Low-fat (41%) butter use decreases butter lipid intake over 4-week trials in healthy persons

All members of 18 families (n = 75; ages from 1 to 65 years) participated in a cross-over study of butter usage. Two types of butter were compared: regular (82%) fat) and low-fat (41%) butter. Butter was supplied to the families by the laboratory for use in raw (spread) form over two successive periods of 5 weeks (first week served as training). No other butter was allowed. The number of consumers (75) remained constant throughout the study. Over four consecutive weeks, the families consumed as much low-fat as regular butter (10.70 +/- 1 g versus 10.06 +/- 1.17 g per day per person). However, lipid intake from butter was significantly reduced during the low-fat butter period as compared to the regular butter period (4.39 +/- 0.41 g versus 8.25 +/- 0.96 g per day per person, p = 0.0005). Since previous studies showed that nutrient-specific compensatory intake is unlikely, it is suggested that use of low-fat butter can facilitate a reduction in fat intake over extended periods of time in healthy persons.