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Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Mortality
- mywittyname 5y ago> different food sources contain varying specific fatty acid profiles as well as other constituents that may result in distinct lipid and metabolic effects. [4] This was something I discovered only when researching the chemistry of fatty acids. There are actually dozens of various fatty acid compounds that comprise food fats [1][2], and they vary wildly in their metabolism and known effects on the human body. Yet, most dietary information usually just refers to them as either saturated, or unsaturated fats. [1] https://en.wikipedia.org/wiki/List_of_saturated_fatty_acids https://en.wikipedia.org/wiki/List_of_saturated_fatty_acids [2] https://en.wikipedia.org/wiki/List_of_unsaturated_fatty_acids https://en.wikipedia.org/wiki/List_of_unsaturated_fatty_acid...
- janandonly 5y agoThis systematic review and meta-analysis suggests relatively small or neutral overall asso- ciations of butter with mortality, CVD, and diabetes. These findings do not support a need for major emphasis in dietary guidelines on either increasing or decreasing butter consump- tion, in comparison to other better established dietary priorities; while also highlighting the need for additional investigation of health and metabolic effects of butter and dairy fat.
- simonblack 5y agoMy wife and I were careful in our younger days, using margarine instead of 'that nasty butter'. That was until we went to France and lived there for 8 months. We saw that the French used lots and lots of butter in their cooking, but were generally not as obese and appeared to live longer and healthier. We changed our views, and started using butter again. That was 10 years ago. (Butter also tastes better, and doesn't cause as many problems with bowels.)