Cardiovascular problems are commonly blamed on a poor lifestyle, a high-saturated-fat diet, smoking, drinking, obesity, and metabolic abnormalities.
However, it is clear that a person's food has a major role in determining their risk. Is oil or butter better when trying to reduce the amount of fat used in a food?
One of the best lifestyle changes one can make while dealing with heart disease is switching from butter to olive oil when cooking.
And for those wondering how this works, it all comes down to the lipids present in butter and olive oil, which are saturated fats and omega-3 fatty acids, respectively.
In a study published in the Journal of the American College of Cardiology, it was discovered that olive oil dramatically reduced the risk of coronary heart disease in humans.
High consumption of saturated and trans fats has a negative impact on cholesterol levels, particularly when butter is consumed.
Experts suggest substituting bad fats could improve heart health, regulate blood pressure, and minimize illness risk.
According to the American Heart Association, the daily consumption of saturated fats should not exceed 5 to 6 percent, or 13 grams for a 2,000-calorie diet.
Butter has 7 grams of saturated fats per tablespoon, while olive oil has only 2. Olive oil's antioxidants are also known for their potent anti-inflammatory properties.