A new study from Lund University in Sweden has found that the consumption of butter may lead to a lower elevation of blood fats after a meal compared to olive, canola and flaxseed oil. High blood fat levels are commonly linked to elevated cholesterol readings.
The researchers found that approximately 20 percent of the fat in butter is made up of short and medium length fatty acids, which are "good" fatty acids that are used as energy and rarely affect blood fat levels. However, the study’s authors admit that butter can also lead to a higher content of free fatty acids in the blood, "which can be a burden on the body."
"The fact that butter raises blood cholesterol in the long term is well known, whereas its short-term effects are not as well investigated," said Julia Svensson, a doctoral candidate at Lund University.
"Olive oil is good, to be sure, but our findings indicate that different food fats can have different advantages," she added.
The study found that the difference in short-term elevated blood fat levels was more pronounced in men due to hormones, the size of fat stores and the differences in metabolism compared to women.