New research links butter consumption to increased death risk—experts urge switching to plant oils

A new study highlights serious butter health risks, revealing that regular consumption may raise the risk of early death. Researchers suggest that replacing butter with plant-based oils could significantly lower the chances of developing fatal diseases like cancer and heart disease.

The long-term research, which followed over 220,000 people for up to 50 years, recorded more than 50,000 deaths—primarily due to cancer and heart disease. The findings showed that individuals who consumed the most butter had a 15% higher risk of dying from any cause compared to those with the lowest butter intake.

In contrast, participants who consumed more plant-based oils—such as olive, rapeseed, and corn oil—had a 16% lower risk of death. A simple dietary shift of replacing just 10g of butter per day with plant-based oils was associated with a 17% lower overall mortality risk. Even a 10g daily increase in plant oil consumption was linked to an 11% reduction in cancer deaths and a 6% drop in heart disease-related fatalities.

However, the study—based on dietary questionnaires collected every four years—was observational, meaning it did not prove that butter directly causes death or disease. Instead, it highlighted a strong correlation that warrants further investigation.

Professor Tom Sanders, emeritus professor of nutrition and dietetics at King’s College London, stressed the importance of these findings. He explained that butter is high in saturated fat and contains some trans fats, whereas oils like soybean, canola, and olive oil are rich in heart-healthy unsaturated fats. Sanders urged the public to be cautious about misinformation on social media, which often spreads unfounded claims about vegetable oils.

The study’s authors concluded that replacing butter with plant-based oils could provide “substantial benefits” in preventing premature deaths. With such a simple