This Common Butter Alternative May Be Worse for You Than Butter, New Study Suggests
Reviewed by Dietitian Alyssa Pike, RDNA new study found that using margarine may raise the risk of type 2 diabetes by 41%.
Margarine use may also raise the risk of heart disease by 29%.
Using non-hydrogenated products without trans fats may help you avoid health drawbacks.The long-running debate over margarine or butter or other fats has been around for years, and rightfully so. Experts generally agree that trans fats, often found in older forms of margarine, should be avoided due to their link to heart disease. But saturated fats, commonly found in butter and other dairy products, remain controversial. While they've traditionally been associated with heart risks, some studies have suggested that dairy fats might actually offer certain health benefits. Butter, however, has been noted in some research to increase "bad" LDL cholesterol, though not all studies agree.
Margarine and spreads similar to margarine are made from vegetable oils, which means they typically have less saturated fat than butter. Initially, margarine was believed to be a healthier alternative to butter for heart health and reducing the risk of cardiovascular disease (CVD). But further research revealed that the trans fats in margarine could negatively impact health. While regulations in the U.S. have significantly reduced and eventually eliminated industrial trans fats in these products, the levels of trans fats in foods in some other countries remain a concern. Additionally, oils vary in their mix of unsaturated and saturated fats, and some margarines contain trans fats if they are partially hydrogenated.
Researchers are still trying to fully understand how long-term consumption of butter, margarine and non-hydrogenated oils (like olive oil) impacts heart disease and diabetes. Current dietary advice suggests limiting saturated fats, but some recent studies indicate that dairy fat might have certain health benefits. To learn more, a recent study was conducted to bridge this knowledge gap, and the results were published in the European Journal of Clinical Nutrition.
Related: Is It Safe to Leave Butter on the Counter? Cabot Settles the Debate
To conduct this study, researchers used data from the Framingham Offspring cohort, involving over 5,000 participants. The Framingham Offspring cohort concluded in 2014 after more than 40 years of data collection. After excluding participants who had certain traits, like having low or high body weights or drinking excessive alcohol intake, the researchers evaluated data from 2,459 subjects.
To gather information about what participants ate, researchers asked them to record everything they consumed over two sets of three days, covering two weekdays and one weekend day.
The analysis looked at three main types of fats people use in cooking and eating:
Butter, which can come in tub or stick form
Margarine, which can be full-fat or lower-fat
Non-hydrogenated oils, such as olive oil, safflower oil, coconut oil, palm oil, soy oil and blends of these.
The researchers investigated potential links between consumption of these foods and cardiovascular disease and type 2 diabetes risk.
Four years after the final dietary assessment, researchers measured body fat, cholesterol and blood sugar levels to better understand participants' health. Since data from this later exam wasn't fully available, some information, like insulin resistance, was taken from the previous exam. Blood samples, taken after participants fasted overnight, were tested for "good" cholesterol (HDL), "bad" cholesterol (LDL), triglycerides and blood sugar levels using reliable methods. Body mass index (BMI) was also calculated. All of this data was used to track and evaluate various health outcomes over time.
Eating more margarine (around 7 grams or more per day compared to 2 grams or less) was linked to a higher risk of developing heart disease and type 2 diabetes. Specifically, people who consumed more margarine had about a 29% higher chance of heart health problems and a 41% greater chance of developing type 2 diabetes. Oils didn't appear to affect the risk of developing type 2 diabetes.
The findings also indicated that people who consumed the most butter had a 31% lower risk of developing type 2 diabetes compared to those who consumed less. Interestingly, both butter and oil seemed to be linked with a lower risk of cardiovascular disease, but the relationship wasn't straightforward, and it varied depending on the amount consumed.
Eating non-hydrogenated oils was linked to slightly higher levels of body fat, but neither butter nor margarine showed any clear connection to body fat levels. However, when factors like age, sex, body weight, carbohydrate intake and diet quality were considered, people who consumed more butter and non-hydrogenated oils had lower levels of insulin resistance.
