Cholesterol reducing butter developed

NEW ZEALAND – Nutrition researchers at the New Zealand Dairy Research Institute have developed butter with cholesterol levels similar to polyunsaturated margarines.

The butter was developed by feeding cows with natural oilseeds that changed the fat content of their milk.

Results of trials of the butter have been published in the European Journal of Clinical Nutrition. The tests found that, when eaten as part of a moderate fat diet, the butter helped reduce blood cholesterol levels in young males by an average of 9.5%. This group is believed to be the most resistant to improvements in health through dietary change.

The research was funded by New Zealand dairy co-operative Fonterra, although commercial development of the product is said to be some way off.