Butter is obtained from the fat part of the milk, the cream, or from the whey, which are processed in different cycles and with different technologies:pasteurization at about 90 °crystallization by cooling at about 7 °crop inoculationcentrifugationwashpackagingComposed of:Water approximately 16%Animal fat about 82%Protein 0.5% app... (Read the full Tiiip)
Butter is obtained from the fat part of the milk, the cream, or from the whey, which are processed in different cycles and with different technologies:pasteurization at about 90 °crystal ...
Butteris obtained from the fat part of the milk, thecream, or from the whey, which are processed in different cycles and with different technologies:
pasteurization at about 90 °
crystallization by cooling at about 7 °
crop inoculation
centrifugation
wash
packaging
Composed of:
Water approximately 16%
Animal fat about 82%
Protein 0.5% approximately
Lactose about 0.8%
Salts about 0.2%
Butter contains vitamin A, but:
Warning.
100 grams of butter equals758 kilocalories
100 grams of butter contain250mg of cholesterol.
In the scientific field it is now established that the consumption of butter can bring seriousrisks in the cardiovascular system. This study summarizing the general lines was carried out on 23,000 subjects for 8 years (1) and another in-depth study of 33,000 subjects found a positive association between butter and the risk of myocardial infarction (2) and obesity.
Butter is also apotential factor of arterial stiffnessthat preludes to cardiovascular diseases while the consumption of dairy products has not been harmful for arterial stiffness (3).
These data also apply to salted butter on which the content of sodium chloride weighs, which already creates cardiovascular problems alone.
Basically, therefore, with butter we have to be careful and, if we really like it, taste it from time to time, but don't make it a constant and regular consumption. Of course this rule applies to all foods at risk.
It is also considered arisk element related to prostate cancer(4).
A correlation between butter consumption and Alzheimer's disease has also been established (5).
(1) Diet and risk of chronic diseases: results from the first 8 years of follow-up in the EPIC-Potsdam study. von Ruesten A, Feller S, Bergmann MM, Boeing H. Eur J Clin Nutr. 2013 Feb 6. doi: 10.1038/ejcn.2013.7.
(2) Association between dairy food consumption and risk of myocardial infarction in women differs by type of dairy food. Patterson E, Larsson SC, Wolk A, Åkesson A. J Nutr. 2013 Jan;143(1):74-9. doi: 10.3945/jn.112.166330. Epub 2012 Nov 21.
(3) Does dairy food intake predict arterial stiffness and blood pressure in men?:Evidence from the Caerphilly Prospective Study. Livingstone KM, Lovegrove JA, Cockcroft JR, Elwood PC, Pickering JE, Givens DI. Hypertension. 2013 Jan;61(1):42-7. doi: 10.1161/HYPERTENSIONAHA.111.00026. Epub 2012 Nov 12.
(4) Nutrition and prostate cancer. Vlajinac H, Ilic M, Marinkovic J, Sipetic S. J BUON. 2010 Oct-Dec;15(4):698-703.
(5) Janssen, C. I., Jansen, D., Mutsaers, M. P., Dederen, P. J., Geenen, B., Mulder, M. T., & Kiliaan, A. J. (2016). The Effect of a High-Fat Diet on Brain Plasticity, Inflammation and Cognition in Female ApoE4-Knockin and ApoE-Knockout Mice. PloS one, 11(5), e0155307. https://doi.org/10.1371/journal.pone.0155307
Butter and cholesterol 
