Not only do butter and ghee share shelf space, but they also share people’s opinions about which option is most beneficial to their health.
In 2019, the World Health Organization recommended replacing butter and animal derivatives with vegetable oils. This recommendation even ends up considering the consumption of butter compared to margarine.
This is because the composition of ghee in the past contained the presence of trans fats, as a result of the artificial hydrogenation process. However, Anvisa, through Resolution RDC 632/2022, has restricted the use of this type of fat, mainly due to health risks.
Therefore, the composition of ghee currently no longer contains this type of fat. The new composition of ghee contains the presence of unsaturated fats with the addition of phytosterols and is therefore more beneficial for health. Unsaturated fats represent the healthy type of fat, while phytosterols have an antioxidant effect on the body.
Butter, in turn, still contains a high percentage of saturated fat, as it contains cream as the main ingredient. The Brazilian Society of Cardiology even warns against consuming this type of fat due to its risks to cardiovascular health.
Furthermore, recent studies have analyzed both formulations and the conclusions indicate that ghee can indeed be considered superior to butter in terms of nutritional value.
Nutritionist Thes Brito warns that regardless of whether fat intake is good or bad, fat intake should always be controlled. Therefore, whether it is butter or ghee, it is best to consume it in small quantities.
Information taken from Metropoles, a partner of GMC Online.
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