Replacing butter with plant oils may produce health benefits
Research we're watching
- Reviewed by Toni Golen, MD, Editor in Chief, Harvard Women's Health Watch; Editorial Advisory Board Member, Harvard Health Publishing; Contributor
Replacing butter with plant-based oil such as corn, canola, soybean, or olive oil may lower the risk of dying from cancer or cardiovascular disease, according to an analysis published in the May 2025 issue of JAMA Internal Medicine.
The Harvard-led study drew on health data (including details on food choices) collected for up to 33 years from about 221,000 people. Researchers used the information to estimate participants’ consumption of butter — which also included margarine blends, spreadable butter products, and butter used in cooking and baking — as well as plant oils.
Participants with the highest butter intake were 15% more likely to die over the course of the study than those with the lowest intake. Researchers also found that replacing butter with plant-based oil could lower the risk of premature death from cancer or cardiovascular disease by up to 17%. Additionally, every 10 grams of butter (that’s less than a tablespoon) swapped daily for an equivalent amount of plant-based oil was linked to even lower risks. Plant-based oils contain more heart-healthy unsaturated fats, while butter contains saturated fat, which raises heart disease risks and inflammation levels.
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About the Author
Maureen Salamon, Executive Editor, Harvard Women's Health Watch
About the Reviewer
Toni Golen, MD, Editor in Chief, Harvard Women's Health Watch; Editorial Advisory Board Member, Harvard Health Publishing; Contributor
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