Butter and margarine shorten lifespan! Study of more than 520,000 people in the United States

We cannot do without cooking oil for three meals a day in all seasons. How can we eat it more healthily?

A recent study of more than 520,000 Americans with a median follow-up of 16 years showed that eating less butter and margarine will increase the risk of death.

The study showed that the intake of butter and margarine was associated with a higher risk of death, while canola oil and olive oil were associated with a lower risk of death.

After taking major risk factors into account, the study showed that for every additional tablespoon of butter consumed per day, the risk of death from cardiometabolic disease increased by 8%; for every additional tablespoon of margarine consumed per day, the risk of death from cardiometabolic disease increased by 6%.

In addition, butter intake was positively correlated with the risk of cancer death.

Replacing butter or margarine with an equal amount of corn oil, canola oil or olive oil can help reduce the risk of death from all causes, as well as death from cardiovascular disease, diabetes, cancer, respiratory disease and Alzheimer's disease.

Chinese people eat relatively less butter, and use lard, peanut oil, vegetable blended oil, soybean oil and rapeseed oil more frequently.

Studies have shown that regular consumption of lard, peanut oil, and vegetable blended oil increases the risk of type 2 diabetes, while soybean oil and rapeseed oil do not have this risk.

However, no matter what kind of oil, it should be used in moderation.

The "Guidelines for China's Healthy Lifestyle to Prevent Cardiovascular and Metabolic Diseases" recommends that the daily consumption of edible oil should not exceed 20 g (2 porcelain spoons), and that you should choose more rapeseed oil, corn oil, sunflower oil, soybean oil, linseed oil, tea oil, olive oil, etc., and use them alternately.

Source: China Circulation Magazine