American health official Robert F. Kennedy Jr. has labeled prevalent seed oils such as canola and soybean oils as harmful and one of the worst ingredients in our food. Despite these claims, recent research suggests that replacing butter with select plant-derived oils might decrease the risk of dying prematurely. Seed oils have been incorporated into American food habits in the last few decades due to their unsaturated fat content credited with cholesterol reduction. In contrast, alternatives like beef tallow, abundant in saturated fats, might boost detrimental cholesterol levels.
The recent revelations are at odds with popular social media sentiments that tout butter, ghee, and other animal fats for their supposed benefits to the gut, brain, and cardiovascular system, and overall wellness. A newer study, now published in JAMA Internal Medicine, contradicts these ideas and posits that increased butter consumption could escalate the risk of mortality by around 15%. In contrast, higher usage of plant-based oils — inclusively seed oils like soybean, canola, and olive oil — was linked with a 16% overall mortality reduction.
The research indicates that the mere substitution of about 10 grams (0.35 ounces) of butter with these plant-based oils daily could lower the risk of general mortality and cancer-related deaths by about 17%. The investigation took into consideration dietary data spanning approximately 33 years from over 221,000 individuals who were part of the Nurses’ Health Study (NHS), Nurses’ Health Study II (NHS II) and Health Professionals Follow-up Study.
The participants who were part of this analysis reported their dietary patterns every four years, allowing the researchers to compute their long-term average intakes. Factors such as their age, body mass index (BMI), smoking habits, total calorie consumption, as well as other dietary habits were considered utilizing the Alternative Healthy Eating Index. Butter consumption was accounted for in all usage forms whether it was for cooking, baking or directly spreading it over food items.
The researchers calculated the intake of plant-based oils based on the oils utilized in frying, sautéing, baking, and making salad dressings. Seed oils represent a kind of plant oil that is specifically extracted from plant seeds like those of soybean, sunflower, or canola. In contrast, the term ‘plant oils’ encompasses a wider class that includes oils derived from seeds, fruits, nuts, and other parts of plants — for instance, the oil derived from olives, a fruit.
Thus, while all seed oils are inherently plant oils, it is important to note that not all plant oils are derived from seeds. Seed oils such as those from corn, peanuts, safflowers, and sunflowers are enriched with omega-6 fatty acids, which contribute significantly to the health of skin, hair, bones, and metabolism. Nevertheless, it becomes a matter of concern when the consumption of omega-6 becomes excessive — a common occurrence in the context of highly processed American diets — as it could trigger chronic inflammation, thereby having potential long-term health implications.
Specifically, linoleic acid, a variant of omega-6, is the most prevalent in the American food supply chain. However, a cautionary note is warranted at this point to underline the necessity of moderation in consumption of all types of oils despite their perceived benefits.