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A recent study conducted by Harvard University and Mass General Brigham found that people who consumed more butter had a 15% higher risk of early death compared to those who used it in moderation. On the flip side, people who preferred plant oils had a 16% lower risk of mortality.

The results shed light on the ongoing question of whether butter or plant-based oils are the better choice for your health. Sadly for butter lovers, the findings suggest that replacing even two teaspoons of butter with the same amount of plant oil could lower the risk of early death by approximately 17%.

For the study, the research team examined dietary data from three major studies: the Nurses' Health Study, Nurses' Health Study II, and the Health Professionals Follow-Up Study. They tracked over 220,000 Americans' butter consumption, including for both cooking and spreading, as well as their intake of various plant oils, like olive, soybean, canola, corn, and safflower oils.

Over the course of 33 years, the researchers gathered this information via food surveys every four years. Then, they used the data to calculate averages and gain a clearer picture of eating habits.

A total of 50,932 deaths occurred throughout the study, with 12,241 from cancer and 11,240 from heart disease. The team adjusted for variables such as age, physical activity, weight, alcohol consumption, and smoking, which revealed a distinct trend.

Higher butter intake was associated with increased death rates; meanwhile, higher consumption of plant oils was tied to lower death rates. However, not all plant oils had the same effect, as corn and safflower oils showed no significant benefits.

Still, increasing plant oil intake by roughly two tablespoons a day was linked to an 11% reduction in cancer death risk and a 6% decrease in the risk of dying from heart disease.

"Replacing three small pats of butter (approximately 15 grams) with one tablespoon of plant-based oil (approximately 15 grams) in the daily diet could contribute to lowering the risk of premature mortality," the team wrote.

Now, this doesn't mean you need to cut out butter entirely. In fact, the study actually found that butter used for baking or frying wasn't strongly linked to mortality risk. This may be because it's used in smaller quantities or less often.

Butter being spread directly on foods, like bread, showed the strongest connection. So, the researchers suggest making small switches, like swapping out butter for olive oil or canola oil, to maintain taste and enhance your health.

"Even cutting back butter a little and incorporating more plant-based oils into your daily diet can have meaningful long-term health benefits," concluded Dr. Daniel Wang of Harvard's Department of Nutrition.