Written By: GreenMedInfo Research Group

For years, butter has been vilified as a dietary demon, blamed for clogging arteries and expanding waistlines. But what if everything we thought we knew about this creamy spread was wrong?

Recent research, along with traditional wisdom championed by organizations like the Weston A. Price Foundation, is forcing nutrition experts to reconsider butter's place in a healthy diet, with surprising findings that may just spread joy to food lovers everywhere.

Current Understanding of Cardiovascular Disease

Cardiovascular disease (CVD) remains the leading cause of death globally, accounting for an estimated 31% of all deaths worldwide.1 In the United States alone, about 659,000 people die from heart disease each year--that's 1 in every 4 deaths.2 Traditional risk factors for CVD include high blood pressure, high cholesterol levels, obesity, and poor dietary habits.

For decades, saturated fats, particularly those found in butter, have been at the center of dietary recommendations aimed at reducing CVD risk. The conventional wisdom has been that saturated fats raise blood cholesterol levels, particularly low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol. This, in turn, was thought to increase the risk of heart disease and stroke.3

Current Treatment Landscape

The current mainstream approach to preventing and managing cardiovascular disease involves a combination of lifestyle modifications and pharmaceutical interventions. Dietary guidelines have long recommended limiting saturated fat intake, with many health organizations suggesting replacing butter with vegetable oils or margarine.4

Statins, a class of drugs that lower blood cholesterol levels, are widely prescribed to individuals at risk of CVD. While effective in reducing LDL cholesterol, statins can have side effects ranging from muscle pain to an increased risk of diabetes.5 In fact, the Greenmedinfo.com database has accumulated research indicating statin drugs could have adverse effects in over 300 health conditions.

However, the efficacy of low-fat diets in preventing heart disease has been increasingly questioned. A meta-analysis published in the American Journal of Clinical Nutrition in 2010 found no significant evidence that dietary saturated fat is associated with an increased risk of CVD.6

The Weston A. Price Foundation's Perspective

The Weston A. Price Foundation (WAPF) has long advocated for the health benefits of traditional foods, including butter. They argue that butter has been unfairly demonized and that its consumption is actually beneficial for health. According to Sally Fallon Morell, founding president of WAPF:

"Heart disease was rare in America at the turn of the century. Between 1920 and 1960, the incidence of heart disease rose precipitously to become America's number one killer. During the same period butter consumption plummeted from eighteen pounds per person per year to four. It doesn't take a Ph.D. in statistics to conclude that butter is not a cause."7

New Research on Butter

Several recent studies have begun to challenge long-held beliefs about butter and its impact on health. One particularly intriguing study, published in the Indian Journal of Physiology and Pharmacology, investigated the effects of ghee (clarified butter) on serum lipid profiles.

The researchers found that "Ghee (clarified butter) does not adversely effect the serum lipid profile and may raise HDL cholesterol".8 This finding is significant because HDL cholesterol is often referred to as "good" cholesterol due to its role in removing other forms of cholesterol from the bloodstream.

In another study, published in the British Journal of Nutrition, researchers examined the effects of butter naturally enriched with conjugated linoleic acid (CLA) and vaccenic acid. The study, conducted on cholesterol-fed hamsters, found that this enriched butter "alters tissue fatty acids and improves the plasma lipoprotein profile".9

A study from Lund University in Sweden has added to this growing body of evidence. It showed that butter leads to considerably less elevation of fats in the blood after a meal compared with olive oil, flaxseed oil, or a new type of canola oil.10

Potential Health Benefits of Butter

The Weston A. Price Foundation highlights several potential health benefits of butter:

1. Heart Health: Butter contains vitamin A, needed for the health of the thyroid and adrenal glands, both of which play a role in maintaining the proper functioning of the heart and cardiovascular system.7
2. Nutrient Density: Butter, especially when sourced from grass-fed cows, is rich in fat-soluble vitamins A, D, and K2, as well as antioxidants like selenium.7
3. Cancer Protection: Butter contains conjugated linoleic acids (CLA) and short and medium-chain fatty acids, which have shown anti-tumor properties in some studies.11
4. Immune System Support: The saturated fats in butter may help strengthen the immune system.12
5. Gastrointestinal Health: Some research suggests that butter may promote digestive health and decrease rates of diarrhea in children.13
6. Bone and Dental Health: The vitamin K2 in butter may contribute to stronger bones and teeth.14
7. Thyroid Function: Butter is a good source of iodine, which is essential for proper thyroid function.15
8. Weight Management: Contrary to popular belief, the WAPF argues that butter does not contribute to weight gain when consumed as part of a balanced diet.7

Analysis of Findings

These studies suggest that the relationship between butter consumption and health is more complex than previously thought. The presence of beneficial compounds in butter, such as CLA and vaccenic acid, may offset or even outweigh the potential negative effects of its saturated fat content.

It's important to note that the type of butter may influence its health impacts. The WAPF strongly advocates for raw butter from pastured cows, as it contains compounds like the Wulzen factor, which may protect against arthritis, cataracts, and hardening of the arteries.7

Implications for Future Research and Treatment

These findings open up exciting new avenues for research. Future studies could investigate:

1. The long-term effects of butter consumption on cardiovascular health in larger human populations.
2. The potential therapeutic use of ghee or CLA-enriched butter in managing dyslipidemia (abnormal blood lipid levels).
3. The mechanisms by which certain compounds in butter may influence cholesterol metabolism and overall health.

From a treatment perspective, these findings suggest that dietary recommendations may need to be revisited. Rather than blanket recommendations to avoid saturated fats, a more nuanced approach that considers the source and composition of fats may be more beneficial.

© July 12th 2024 GreenMedInfo LLC. This work is reproduced and distributed with the permission of GreenMedInfo LLC. Want to learn more from GreenMedInfo? Sign up for the newsletter here www.greenmedinfo.com/greenmed/newsletter.