Researchers at the University of Florida report that tiny daily servings of butter, less than a teaspoon, may help steady blood cholesterol and reduce heart disease risk. The study results were published in the Journal of the American Heart Association.
The investigation followed 40 adults, aged 18 to 79, who carried higher cardiovascular risk. They split into two plant-forward diet plans for four weeks: a Mediterranean pattern and a vegan pattern. During the trial, participants tracked how they used olive oil. One group included four tablespoons of raw, extra-virgin olive oil each day, while the other limited olive oil to less than a teaspoon daily.
Findings showed that both the Mediterranean and vegan diets, already rich in healthy fats, supported weight loss among the participants. Across the board, there were similar reductions from baseline in total cholesterol, HDL cholesterol, blood glucose, and C-reactive protein, a marker of systemic inflammation.
When looking at olive oil consumption specifically, those who reduced intake experienced faster and more noticeable drops in LDL cholesterol. Participants who limited olive oil to a single teaspoon daily also showed improvements in blood sugar and total cholesterol levels.
Experts note that olive oil contains unrefined plant fats. When consumed in small amounts, these fats may contribute to heart protection and lower cardiovascular risk.
Earlier studies have explored foods that support heart health in people with diabetes, emphasizing dietary patterns that favor plant-based fats and mindful portion sizes. This growing body of work highlights how small choices can align with long-term heart protection, especially for those managing diabetes or overweight risk factors.
Source: Journal of the American Heart Association.