Butter is one of life’s great pleasures, but it has long been served up with a niggling kernel of concern over its health impacts due to the saturated fats within.
But new research suggests that for many people, cutting back on their intake of saturated fats does not reduce their risk of death.
For decades, saturated fats, which are naturally present in red meat and dairy products such as cheese and yoghurt, have gained a reputation as dietary villains.
They have been linked to clogged arteries and an increased risk of heart attacks and strokes. Heavy consumption has traditionally been viewed as one of the leading contributors to poor cardiovascular health, cementing saturated fats as a key target in public health campaigns and nutritional guidelines.
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