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The health benefits and risks of butter consumption are complex and depend on various factors, including the type of fatty acids present and individual health status. While moderate butter intake can be part of a balanced diet for normocholesterolemic individuals, those with hypercholesterolemia should limit their consumption. Further research is needed to fully understand the long-term health implications of butter and its components.
Butter, a staple in many diets, has been the subject of extensive research due to its high saturated fat content and potential health implications. This article explores the health benefits and risks associated with butter consumption, drawing on findings from various studies.
Cholesterol and Lipid Profile
Several studies have examined the impact of butter on cholesterol levels and lipid profiles. A controlled, double-blinded, randomized study found that moderate butter intake increased total cholesterol and LDL cholesterol more than olive oil but also resulted in higher HDL cholesterol compared to a habitual diet1. Another study highlighted that butter high in ruminant trans and monounsaturated fatty acids led to lower total and HDL cholesterol compared to control butter with higher saturated fats2. Additionally, a modified butter-fat diet, designed to increase the unsaturated to saturated fatty acid ratio, significantly decreased total and LDL cholesterol in healthy men3.
Conjugated Linoleic Acid (CLA) and Insulin Sensitivity
Butter naturally enriched in cis-9, trans-11 CLA has shown promising results in animal studies. In rats, this type of butter prevented hyperinsulinemia and increased HDL cholesterol levels4. Similarly, a study on cholesterol-fed hamsters indicated that butter enriched with CLA and vaccenic acid improved plasma lipoprotein profiles, suggesting a reduced risk of atherosclerosis5. However, in healthy young men, a diet rich in CLA and butter increased lipid peroxidation without affecting atherosclerotic, inflammatory, or diabetic risk markers6.
Postprandial Lipemia and Inflammatory Response
The type of fat consumed can influence postprandial lipid metabolism. Butter induced a lower postprandial rise in triacylglycerols compared to olive oil and sunflower oil in healthy young men7. However, a butter-enriched meal elicited a greater postprandial expression of proinflammatory cytokine mRNA in peripheral blood mononuclear cells compared to olive oil and walnut breakfasts8.
Comparison with Other Dairy Products
Interestingly, cheese, despite its high saturated fat content, did not increase LDL cholesterol levels compared to butter of equal fat content. This effect may be attributed to the high calcium content in cAll Postsheese, which promotes higher fecal fat excretion9.
Trans Fatty Acids and Gender Differences
The impact of trans fatty acids from ruminant sources, such as those found in butter, has also been studied. In healthy women, a diet moderately high in ruminant trans fatty acids did not significantly affect total plasma cholesterol or LDL cholesterol but was associated with a reduction in HDL cholesterol, particularly in overweight women10.