Butter steht seit Langem im Verdacht, das Herz-Kreislauf-Risiko zu erhöhen. Eine große US-Studie mit über 220 000 Erwachsenen und einer Nachbeobachtungszeit von bis zu 33 Jahren zeigt: Ein hoher Butterverzehr war mit einer um 15 % höheren Sterblichkeit verbunden, während pflanzliche Öle das Risiko um 16 % senkten. Besonders Raps-, Soja- und Olivenöl zeigten günstige Effekte auf Herz und Stoffwechsel. Wer Butter im Alltag teilweise durch pflanzliche Öle ersetzt, kann das Risiko für Herz- und Krebserkrankungen senken. Entscheidend ist eine insgesamt pflanzenbetonte, ausgewogene Ernährung.
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