Posted on: Friday, July 12th 2024 at 3:00 am
For years, butter has been vilified as a dietary demon, blamed for clogging arteries and expanding waistlines. But what if everything we thought we knew about this creamy spread was wrong?
Recent research, along with traditional wisdom championed by organizations like the Weston A. Price Foundation, is forcing nutrition experts to reconsider butter's place in a healthy diet, with surprising findings that may just spread joy to food lovers everywhere.
Current Understanding of Cardiovascular Disease
Cardiovascular disease (CVD) remains the leading cause of death globally, accounting for an estimated 31% of all deaths worldwide.1 In the United States alone, about 659,000 people die from heart disease each year--that's 1 in every 4 deaths.2 Traditional risk factors for CVD include high blood pressure, high cholesterol levels, obesity, and poor dietary habits.
For decades, saturated fats, particularly those found in butter, have been at the center of dietary recommendations aimed at reducing CVD risk. The conventional wisdom has been that saturated fats raise blood cholesterol levels, particularly low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol. This, in turn, was thought to increase the risk of heart disease and stroke.3
Current Treatment Landscape
The current mainstream approach to preventing and managing cardiovascular disease involves a combination of lifestyle modifications and pharmaceutical interventions. Dietary guidelines have long recommended limiting saturated fat intake, with many health organizations suggesting replacing butter with vegetable oils or margarine.4
Statins, a class of drugs that lower blood cholesterol levels, are widely prescribed to individuals at risk of CVD. While effective in reducing LDL cholesterol, statins can have side effects ranging from muscle pain to an increased risk of diabetes.5 In fact, the Greenmedinfo.com database has accumulated research indicating statin drugs could have adverse effects in over 300 health conditions.
However, the efficacy of low-fat diets in preventing heart disease has been increasingly questioned. A meta-analysis published in the American Journal of Clinical Nutrition in 2010 found no significant evidence that dietary saturated fat is associated with an increased risk of CVD.6
The Weston A. Price Foundation's Perspective
The Weston A. Price Foundation (WAPF) has long advocated for the health benefits of traditional foods, including butter. They argue that butter has been unfairly demonized and that its consumption is actually beneficial for health. According to Sally Fallon Morell, founding president of WAPF:
"Heart disease was rare in America at the turn of the century. Between 1920 and 1960, the incidence of heart disease rose precipitously to become America's number one killer. During the same period butter consumption plummeted from eighteen pounds per person per year to four. It doesn't take a Ph.D. in statistics to conclude that butter is not a cause."7
New Research on Butter
Several recent studies have begun to challenge long-held beliefs about butter and its impact on health. One particularly intriguing study, published in the Indian Journal of Physiology and Pharmacology, investigated the effects of ghee (clarified butter) on serum lipid profiles.
The researchers found that "Ghee (clarified butter) does not adversely effect the serum lipid profile and may raise HDL cholesterol".8 This finding is significant because HDL cholesterol is often referred to as "good" cholesterol due to its role in removing other forms of cholesterol from the bloodstream.
In another study, published in the British Journal of Nutrition, researchers examined the effects of butter naturally enriched with conjugated linoleic acid (CLA) and vaccenic acid. The study, conducted on cholesterol-fed hamsters, found that this enriched butter "alters tissue fatty acids and improves the plasma lipoprotein profile".9
A study from Lund University in Sweden has added to this growing body of evidence. It showed that butter leads to considerably less elevation of fats in the blood after a meal compared with olive oil, flaxseed oil, or a new type of canola oil.10
Potential Health Benefits of Butter
The Weston A. Price Foundation highlights several potential health benefits of butter:
- Heart Health: Butter contains vitamin A, needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system.7
- Nutrient Density: Butter, especially when sourced from grass-fed cows, is rich in fat-soluble vitamins A, D, and K2, as well as antioxidants like selenium.7
- Cancer Protection: Butter contains conjugated linoleic acids (CLA) and short and medium-chain fatty acids, which have shown anti-tumor properties in some studies.11
- Immune System Support: The saturated fats in butter may help strengthen the immune system.12
- Gastrointestinal Health: Some research suggests that butter may promote digestive health and decrease rates of diarrhea in children.13
- Bone and Dental Health: The vitamin K2 in butter may contribute to stronger bones and teeth.14
- Thyroid Function: Butter is a good source of iodine, which is essential for proper thyroid function.15
- Weight Management: Contrary to popular belief, the WAPF argues that butter does not contribute to weight gain when consumed as part of a balanced diet.7
Analysis of Findings
These studies suggest that the relationship between butter consumption and health is more complex than previously thought. The presence of beneficial compounds in butter, such as CLA and vaccenic acid, may offset or even outweigh the potential negative effects of its saturated fat content.
It's important to note that the type of butter may influence its health impacts. The WAPF strongly advocates for raw butter from pastured cows, as it contains compounds like the Wulzen factor, which may protect against arthritis, cataracts, and hardening of the arteries.7
Implications for Future Research and Treatment
These findings open up exciting new avenues for research. Future studies could investigate:
- The long-term effects of butter consumption on cardiovascular health in larger human populations.
- The potential therapeutic use of ghee or CLA-enriched butter in managing dyslipidemia (abnormal blood lipid levels).
- The mechanisms by which certain compounds in butter may influence cholesterol metabolism and overall health.
