Butter and Diabetes: Does Butter Help People with Diabetes?

Health specialists have long advised against consuming too much butter, but the average American still consumes 24 sticks year. Its rich, creamy deliciousness hasn’t faded.

But in the field of nutrition science, is butter making a resurgence? Is it actually not as horrible as we used to think? Has it been released from its unhealthy label, despite being demonized in the 1980s and 1990s?

Table of Contents

Past Events

An essential part of the American diet has always been butter. Americans consumed about 72 sticks (18 pounds) of butter annually in the 1920s. The Great Depression and World War II caused a sharp fall in butter consumption and an increase in margarine use at the same time.

The amount of butter in the American diet declined from the 1950s to the 1980s. Butter’s contribution remained quite constant at that period, at about 20 sticks (5 pounds) annually. Intake has been rising, although only recently in the 2010s.

Nutritional Content

Because butter is made entirely of fat, all of its calories come from fat. The 11 grams of total fat in one tablespoon of butter provide 102 calories. Upon closer inspection, the fat content of that tablespoon of butter is made up of around 31 mg of cholesterol, 7 grams of saturated fat, and 3 grams of monounsaturated fat.

Is Butter Good for People with Diabetes?

Saturated fats, like those found in butter and other foods, were long prohibited due to their high correlation with heart disease. Consuming a diet rich in saturated fat elevates blood cholesterol levels, hence raising the risk of lipid-caused artery occlusion and subsequent major consequences like stroke and heart attack. This has been established by science.

Saturated fat consumption should still be limited, according to the American Heart Association (5–6% of total calories). This works out to only 13 grams of saturated fat per day for an individual requiring 2000 calories per day. Not counting the saturated fats found in cheese, milk, meats, and poultry, that comes to less than two tablespoons of butter.

Remember that these guidelines apply to ALL Americans, not just those with diabetes. It makes natural that diabetics follow this advise as well, since they are more likely to develop cardiovascular disease.

There are a lot of new publications on the internet and elsewhere that promise consuming butter daily would prevent diabetes, treat diabetes, or reverse diabetes entirely. These assertions are baseless and have not yet undergone enough investigation. Although butter and other fats may not immediately raise your blood glucose level the way carbs do, they do present additional well-established long-term risks.

Diets heavy in fat and low in carbohydrates are not the solution for glycemic control throughout life. Why?

They take away entire food categories, which means you lose out on important micronutrients.
They include a lot of saturated fat, which increases your risk of hyperlipidemia and its long-term effects.
They don’t give you the energy your body requires in the form of nutritious foods high in carbohydrates.
They may experience long-term problems include osteoporosis, kidney stones, and kidney malfunction.

Better Margarine or Not?

This question appears to have two clear answers: “yes” and “no.” This topic requires some explanation given the dozens of varieties and brands of margarine available at the shop. Margarine can be produced using synthetic fats, which are vegetable oils that have been chemically changed in a food laboratory to increase their solidity, shelf life, and cookability.

This explains why margarines come in a solid form rather than a greasy liquid. Trans-fats are produced as a result of certain chemical processing and are also connected to cardiovascular illnesses. It’s not really any healthier for your body to use trans-fat-rich margarine than butter.

Some margarines are marketed as “light” butter or “canola oil / butter spread” after being combined with butter. Here’s a pleasant and nutritious substitute for butter, depending on the kind of oil used in the margarine.

Canola and olive oils include monounsaturated fats, which are thought to be heart-healthy. The user can enjoy both the flavor of butter and the heart-healthy lipids of olive oil by using a spread that blends the two ingredients.

It’s important to read food labels while selecting a margarine spread. Select those with a larger proportion of monounsaturated fat, a lower proportion of saturated fat, and a medium proportion of polyunsaturated fat.

In summary

While it’s not necessary to fully shun butter, it’s also not a free pass. Don’t overdo it, but keep the amounts in check. This is not just advise for people with diabetes; it applies to everyone.

Can a diabetic consume butter?

Indeed! For diabetics, butter can be included in moderation in a well-balanced diet. Saturated fats can account for 5–6% of total calories, as recommended by the American Heart Association. This amounts to about two tablespoons of butter. Keep in mind that this includes saturated fats from other dietary sources such cheeses, milk, cattle, chicken, and other meats, as well as butter used in cooking.

Does diabetes arise from butter consumption?

Not at all! There is currently no scientific evidence establishing a causal relationship between butter and diabetes.

Which butter varieties are beneficial to diabetics?

For diabetics, unsalted butter is acceptable. Another excellent substitute for consuming less saturated fat without sacrificing the flavor of butter is an olive oil/butter spread.

Is sugar present in butter?

There is hardly much sugar in butter. Milk, the source of butter, includes lactose, often known as milk sugar. After processing, there is very little butter left, but not enough to cause a spike in blood sugar.

What is ghee, and is sugar present in it?

Clarified butter, or ghee, is made by simmering butter over a heat source to extract the liquid. In Indian culture and food, it is customarily utilized. Ghee has exactly the same nutritional makeup as butter, consisting entirely of fat (mostly saturated fat) and providing 100% of its calories. Ghee does not include a considerable amount of carbohydrates.

Can a person with type 2 diabetes have potatoes with light butter for dinner?

Yes, of course! One can utilize the butter that is permitted in a diabetic diet as they please. It doesn’t matter if butter is used to flavor roasted potatoes, spread on whole grain bread, or season sautéed vegetables. What needs to be considered is the total amount of butter and saturated fat.

How about peanut butter or almond butter?

Nut butters are processed without the addition of butter derived from cow’s milk. In essence, nut butters are made from finely powdered nuts. Occasionally, salt or nut oil is added for taste or to get the proper consistency. Nut butters with added sugars need to be avoided.

I hope that this post has clarified the connection between butter and diabetes. Please share any thoughts you may have regarding butter and diabetes.

DiabetesCouncils Article | Reviewed by Dr. Christine Traxler MD on October 26, 2022