Related: 5 Sneaky Signs You Have Insulin Resistance, According to Dietitians
When it came to blood cholesterol levels, butter stood out as the only fat that showed a positive connection with "good" HDL cholesterol, lower triglycerides (a type of fat found in the blood) and a healthier balance between triglycerides and HDL cholesterol. On the other hand, eating more than 7 grams of non-hydrogenated oil per day, compared to 2 grams or less, was linked to higher levels of "bad" LDL cholesterol. For margarine, however, there didn't seem to be any significant effects on cholesterol or blood fat levels in these analyses.
An important limitation is that the study participants were mostly white and European, which means the findings may not apply to people from other backgrounds. Additionally, while efforts were made to consider other possible influencing factors, it's still possible that not all of them were accounted for. Another limitation of the study is the reliance on self-reported dietary data, which can be prone to inaccuracies and biases, such as underreporting or overestimating food intake.
Furthermore, as the study is based on observational data, it cannot establish a cause-and-effect relationship between the variables, only correlations. Finally, margarine, particularly at the time of the dietary data collection in this study, was more likely to contain industrial trans fats, which may not reflect the effects of margarines available at many retail stores that are free from those fats.
Related: The Best High-Fat Foods for Weight Loss, Recommended by Dietitians
If you are focused on making dietary choices to support your health, understanding these findings can help. For instance, if you're someone who enjoys using butter, this research suggests that moderate consumption might not be as harmful as once feared. Butter's potential association with improved HDL cholesterol and lower triglycerides may provide some reassurance, especially when balanced with an otherwise healthy diet.
However, it's essential to keep portion sizes and overall saturated fat intake in mind, as excess consumption may still have negative health implications. For those looking to reduce risks of heart disease and type 2 diabetes, using non-hydrogenated oils like olive or safflower oil for cooking might be a better option when prioritizing healthy fats.
For margarine consumers, this study highlights the importance of being mindful about the products you choose. Opting for newer formulations that don't contain trans fats is crucial, as older or partially hydrogenated margarines are linked to higher risks of heart disease and type 2 diabetes.
Related: 5 'Bad' Fats You Should Be Eating for Better Heart Health, According to Experts
A new study published in the European Journal of Clinical Nutrition sheds valuable light on how various fats may impact health. In particular, it found that regular margarine use may raise the risk of diabetes and heart disease. Choosing newer margarine products that are free of trans fats may help you avoid some of those health effects. This study also observed that butter, once widely criticized for its saturated fat content, shows potential benefits when consumed in moderation, particularly its association with improved HDL cholesterol and lower triglyceride levels. Non-hydrogenated oils also appear to be a solid choice for heart health, offering healthier fat profiles, though they do require mindful consumption due to their potential link to higher LDL cholesterol levels.
Ultimately, the key takeaway is that balance and informed choices are essential. Rather than demonizing or overly glorifying a single type of fat, focusing on variety and high-quality options may lead to better health outcomes.
