Scientists revealed which oils reduce the risk of death from cancer

Researchers at Brigham Medical Center have established a link between types of oils consumed and life expectancy. According to their findings, soybean, canola, and olive oils help reduce the risk of mortality from cancer and cardiovascular diseases, while butter increases this risk.

The large-scale study covered 200,000 volunteers whose health was monitored for 30 years. Specialists carefully analyzed their diet, paying special attention to the consumption of different types of oils.

The results showed that people who actively used butter in their diet had a 15 percent higher risk of premature death. Conversely, the consumption of vegetable oils reduced this indicator by 16 percent, particularly notably affecting cardiovascular health.

The study demonstrates that replacing just 10 grams of butter with vegetable alternatives daily can reduce the risk of cancer mortality and overall mortality by 17 percent. Scientists attribute this effect to the lower content of saturated fats in vegetable oils.

Specialists emphasize that excessive consumption of saturated fats can provoke the development of cardiovascular diseases and obesity. The study was published in the authoritative scientific journal JAMA Internal Medicine.