A Harvard study reveals that kitchen ingredient to use to improve cardiovascular health and reduce other diseases.
The Faculty of Medicine of the Harvard University, published a study, written by Dr. Dong Wang who performs a Comparison between butter and vegetable oils. This article suggests that it is better to change these ingredients but also revealed which one is the best to use at meals.
The use of butter for many of the recipes that are usually cooked in the houses was for years. Now this analysis, published in JAMA Internal Medicine, an American medical association, suggests otherwise.
With the sample of the health and diet data of more than 200,000 people, collected for more than 30 years in the United States, the result showed that who changed butter for vegetable oil, either that of soybeans, olive or canola They showed a significant decrease in the risk of contracting cardiovascular diseaseas well as mortality. In contrast, the people who consumed more butter presented a greater risk of premature death.
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Butter and its difference with vegetable oils
One of the factors that the investigators found as responsible for the results obtained were Fats and their different types are something that differentiate butter with vegetable oils. As for butter, it contains more saturated fatty acids, while vegetable oils have a greater concentration of unsaturated fatty acids, so it makes them more beneficial to cardiovascular health.
That’s why, Cancer deaths and general mortality could be reduced by 17% Only replacing 10 grams of butter with these oils. In addition, it could generate preventive effects on other chronic diseases.
Healthier vegetable oil
Most vegetable oils offer advantages for health, but Olive oil stands out for its nutritional composition, which includes beneficial and antioxidant fats. In addition, the extra virgin contains vitamin E. Although it is not only that, but it can reduce blood pressure and raise beneficial cholesterol levels.
Soy and canola oils, widely used in the United States, have also been linked to favorable effects, but each has specific attributes that can be advantageous according to the type of culinary preparation.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