Read the original article on EATINGWELL
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Yahoo
4 days ago
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This Common Butter Alternative May Be Worse for You Than Butter, New Study Suggests
Reviewed by Dietitian Alyssa Pike, RDNA new study found that using margarine may raise the risk of type 2 diabetes by 41%. Margarine use may also raise the risk of heart disease by 29%. Using non-hydrogenated products without trans fats may help you avoid health long-running debate over margarine or butter or other fats has been around for years, and rightfully so. Experts generally agree that trans fats, often found in older forms of margarine, should be avoided due to their link to heart disease. But saturated fats, commonly found in butter and other dairy products, remain controversial. While they've traditionally been associated with heart risks, some studies have suggested that dairy fats might actually offer certain health benefits. Butter, however, has been noted in some research to increase "bad" LDL cholesterol, though not all studies agree. Margarine and spreads similar to margarine are made from vegetable oils, which means they typically have less saturated fat than butter. Initially, margarine was believed to be a healthier alternative to butter for heart health and reducing the risk of cardiovascular disease (CVD). But further research revealed that the trans fats in margarine could negatively impact health. While regulations in the U.S. have significantly reduced and eventually eliminated industrial trans fats in these products, the levels of trans fats in foods in some other countries remain a concern. Additionally, oils vary in their mix of unsaturated and saturated fats, and some margarines contain trans fats if they are partially hydrogenated. Researchers are still trying to fully understand how long-term consumption of butter, margarine and non-hydrogenated oils (like olive oil) impacts heart disease and diabetes. Current dietary advice suggests limiting saturated fats, but some recent studies indicate that dairy fat might have certain health benefits. To learn more, a recent study was conducted to bridge this knowledge gap, and the results were published in the European Journal of Clinical Nutrition. Related: Is It Safe to Leave Butter on the Counter? Cabot Settles the Debate To conduct this study, researchers used data from the Framingham Offspring cohort, involving over 5,000 participants. The Framingham Offspring cohort concluded in 2014 after more than 40 years of data collection. After excluding participants who had certain traits, like having low or high body weights or drinking excessive alcohol intake, the researchers evaluated data from 2,459 subjects. To gather information about what participants ate, researchers asked them to record everything they consumed over two sets of three days, covering two weekdays and one weekend day. The analysis looked at three main types of fats people use in cooking and eating: Butter, which can come in tub or stick form Margarine, which can be full-fat or lower-fat Non-hydrogenated oils, such as olive oil, safflower oil, coconut oil, palm oil, soy oil and blends of these. The researchers investigated potential links between consumption of these foods and cardiovascular disease and type 2 diabetes risk. Four years after the final dietary assessment, researchers measured body fat, cholesterol and blood sugar levels to better understand participants' health. Since data from this later exam wasn't fully available, some information, like insulin resistance, was taken from the previous exam. Blood samples, taken after participants fasted overnight, were tested for "good" cholesterol (HDL), "bad" cholesterol (LDL), triglycerides and blood sugar levels using reliable methods. Body mass index (BMI) was also calculated. All of this data was used to track and evaluate various health outcomes over time. Eating more margarine (around 7 grams or more per day compared to 2 grams or less) was linked to a higher risk of developing heart disease and type 2 diabetes. Specifically, people who consumed more margarine had about a 29% higher chance of heart health problems and a 41% greater chance of developing type 2 diabetes. Oils didn't appear to affect the risk of developing type 2 diabetes. The findings also indicated that people who consumed the most butter had a 31% lower risk of developing type 2 diabetes compared to those who consumed less. Interestingly, both butter and oil seemed to be linked with a lower risk of cardiovascular disease, but the relationship wasn't straightforward, and it varied depending on the amount consumed. Eating non-hydrogenated oils was linked to slightly higher levels of body fat, but neither butter nor margarine showed any clear connection to body fat levels. However, when factors like age, sex, body weight, carbohydrate intake and diet quality were considered, people who consumed more butter and non-hydrogenated oils had lower levels of insulin resistance. Related: 5 Sneaky Signs You Have Insulin Resistance, According to Dietitians When it came to blood cholesterol levels, butter stood out as the only fat that showed a positive connection with "good" HDL cholesterol, lower triglycerides (a type of fat found in the blood) and a healthier balance between triglycerides and HDL cholesterol. On the other hand, eating more than 7 grams of non-hydrogenated oil per day, compared to 2 grams or less, was linked to higher levels of "bad" LDL cholesterol. For margarine, however, there didn't seem to be any significant effects on cholesterol or blood fat levels in these analyses. An important limitation is that the study participants were mostly white and European, which means the findings may not apply to people from other backgrounds. Additionally, while efforts were made to consider other possible influencing factors, it's still possible that not all of them were accounted for. Another limitation of the study is the reliance on self-reported dietary data, which can be prone to inaccuracies and biases, such as underreporting or overestimating food intake. Furthermore, as the study is based on observational data, it cannot establish a cause-and-effect relationship between the variables, only correlations. Finally, margarine, particularly at the time of the dietary data collection in this study, was more likely to contain industrial trans fats, which may not reflect the effects of margarines available at many retail stores that are free from those fats. Related: The Best High-Fat Foods for Weight Loss, Recommended by Dietitians If you are focused on making dietary choices to support your health, understanding these findings can help. For instance, if you're someone who enjoys using butter, this research suggests that moderate consumption might not be as harmful as once feared. Butter's potential association with improved HDL cholesterol and lower triglycerides may provide some reassurance, especially when balanced with an otherwise healthy diet. However, it's essential to keep portion sizes and overall saturated fat intake in mind, as excess consumption may still have negative health implications. For those looking to reduce risks of heart disease and type 2 diabetes, using non-hydrogenated oils like olive or safflower oil for cooking might be a better option when prioritizing healthy fats. For margarine consumers, this study highlights the importance of being mindful about the products you choose. Opting for newer formulations that don't contain trans fats is crucial, as older or partially hydrogenated margarines are linked to higher risks of heart disease and type 2 diabetes. Related: 5 'Bad' Fats You Should Be Eating for Better Heart Health, According to Experts A new study published in the European Journal of Clinical Nutrition sheds valuable light on how various fats may impact health. In particular, it found that regular margarine use may raise the risk of diabetes and heart disease. Choosing newer margarine products that are free of trans fats may help you avoid some of those health effects. This study also observed that butter, once widely criticized for its saturated fat content, shows potential benefits when consumed in moderation, particularly its association with improved HDL cholesterol and lower triglyceride levels. Non-hydrogenated oils also appear to be a solid choice for heart health, offering healthier fat profiles, though they do require mindful consumption due to their potential link to higher LDL cholesterol levels. Ultimately, the key takeaway is that balance and informed choices are essential. Rather than demonizing or overly glorifying a single type of fat, focusing on variety and high-quality options may lead to better health outcomes. Read the original article on EATINGWELL
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Eating These Foods May Raise Your Risk of Gastrointestinal Cancers, New Study Suggests
Reviewed by Dietitian Annie Nguyen, M.A., RDA new study suggests acidogenic foods may raise your gastrointestinal cancer risk. Acidogenic foods, like red and processed meats, create acid in your body. Eating more plants has been correlated with a lower risk of GI bodies work hard 24/7 to maintain internal stability—called homeostasis—with the multitude of processes going on inside them. One of these processes is maintaining a healthy pH, which is the balance between acid and base. The pH scale runs from 0 to 14, with 7 being neutral—anything below 7 is acidic, and anything above it is basic or alkaline. For example, stomach (hydrochloric) acid needs to be very acidic for proper digestion. It ranks at about a 1, just above battery acid, but your blood pH should be at a neutral 7. And our bodies have amazing built-in mechanisms for regulating and maintaining blood pH. For example, if your body senses excessive levels of acid, your lungs and kidneys go to work to remedy the situation by expelling carbon dioxide through breathing and urinating. Or the pancreas will secrete bicarbonate, a compound that helps buffer acid. While the body is designed to adjust to its environment to bring it back to center, there are some questions as to whether too much of certain foods might play a role in creating a more acidic environment, especially in the gastrointestinal (GI) tract. This then lends to questioning whether a more acidic GI tract increases the risk of GI cancers, including liver, colorectal, gastric (stomach), pancreatic and esophageal cancers. Researchers in Korea observed that there is some evidence that people who eat a Western-style diet—one high in fat and sugar—create a more acidic environment in their bodies that is favorable for malignant cell growth. They took a closer look at this theory and recently published their findings in the European Journal of Clinical Nutrition. Let's break them down. Related: Best Foods to Eat for Gut Health Data was drawn from a long-term Korean study called the Cancer Screenee Cohort, which began in 2002. Almost 11,000 participants were used for this current study, about 64% of them female, with an average age at baseline of 53. Participants were followed on average for eight years. Participants had completed food frequency questionnaires, from which researchers calculated 'dietary acid loads' using three different methods. Researchers determined the number of GI cancer cases using the 2020 Korea National Cancer Incidence Database, which records most instances of cancer in the country. In addition, they checked electronic medical records to catch any cases that might not have been recorded in the cancer incidence database. Demographic information that would be adjusted for during statistical analyses included BMI (which was measured by trained staff), physical activity levels, education level, occupation, marital status, first-degree family history of cancer, smoking status and alcohol intake. Overall, researchers found that individuals who were diagnosed with GI cancer tended to have a more acidogenic diet than those without GI cancer. And as the dietary acid load score increased, so did the risk of GI cancer. This association was much stronger in males compared to females. For this study, researchers note red and processed meats as being the primary acidic foods. Researchers aren't sure why male participants had a higher risk of GI cancers than female participants, even when dietary acid load scores were similar, but offer a few possible explanations. First, they state that females tend to have better kidney function than males, thereby giving females a greater capacity for acid-base balance maintenance. They also state that there could be sex hormones involved, since estrogen tends to have a protective effect at the cellular level—which then raises the question for post-menopausal women. Lastly, in this analysis, the males tended to have higher acidic diets, including higher alcohol intake. It's important to note a few limitations of this study. First, this study cannot determine causation. In other words, it cannot conclude that more acidic foods, which include red and processed meats, cause GI cancer. It can only suggest a strong association between the two. There may be other factors at work, as well, such as genetics or smoking and high alcohol intake, though these were adjusted for in the analysis. Researchers also note that they could not take supplement use into consideration as a confounder since there wasn't enough information on that (certain supplements may raise or lower acid load). Finally, they note that the study population was relatively small, which may have reduced the statistical power of the analysis. Related: You've probably seen ads for alkaline water, thanks to companies jumping on the idea that we can control the acid-base balance in our bodies. And though this study would certainly lean that direction, there is still so much we don't yet know. While our bodies are designed to constantly work to maintain internal stability, is it possible that they can go into acid overload from certain foods that end up hijacking the body's biological systems? There is evidence that suggests yes, but don't go investing in expensive bottled water just yet. These researchers suggest a simpler swap—red and processed meats for fruits and veggies, which tend to be more alkaline. Exceptions include citrus fruits and tomatoes, which rank from 2 and 4 on the pH scale. But this doesn't mean you shouldn't eat them. Citrus fruits and tomatoes offer loads of nutrition and health benefits, including immune support and antioxidants that calm inflammation. Citrus fruits are even connected with a lower rate of colon cancer—which raises the question about whether it's really the acid load or something else about red and processed meats that might increase the GI cancer risk, since citrus fruits are more acidic. The key is to eat a variety of foods, including different types of plants—fruits, veggies, nuts, seeds, whole grains and legumes. This ensures you not only get the nutrients your body needs, but it also spreads out the pH levels among the plants you're eating. Do a quick assessment of your eating pattern. Are you including a lot of red and processed meats? How about foods and beverages with high levels of added sugar? Where can you start rotating in more plants? Eating habits, like other habits, are pathways in our brains. These pathways were forged somewhere in your past and became automatic. To start new habits, you need to make purposeful, intentional choices because otherwise, your brain will automatically choose the path of least resistance. Related: The #1 Habit You Should Start to Live Longer, According to Health