Butter
From the YapSpan Longevity Wiki · Updated 2026-10-01
Butter is a dairy fat made by churning cream until the fat separates from the liquid. It is mostly saturated fat and is used as a spread, in baking and for cooking. Because saturated fat raises LDL cholesterol, butter has long been discouraged in dietary guidance, although studies of butter itself and mortality have given small or uncertain results.
A 2016 meta-analysis (a study that pools the results of earlier studies) of 9 country-specific prospective studies (studies that follow people forward in time) with 636,151 participants found that each tablespoon (14g) of butter a day was associated with 1% higher all-cause mortality (death from any cause) [1]. The authors described the association as weak [1].
- Each tablespoon (14g) of butter a day was associated with 1% higher all-cause mortality across 9 cohorts with 636,151 participants [1].
- Butter was not significantly associated with cardiovascular disease [1].
- Butter was associated with 4% lower incidence of type 2 diabetes per tablespoon (14g) a day [1].
- In three large US cohorts followed for up to 33 years, the highest butter intake was associated with 15% higher total mortality than the lowest [2].
- Replacing 10 grams a day of butter with plant-based oils was associated with 17% lower total mortality [2].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.