality, no significant association with incident CVD [cardiovascular
disease] or CVD subtypes, and a modest inverse association with type
2 diabetes.” Laura Pimpin, et al., “Is Butter Back? A Systematic Review
and Meta-Analysis of Butter Consumption and Risk of Cardiovascular
Disease, Diabetes, and Total Mortality,” PLoS One, June 2016.
Relying on data from nine studies that included 636,151 unique
participants with 6.5 million person-years of follow-up, researchers
reported that “each daily serving of butter (14g/d) was associated with a
1% higher risk of death” from all causes. The pooled data, however, also
showed that each 14-gram serving of butter per day was associated with
a 4-percent lower incidence of type 2 diabetes, while the studies found
no association between butter consumption and stroke, coronary heart
disease or total CVD.
“These findings should be considered against clear harmful effects
of refined grains, starches, and sugars on CVD and diabetes; and
corresponding benefits of fruits, nuts, legumes, n-6 rich vegetable oils,
and possibly other foods such as fish on these endpoints,” said the study’s
authors. “In sum, these results suggest that health effects of butter should
be considered against the alternative choice. For instance, butter may
be a more healthful choice than the white bread or potato on which it is
commonly spread. In contrast, margarines, spreads, and cooking oils rich
in healthful oils, such as soybean, canola, flaxseed, and extra-virgin olive
oil, appear to be healthier choices than either butter or refined grains,
starches, and sugars.”
Meanwhile, the Center for Science in the Public Interest (CSPI) has
criticized the findings and their representation in the media, warning
that increased saturated fat consumption is associated with a higher risk
of heart disease regardless of the food source. CSPI Nutrition Director
Bonnie Liebman opined, “The new study acknowledges that unsaturated
oils and spreads are healthier than butter—the key takeaway message for
consumers. Yet most people will simply hear that butter is a harmless
or healthy food, thanks to headlines with various permutations of the
‘butter is back’ myth which is based on questionable evidence.” See CSPI
Statement, July 1, 2016.
Issue 610