Experts Habit change tends to be easier for people if they start small. Choose an area you're likely to have success with, so that you can build on that success over time. For example, could you exchange one of your daily sodas or energy drinks for a flavored sparkling water (so you're still getting the bubbles)? If you typically have that beverage for a mid-afternoon energy boost, could you instead have an energizing snack—like a handful of nuts and a piece of fruit—to accomplish the same thing? Or sometimes we just need to change our physiology for an energy boost, in which case, taking a quick break from your desk and walking a lap or two around your house or office space might do the trick. These researchers also mention the Mediterranean diet as an eating pattern characterized by high fruit and vegetable intake and low or moderate meat intake. Because of this, the Mediterranean diet is associated with high levels of adiponectin, a compound known for its protective role against cancer. If you're ready to dive in and work on changing your overall eating pattern, we've got plenty of Mediterranean diet meal plans and recipes to choose from. We suggest starting with our 7-Day Mediterranean Diet Meal Plan for Beginners or our 30-Day Mediterranean Diet Meal Plan for Beginners. We've also got Mediterranean diet meal plans based on specific needs, whether you're looking for more energy, less inflammation, or a heart- or gut-healthy plan, there's something for everyone. Related: 8 Best Heart-Healthy Mediterranean Diet Foods, According to a Dietitian This study suggests that regularly eating highly acidic foods, including red and processed meats, may increase the risk of GI cancers. These foods have also been linked with higher rates of dementia, diabetes and heart disease, so by limiting or avoiding them, you're doing your body good on many levels. Start swapping these foods with more plants, including plant-based proteins, like legumes, whole grains, nuts and seeds, to help lower inflammation and your overall disease risk. Read the original article on EATINGWELL
Yahoo
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FDA: Butter Recalled Due to Possible Fecal Contamination
"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Cabot Creamery butter has been recalled due to possible fecal contamination. The product tested positive for elevated levels of coliform, bacteria that usually indicate fecal contamination. Only 17 packages of butter reached retailer shelves, according to a Cabot spokesperson. See below for impacted lots and recall details. Agri-Mark, Inc., a food manufacturer based in Vermont, has recalled 1,700 pounds of Cabot Creamery Extra Creamy Premium Butter with sea salt due to possible fecal contamination. The lot of butter, which was sold in eight-ounce packages as two four-ounce sticks, was found to be contaminated with elevated levels of coliform, according to the U.S. Food and Drug Administration (FDA). However, a Cabot spokesperson tells Prevention that only 17 packages (8.5 lbs) of impacted product hit retailer shelves. Coliform are a type of bacteria considered indicative of fecal contamination, and tests for them are a standard part of food safety and sanitation. A high number of coliform in raw milk, specifically, can indicate unsanitary practices or conditions. High numbers of coliform in pasteurized milk usually indicate post-pasteurization contamination or improper heat-processing. E. coli is a species of coliform that can cause infection in humans. Symptoms include mild to severe bloody diarrhea, stomach cramping, pain or tenderness, and nausea and vomiting, according to the Mayo Clinic. If you believe you have impacted product, do not eat it. The FDA recall notice noted 189 cases of Cabot Creamery Extra Creamy Premium Butter, Sea Salted in 8-ounce cardboard shells in the following states were impacted: Vermont, New York, Pennsylvania, Maine, Connecticut, New Hampshire, and Arkansas. However, a Cabot spokesperson tells Prevention, 'Agri-Mark successfully recovered 99.5% of the lot of the recalled product before it was sold to consumers. A small amount—17 retail packages (8.5 lbs)—was sold to consumers in Vermont.' The identification information, found on the outside of the butter sticks' cardboard box, is: Best By: 09/09/25, Lot: 090925-055, Item #: 2038, UPC: 0 78354 62038 0 The FDA classified the recall as a Class III, which is the agency's lowest risk category and suggests that use of the affected product is 'not likely to cause adverse health consequences.' And, at the time of publication, 'There have been no reported complaints or illnesses related to this product,' per the Cabot spokesperson. If you're concerned that you have impacted product, do not eat it. A spokesperson tells Prevention that Agri-Mark has identified the cause of the contamination 'and has taken the appropriate internal actions to address it,' adding: 'No other products were affected. Agri-Mark is dedicated to food safety and producing quality products and is always monitoring its products for compliance.' 'If consumers have any concerns about this product, please let us know immediately,' the spokesperson says. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
