A new study has found that replacing butter with plant-based oils may decrease the risk of premature death, based on data from 221,054 US adults collected over 33 years. Those who consumed the highest amounts of butter had a higher risk of death from all causes, including cancer and cardiovascular disease. On the other hand, consuming plant-based oils, such as olive, canola, and soybean oil, was linked to a reduced risk of premature death from all causes, with a 17 percent reduction in risk for those who substituted butter with plant-based oils.

The study supports current dietary recommendations to replace animal fats like butter with non-hydrogenated vegetable oils high in unsaturated fats. This research contrasts with claims that animal fats, such as tallow, may be healthier, as other studies have found that oils from olives and nuts are preferable to dairy and other animal fats. In general, eating more plant-based foods has been shown to significantly improve overall health and lower the risk of heart disease and cancer, according to multiple scientific studies.