A Harvard-led study reported higher premature mortality with butter and lower risk with plant-based oils, highlighting implications for cooking fats. The Harvard study in JAMA Internal Medicine associated butter consumption with a 15% higher death risk and plant-based oils with a 16% lower risk. It linked replacing a tablespoon of butter with olive oil, soybean, or canola oil to a 17% reduction in premature death. A 2024 Harvard analysis of 92,000 adults found more than half a tablespoon of olive oil per day corresponded with a 28% lower risk of dying from dementia. The 2025–2030 Dietary Guidelines for Americans included saturated fats from butter, drawing researcher pushback. Separate research reported extra virgin olive oil phenols reduced wrinkle count. Focus: cooking-fat choices and longevity.
Dining and Cooking