Butter from spring milk made a protein called apoC-III go up more than plant oil — and this protein is linked to higher heart disease risk, even if bad cholesterol didn’t change.

65

Pro

0

Against

Evidence from Studies

Supporting (1)

65

Community contributions welcome

65

Effect of milk fat on LDL cholesterol and other cardiovascular risk markers in healthy humans: the INNOVALAIT project

Randomized Controlled Trial

Human

2020 Feb

This study gave people either milk fat or vegetable fat for 8 weeks and found that the milk fat made a specific blood protein (apo C-III) go up more than the vegetable fat did—exactly what the claim says.

Contradicting (0)

0

Community contributions welcome

No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Effect of milk fat on LDL cholesterol and other cardiovascular risk markers in healthy humans: the INNOVALAIT project

Score: 65

DOI: 10.1038/s41430-019-0528-4

Similar Assertions

Butter made from spring milk raised total cholesterol a bit more than plant oil, even when both had the same amount of saturated fat — meaning something else in spring milk might be affecting cholesterol.

65

0

86%

When people with high cholesterol ate butter or dairy fat instead of plant-based fat for two months, their bad cholesterol (LDL) didn’t go up any more than when they ate plant oil.

65

0

85%

Spring butter made an inflammation marker (CRP) go up more than plant oil — meaning it might make your body more inflamed, even if cholesterol didn’t change.

65

0

85%

Even though winter butter had more saturated fat than plant oil, it didn’t raise bad cholesterol more — meaning not all saturated fats affect cholesterol the same way.

65

0

82%