Ditch the butter – go for olive oil.
Switching can make a marked impact on cholesterol, especially for those who have trouble reducing overall fat intake, Ganda says. The saturated fat in butter raises blood cholesterol and the risk of cardiovascular problems; olive oil is a monounsaturated fat that can reduce bad cholesterol. A diet heavy in olive oil may even reduce the chance of developing diabetes. One study in Diabetes Care tracked 418 non-diabetic Spanish adults over four years who ate either a traditional Mediterranean diet rich in olive oil, their normal Mediterranean diet supplemented with fat from nuts or a low-fat diet. By the end, between 10 and 11 percent of those in the two Mediterranean groups had developed diabetes, compared with 18 percent in the low-fat group.