Butter leads to lower blood fats than olive oil

A study from Sweden shows that butter leads to considerably less elevation of blood fats after a meal, compared with olive oil and canola-flaxseed oil. Forty-seven individuals ate three test meals containing canola-flaxseed oil, butter, or olive oil. Blood samples were drawn one, three, five and seven hours after the meal, and all blood fats were analysed. The study authors explain that about 20% ...

• • Please note that: the most twenty most recent research abstracts are free to view but access to the thousands of items in the archive require a
    journal subscription
    .