According to a new epidemiological study by Tufts University, butter consumption consumption was  not associated with any increase in the development of cardiovascular disease This systematic review and meta-analysis of nine research studies included over 636,000 study subjects.

“Even though people who eat more butter generally have worse diets and lifestyles, it seemed to be pretty neutral overall,” said researcher Laura Pimpin ph.D. “This suggests that butter may be a “middle-of-the-road” food: a more healthful choice than sugar or starch, such as the white bread or potato on which butter is commonly spread and which have been linked to higher risk of diabetes and cardiovascular disease.”

Darius Mozaffarian, MD, lead author of the study and  dean of the Friedman School of Nutrition Science and Policy at Tufts in Boston, concludes, “Overall, our results suggest that butter should neither be demonized nor considered “back” as a route to good health, “More research is needed to better understand the observed potential lower risk of diabetes, which has also been suggested in some other studies of dairy fat. This could be real, or due to other factors linked to eating butter — our study does not prove cause-and-effect.”

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