{"id":131510,"date":"2026-05-11T06:00:33","date_gmt":"2026-05-11T10:00:33","guid":{"rendered":"https:\/\/cablemanpro.com\/wallstreetpr\/butter-beef-tallow-debate-isnt-over-as-heart-experts-warn-of-risks-and-us-guidelines-differ-on-fats-131510"},"modified":"2026-05-11T06:00:33","modified_gmt":"2026-05-11T10:00:33","slug":"butter-beef-tallow-debate-isnt-over-as-heart-experts-warn-of-risks-and-us-guidelines-differ-on-fats","status":"publish","type":"post","link":"https:\/\/cablemanpro.com\/wallstreetpr\/butter-beef-tallow-debate-isnt-over-as-heart-experts-warn-of-risks-and-us-guidelines-differ-on-fats-131510","title":{"rendered":"Butter, beef tallow debate isn’t over as heart experts warn of risks and US guidelines differ on fats"},"content":{"rendered":"
\n

Two of the most influential voices in U.S. nutrition guidance are aligned on the basics, yet they diverge on two major cooking ingredients: butter and beef tallow<\/a>.<\/p>\n

As traditional cooking fats, butter and beef tallow infuse flavor into dishes and can make meals<\/a> more satisfying, but they are calorie-dense.<\/p>\n

The 2025\u20132030 Dietary Guidelines for Americans, developed by the Departments of Health and Human Services (HHS) and Agriculture (USDA), include the two as healthy cooking options.<\/p>\n

OLIVE OIL SHOT CRAZE EXPLODES ONLINE, BUT DOCTOR WARNS IT’S ‘MORE HYPE THAN MEDICINE’<\/strong><\/a><\/p>\n

“When cooking<\/a> with or adding fats to meals, prioritize oils with essential fatty acids, such as olive oil,” the guidelines state. “Other options can include butter or beef tallow.”<\/p>\n

But when the guidelines were released in January, the American Heart Association (AHA) issued a statement urging a cautious, evidence-based approach to using butter and tallow.<\/p>\n

“[W]e encourage consumers to prioritize plant-based proteins, seafood and<\/a> lean meats and to limit high-fat animal products including red meat, butter, lard and tallow, which are linked to increased cardiovascular risk,” the Dallas, Texas-based organization said.<\/p>\n

In response to questions from Fox News Digital, both the AHA and HHS emphasized their shared objectives over any differences.<\/p>\n

FOOD FIGHT ABOUT BUTTER? STUDY SAYS SUBBING IN PLANT-BASED OILS COULD REDUCE RISK OF DEATH<\/strong><\/a><\/p>\n

The AHA “is aligned with the Dietary Guidelines on the major issues: eat real food<\/a>, avoid highly processed food and limit refined grains and added sugar,” Andrew Nixon, a spokesperson for HHS, told Fox News Digital.\u00a0<\/p>\n

“We look forward to working collaboratively with the AHA to evangelize these core principles and reverse the diet-related chronic disease epidemic.”<\/p>\n

The AHA, on the other hand, said in a statement “that lasting progress happens when we come together.”<\/p>\n

RESTAURANT CHAIN DITCHES SEED OILS ‘LURKING’ IN ITS INGREDIENTS<\/strong><\/a><\/p>\n

“We are committed to working alongside government and all aligned partners across health care, academia, the private sector and communities nationwide to advance practical, evidence-based solutions that make healthy choices easier for everyone,” the AHA spokesperson said.<\/p>\n

“Together, we will create a future in which longer, healthier lives are within reach for all.”<\/p>\n

The AHA spokesperson also noted that the HHS guidelines are “consistent in many important ways” with its own, including avoiding ultraprocessed foods<\/a> and eating whole foods.<\/p>\n

CLICK HERE FOR MORE LIFESTYLE STORIES<\/u><\/strong><\/a><\/p>\n

Though butter and beef tallow aren’t small issues, California-based celebrity chef Andrew Gruel<\/a> said the debate misses a bigger issue.<\/p>\n

He said it’s really about how Americans actually cook.<\/p>\n

Gruel, who is part of the Make America Healthy Again (MAHA)<\/a> movement, told Fox News Digital the issue is that Americans already use too much fat when they cook \u2014 and that, by switching to traditional ingredients, they can actually reduce it.<\/p>\n

“I always encourage the saturated fats, in addition to avocado oil and olive oil,” he said.<\/p>\n

CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER<\/strong><\/a><\/p>\n

“It’s not always, for me, butter and beef tallow or pork fat. … I use a lot of lard or even schmaltz, which is chicken fat.”<\/p>\n

Using these fats, Gruel said, yields “a much cleaner, more pronounced flavor.”<\/p>\n

“And as a result, you use less of it,” he said. “Using less of a higher-quality fat in the long run is a net negative in regard to how much fat you’re using. And that is the key.”<\/p>\n

He offered a simple analogy: Would you rather spread butter on toast, or pour a cup of soybean oil over it?<\/p>\n

TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ<\/strong><\/a><\/p>\n

That difference is even more noticeable in real-world kitchens, where oils are often left at high heat for hours, Gruel said.<\/p>\n

“If you have canola oil that’s been sitting in a fryer all day \u2026 it’s bitter, and you can taste that old grease on the food,” he noted.<\/p>\n

Gruel said MAHA advocates and animal fat skeptics still have a common denominator: olive oil.<\/p>\n

“We know olive oil is good<\/a>. So much of what we consume off the shelf has these low-quality industrial seed oils in it,” Gruel said. “Even if you’re taking something like a vinaigrette, making it at home isn’t just healthier, it’s also cheaper.”<\/p>\n

He continued, “There are so many ways we can cut some of these fats out of our diet just by cooking one more meal a week at home or making a condiment fresh. That’s really the key.”<\/p>\n<\/div>\n

Source – https:\/\/www.foxnews.com\/food-drink\/butter-beef-tallow-debate-heats-us-guidelines-aha-align-broadly-differ-fats <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Two of the most influential voices in U.S. nutrition guidance are aligned on the basics, yet they diverge on two major cooking ingredients: butter and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"twitter_2902945987_2902945987":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[16563],"tags":[],"stock_ticker":[],"class_list":["post-131510","post","type-post","status-publish","format-standard","hentry","category-market-news","entry"],"acf":[],"yoast_head":"\nButter, beef tallow debate isn't over as heart experts warn of risks and US guidelines differ on fats - Wall Street PR<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cablemanpro.com\/wallstreetpr\/butter-beef-tallow-debate-isnt-over-as-heart-experts-warn-of-risks-and-us-guidelines-differ-on-fats-131510\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Butter, beef tallow debate isn't over as heart experts warn of risks and US guidelines differ on fats - 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