Scientists have changed their mind about the harmfulness of butter and cheese: who can avoid limiting fats.

According to ТСН: Reducing the intake of saturated fats, such as butter and hard cheese, does not lead to a decrease in mortality or the risk of cardiovascular diseases among people with low and moderate cardiovascular risk.

These results were obtained from a new analysis of clinical studies.

Research and its results

The review, published in the journal Annals of Internal Medicine, includes data from 17 randomized clinical trials involving over 66,000 participants. The studies lasted at least two years, and in some cases up to five years.

For many years, saturated fats found in butter, cheese, red meat, and processed foods were considered major contributors to the development of cardiovascular diseases. In many countries, including the United Kingdom, it is recommended to limit their intake to 20-30 grams per day depending on sex.

However, the new analysis showed that among people without a high initial risk of heart attacks or strokes, reducing the intake of saturated fats did not lead to a decrease in overall mortality or the number of cardiovascular diseases over a five-year period.

Researchers' conclusions

The researchers found that decreased intake of saturated fats did indeed lead to lower total cholesterol and low-density lipoprotein (LDL) cholesterol, which are considered 'bad'. However, these biochemical changes did not always provide clinical benefits to most participants.

The authors of the review noted that the positive effect was less pronounced in people with high cardiovascular risk. In such cases, reducing intake of saturated fats was accompanied by a decrease in the number of non-fatal heart attacks and strokes, especially when saturated fats were replaced with polyunsaturated fats.

“The conclusions do not cover the long-term consequences, which are usually assessed within 10-year risk models,” noted Professor Nita Farahani of Cambridge University, specializing in population health and nutrition.

She also emphasized that the impact of saturated fats varies depending on the source: fats from processed meat may have a different effect than fats from fermented dairy products. In her opinion, the focus should be on whole foods rather than individual nutrients.

Professor Tom Sanders from King's College London noted that population-wide recommendations are aimed at reducing average cholesterol levels in society and remain key to the prevention of cardiovascular diseases.

Experts emphasize that fats remain an important part of a balanced diet; however, one should prefer unsaturated fats, particularly from oily fish, which is recommended to be consumed at least once a week.

It should be noted that previously scientists pointed out that even one meal high in saturated fats can temporarily impair blood flow to the brain.

Thus, the new research changes the view on the role of saturated fats in nutrition. Although the studies imply that reduced intake does not always support heart health, it is important to consider other risk factors and the variety of fat sources in the diet. This issue remains relevant for numerous people adhering to healthy eating recommendations.