Nutriovia

“What is surprising is the magnitude of the association that we found – we saw a risk of death of 17% lower when we modeled the exchange of butter with plants based on a daily diet. It is a fairly enormous effect on health,” said the main author of the study, Yu Zhang, MBBS, research assistant to the Channing Medicine division at Brigham and Brigham and Brigham and Women’s Hospital, founding member of the mass system Brigham Healthcare. Zhang is also a student in the Harvard Chan school epidemiology department.

A key difference between butter and oil is the types of fatty acids contained therein. The butter is rich in saturated fatty acids, while plants based on plants have more unsaturated fatty acids. Although there have been many studies on food acids, fewer studies have focused on their main food sources, including butter and oils. Many previous studies have examined the diet of a person at a given time and have been made in a small population, limiting their applicability to public health.

The new study analyzed the food data of 221,054 participants in the study on nursing health (NHS), in the study on nurses’ health (NHSII) and in the monitoring of health professionals (HPFS). Every four years, they answered questions about the frequency to which they consumed certain types of food. The researchers used the data to estimate the amount of butter and the vegetable oils they have eaten.

Total butter intake included butter butter and margarine mixture, buttercovered butter with food and bread and butter used in cooking and frying at home. The supply of plant -based oils was estimated according to the use reported in the frying, jump, cooking and vinaigrette.

The researchers also identified the deceased participants and their causes of death. By using statistics to compare mortality rates through different levels of diet consumption, researchers found that participants who ate the most butter had a risk of 15% higher than those who ate the least. On the other hand, those who ate the oils most based on plants had a risk of death of 16% lower than those who ate the least.

“People might want to consider that a simple food exchange – replace butter with soy or olive oil – can lead to significant long -term health benefits,” said the corresponding author Daniel Wang, MD, SCD, the Channing Division of Network Medicine at Brigham and women’s hospital. Wang is also a deputy professor in the Nutrition Department of the Harvard Chan school and associate member of the Broad Institute of Mit and Harvard. “From the point of view of public health, this is a significant number of cancer deaths or other chronic diseases that could be avoided.”

The researchers also made a substitution analysis, which imitates how the exchange of vegetable oil butter would have an impact on health in a food test. They found that the substitution of 10 grams of butter per day (less than a tablespoon) with calories equivalent to plants based on plants could reduce the deaths of cancer and overall mortality by 17%.

“Even reducing the butter a little and incorporating more plant oils into your daily diet can have significant long -term advantages,” said Wang.

A limitation of the study is that participants are mainly health professionals, so they may not represent the American population as a whole, the researchers said. In the future, they would like to study the biological mechanisms that underlie why this food change has such an important impact.

“What is surprising is the magnitude of the association that we found – we saw a risk of death of 17% lower when we modeled the exchange of butter with plants based on a daily diet. It is a fairly enormous effect on health,” said the main author of the study, Yu Zhang, MBBS, research assistant to the Channing Medicine division at Brigham and Brigham and Brigham and Women’s Hospital, founding member of the mass system Brigham Healthcare. Zhang is also a student in the Harvard Chan school epidemiology department.

A key difference between butter and oil is the types of fatty acids contained therein. The butter is rich in saturated fatty acids, while plants based on plants have more unsaturated fatty acids. Although there have been many studies on food acids, fewer studies have focused on their main food sources, including butter and oils. Many previous studies have examined the diet of a person at a given time and have been made in a small population, limiting their applicability to public health.

The new study analyzed the food data of 221,054 participants in the study on nursing health (NHS), in the study on nurses’ health (NHSII) and in the monitoring of health professionals (HPFS). Every four years, they answered questions about the frequency to which they consumed certain types of food. The researchers used the data to estimate the amount of butter and the vegetable oils they have eaten.

Total butter intake included butter butter and margarine mixture, buttercovered butter with food and bread and butter used in cooking and frying at home. The supply of plant -based oils was estimated according to the use reported in the frying, jump, cooking and vinaigrette.

