What’s better than butter? Well, probably a longer lifespan.

A major study tracked more than 220,000 Americans over 33 years to learn about how butter and plant-based oils impact mortality. When it came down to the age-old question of buttering or not, the results were clear.

Those who opted to consume butter saw a 15% higher chance of early death versus those who opted for plant-based oils like olive, soybean or canola oil. In fact, the oil-inclined participants even saw a 16% reduction in mortality risk.

That being said, there is some good news for butter-based bakers out there. The study did not find any correlation between using butter in baked goods and an increase in risk of mortality.

For those who like to spread a bit of butter on their bread, swapping out two teaspoons of butter for certain plant oils can reduce the risk of mortality by 17%. Olive, soybean and canola oils were linked to lower mortality risk. Corn and safflower oils did not demonstrate notable benefits.

Researchers also noted that butter intake was associated specifically with higher risk of cancer and heart disease. This could be due to saturated fats in butter increasing harmful cholesterol and promoting inflammation.

The study highlights how dietary substitutions can be important and reminds us that it’s not always about eating less of something — but considering what we might replace it with instead.

The researchers said that even cutting back on butter and adding more plant-based oils to daily diets can deliver real health benefits in the long run.

So remember: When it comes to choosing between butter and plant-based oils for your dinner rolls, it’s OK to spread the love.