In recent decades, there has been intense debate about the impact of high-fat foods on human health. One controversial food is butter, an ingredient traditionally present in cooking but often criticized for its high saturated fat content. A less explored but equally relevant aspect is the potential of butter to influence blood insulin levels, especially when consumed in certain food combinations.
Scientific studies have shown that the consumption of butter, especially in conjunction with carbohydrates, can increase blood insulin levels. Research conducted with healthy individuals and those with type 2 diabetes has shown that meals containing butter increase the insulin response, even when the glycemic response is reduced. For example, one study revealed that adding 50 or 100 grams of butter to a meal consisting of potatoes significantly increased the insulin response compared to meals without fat (Rasmussen et al., 1996).
This phenomenon can be explained by the interaction between fat and the digestive system. The fat present in butter slows gastric emptying, which can reduce the speed of glucose absorption. However, even at lower blood glucose levels, fat appears to stimulate insulin release, possibly due to the action of hormones such as glucose-dependent insulinotropic peptide (GIP) and other incretins (Collier & O’Dea, 1983).
Even more concerning is the impact of prolonged butter consumption in diets high in saturated fat. Studies in animal models suggest that diets high in butter-derived fat may reduce insulin sensitivity and aggravate insulin resistance, which contributes to the development of type 2 diabetes (Hamilton et al., 2015).
Reflections on health and conscious consumption
In view of this evidence, butter consumption should be done in moderation, especially by individuals with a predisposition to metabolic disorders. This is not to demonize a food that, in small quantities, can be part of a balanced diet, but to recognize its potential impact on insulin response and metabolic health.
It is essential that society adopt a more informed and critical stance on the foods it consumes. Just as butter can be enjoyed in moderation, it is important to explore healthier alternatives, such as olive oils and oils rich in unsaturated fats, which have been shown to have less adverse effects on insulin response and carbohydrate metabolism.
Promoting a conscious diet is an essential step in preventing metabolic diseases and improving quality of life.
References
1. Rasmussen, O., Lauszus, F., Christiansen, C., Thomsen, C., & Hermansen, K. (1996). Differential effects of saturated and monounsaturated fat on blood glucose and insulin responses in subjects with non-insulin-dependent diabetes mellitus. The American Journal of Clinical Nutrition.
2. Collier, G., & O’Dea, K. (1983). The effect of coingestion of fat on the glucose, insulin, and gastric inhibitory polypeptide responses to carbohydrate and protein. The American Journal of Clinical Nutrition.
3. Hamilton, M., Hopkins, L.E., Alzahal, O., Macdonald, T.L., Cervone, D.T., Wright, D., & Dyck, D. (2015). Feeding butter with elevated content of trans-10, cis-12 conjugated linoleic acid to obese-prone rats impairs glucose and insulin tolerance. Lipids in Health and Disease.