The researchers also identified the deceased participants and their causes of death. By using statistics to compare mortality rates through different levels of diet consumption, researchers found that participants who ate the most butter had a risk of 15% higher than those who ate the least. On the other hand, those who ate the oils most based on plants had a risk of death of 16% lower than those who ate the least.

“People might want to consider that a simple food exchange – replace butter with soy or olive oil – can lead to significant long -term health benefits,” said the corresponding author Daniel Wang, MD, SCD, the Channing Division of Network Medicine at Brigham and women’s hospital. Wang is also a deputy professor in the Nutrition Department of the Harvard Chan school and associate member of the Broad Institute of Mit and Harvard. “From the point of view of public health, this is a significant number of cancer deaths or other chronic diseases that could be avoided.”

The researchers also made a substitution analysis, which imitates how the exchange of vegetable oil butter would have an impact on health in a food test. They found that the substitution of 10 grams of butter per day (less than a tablespoon) with calories equivalent to plants based on plants could reduce the deaths of cancer and overall mortality by 17%.

“Even reducing the butter a little and incorporating more plant oils into your daily diet can have significant long -term advantages,” said Wang.

A limitation of the study is that participants are mainly health professionals, so they may not represent the American population as a whole, the researchers said. In the future, they would like to study the biological mechanisms that underlie why this food change has such an important impact.

“What is surprising is the magnitude of the association that we found – we saw a risk of death of 17% lower when we modeled the exchange of butter with plants based on a daily diet. It is a fairly enormous effect on health,” said the main author of the study, Yu Zhang, MBBS, research assistant to the Channing Medicine division at Brigham and Brigham and Brigham and Women’s Hospital, founding member of the mass system Brigham Healthcare. Zhang is also a student in the Harvard Chan school epidemiology department.

A key difference between butter and oil is the types of fatty acids contained therein. The butter is rich in saturated fatty acids, while plants based on plants have more unsaturated fatty acids. Although there have been many studies on food acids, fewer studies have focused on their main food sources, including butter and oils. Many previous studies have examined the diet of a person at a given time and have been made in a small population, limiting their applicability to public health.

The new study analyzed the food data of 221,054 participants in the study on nursing health (NHS), in the study on nurses’ health (NHSII) and in the monitoring of health professionals (HPFS). Every four years, they answered questions about the frequency to which they consumed certain types of food. The researchers used the data to estimate the amount of butter and the vegetable oils they have eaten.

Total butter intake included butter butter and margarine mixture, buttercovered butter with food and bread and butter used in cooking and frying at home. The supply of plant -based oils was estimated according to the use reported in the frying, jump, cooking and vinaigrette.

The researchers also identified the deceased participants and their causes of death. By using statistics to compare mortality rates through different levels of diet consumption, researchers found that participants who ate the most butter had a risk of 15% higher than those who ate the least. On the other hand, those who ate the oils most based on plants had a risk of death of 16% lower than those who ate the least.

“People might want to consider that a simple food exchange – replace butter with soy or olive oil – can lead to significant long -term health benefits,” said the corresponding author Daniel Wang, MD, SCD, the Channing Division of Network Medicine at Brigham and women’s hospital. Wang is also a deputy professor in the Nutrition Department of the Harvard Chan school and associate member of the Broad Institute of Mit and Harvard. “From the point of view of public health, this is a significant number of cancer deaths or other chronic diseases that could be avoided.”

The researchers also made a substitution analysis, which imitates how the exchange of vegetable oil butter would have an impact on health in a food test. They found that the substitution of 10 grams of butter per day (less than a tablespoon) with calories equivalent to plants based on plants could reduce the deaths of cancer and overall mortality by 17%.

“Even reducing the butter a little and incorporating more plant oils into your daily diet can have significant long -term advantages,” said Wang.

A limitation of the study is that participants are mainly health professionals, so they may not represent the American population as a whole, the researchers said. In the future, they would like to study the biological mechanisms that underlie why this food change has such an important impact.