From a treatment perspective, these findings suggest that dietary recommendations may need to be revisited. Rather than blanket recommendations to avoid saturated fats, a more nuanced approach that considers the source and composition of fats may be more beneficial.
GreenMedInfo.com's Research on Butter GreenMedInfo.com, a platform known for compiling research on natural health topics, has also contributed to the discussion on butter's health benefits. Their research document on butter highlights several key findings from scientific studies16: Cardiovascular Health: Contrary to long-held beliefs, some studies suggest that butter consumption may not adversely affect cardiovascular health. A study from Lund University in Sweden found that butter leads to less elevation of blood fats after a meal compared to olive oil, flaxseed oil, or canola oil. Allergies: Research indicates that bovine milk fat enriched in conjugated linoleic acid (CLA) and vaccenic acid, both found in butter, may help attenuate allergic airway diseases in animal models. Lipid Profiles: Studies on hamsters show that butter naturally enriched with CLA and vaccenic acid can improve plasma lipoprotein profiles and alter tissue fatty acids beneficially. Anti-Cancer Properties: Butter contains short and medium-chain fatty acids that have shown anti-tumor effects in some studies. It's also a source of conjugated linoleic acid (CLA), which has demonstrated cancer-protective properties. Immune Function: Some research suggests that vaccenic acid, found in butter, may favorably alter immune function, particularly in the context of obesity and metabolic syndrome. Gastrointestinal Health: Butter may promote gastrointestinal health and potentially decrease rates of diarrhea in children. Nutrient Content: Butter, especially when sourced from grass-fed cows, is rich in fat-soluble vitamins (A, D, E, K2) and serves as a good source of easily absorbable vitamin A, which supports thyroid and adrenal gland function. Weight Management: Despite common beliefs, some research suggests that butter doesn't necessarily lead to excess body fat. Its short and medium-chain fatty acids are quickly burned for energy rather than stored. The GreenMedInfo document emphasizes that while these studies present intriguing findings, more research is needed to fully understand butter's long-term effects on health. They also note that the type of butter (grass-fed, raw, or conventionally produced) may influence its health impacts. Conclusion While mainstream nutrition science is still cautious about declaring butter a "health food," the emerging research certainly challenges the notion that it should be universally avoided. Organizations like the Weston A. Price Foundation go further, actively promoting butter as a nutritious, traditional food with numerous health benefits. As with many aspects of nutrition, the key may lie in moderation and balance, rather than wholesale elimination of certain foods. These studies remind us of the complexity of nutrition science and the dangers of oversimplifying dietary advice. As our understanding of food and its impact on health evolves, so too must our dietary guidelines. For now, those who enjoy butter can take heart in knowing that their favorite spread may not be the dietary villain it was once thought to be. As always, individuals should consult with healthcare professionals about their specific dietary needs. But perhaps, in moderation, we can all enjoy a little pat of butter on our morning toast without guilt - and it might even be good for us. References 1. World Health Organization. "Cardiovascular diseases (CVDs)." WHO. Accessed July 11, 2024. 2. Centers for Disease Control and Prevention. "Heart Disease Facts." CDC. Accessed July 11, 2024. 3. Mensink, R. P., et al. "Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials." The American journal of clinical nutrition 77.5 (2003): 1146-1155. 4. U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015-2020 Dietary Guidelines for Americans. 8th Edition. December 2015. 5. Golomb, Beatrice A., and Michael A. Evans. "Statin adverse effects: a review of the literature and evidence for a mitochondrial mechanism." American journal of cardiovascular drugs 8.6 (2008): 373-418. 6. Siri-Tarino, Patty W., et al. "Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease." The American journal of clinical nutrition 91.3 (2010): 535-546. 7. Fallon, Sally and Mary G. Enig. "Why Butter Is Better." The Weston A. Price Foundation, January 1, 2000. 8. Sharma, S. Ravi, et al. "Effect of ghee (clarified butter) on serum lipid levels in normal subjects." Indian Journal of Physiology and Pharmacology 46.3 (2002): 355-360. 9. Lock, Adam L., et al. "Butter naturally enriched in conjugated linoleic acid and vaccenic acid alters tissue fatty acids and improves the plasma lipoprotein profile in cholesterol-fed hamsters." The Journal of nutrition 135.8 (2005): 1934-1939. 10. Lund University. "Butter leads to lower rise in blood fats after a meal compared with olive oil, new study shows." ScienceDaily. Accessed July 11, 2024. 11. Belury, Martha A. "Dietary conjugated linoleic acid in health: physiological effects and mechanisms of action." Annual review of nutrition 22.1 (2002): 505-531. 12. Fritsche, Kevin L., et al. "Dietary fish oil reduces survival and impairs bacterial clearance in C3H/Hen mice challenged with Listeria monocytogenes." Clinical Science 98.3 (2000): 343-351. 13. Koopman, J. S., et al. "Milk fat and gastrointestinal illness." American Journal of Public Health 74.12 (1984): 1371-1373. 14. Nimptsch, Katharina, et al. "Dietary vitamin K intake in relation to cancer incidence and mortality: results from the Heidelberg cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Heidelberg)." The American journal of clinical nutrition 91.5 (2010): 1348-1358. 15. Zimmermann, Michael B. "Iodine deficiency." Endocrine reviews 30.4 (2009): 376-408.
16. GreenMedInfo.com. "Butter Health Benefits." GreenMedInfo.com, Accessed July 11, 2024.
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