Ghee, a form of clarified butter, is well-loved in the cooking styles of both the Middle East and India.

According to Ayurveda, cow ghee has a solid reputation as a super healthy edible fat that can boost your well-being, keep diseases at bay, and is widely used in healing, especially for heart issues. However, the higher levels of saturated fatty acids (SFAs) in ghee have raised serious medical concerns. They are seen as a contributing factor to the increased risk of heart problems (coronary artery disease) among Indians. So, let’s see the medical evidence to understand whether ghee increases cholesterol levels in the blood.

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What Is Ghee?

Ghee, or ghrita, is the good stuff you get when you heat up and dry out the fat from milk, typically from cows, buffaloes, or a mix of both. Ghee’s been the go-to cooking and frying buddy in India forever. It’s not just for that, though – people also drizzle it on food, sprinkle it with spices, and some even eat it straight up with their meals.

Chemical Composition Of Ghee

While the exact makeup of ghee can vary depending on the milk source, it typically consists of about 99-99.5% fats with less than 1% moisture. You’ll also find lipid-soluble vitamins, carotene, some unsaponifiable stuff, and tiny bits of charred casein.

Does Ghee Increase Cholesterol Levels?

Ghee has been a topic of controversy for years. The medical community is divided when it comes to recommendations for ghee consumption.

Here are some findings that support the beneficial effects of Ghee:

• A study done by Sharma and colleagues in the North Indian adult population showed that people who consumed higher ghee (>1.25 kg/month) and lower mustard oil (≤0.5 l/month) had the most favorable serum lipid profile with high “good” cholesterol levels and lower “bad” cholesterol levels. These findings indicate the possibility of beneficial effects of ghee on cholesterol levels. [1]
• Another study conducted on a rural population in India found that men who consumed greater quantities of ghee had a notably lower incidence of coronary heart disease. [2]
• The data from a study conducted in Andhra Pradesh, India revealed that incorporating 35g of desi cow ghee daily for six weeks doesn’t lead to adverse changes in the lipid profiles of participants. Rather, it helps reduce “bad cholesterol” levels. [3]

However, there are studies with contradictory conclusions.

• One study suggests that when ghee is made at high temperatures, there’s a chance that its cholesterol might get oxidized. Oxidized cholesterol is associated with a higher risk of various illnesses, including heart disease. [4]
• Another older analysis also suggests that ghee contains oxidized cholesterol, while fresh butter does not. [5]

Conclusion

Ghee is an important part of the Indian diet and has been used in Ayurvedic medicine for decades. Some studies suggest Ghee to be a risk factor for heart disease, while others show it to be beneficial. However, it’s important to note that more extensive, long-term studies involving larger populations are needed before considering this as a dietary recommendation or a risk factor for heart disease.

References:

1. Sharma, H. B., Vyas, S., Kumar, J., & Manna, S. (2018). Beneficial effect of ghee consumption over mustard oil on lipid profile: A study in North Indian adult population. Journal of Complementary and Integrative Medicine, 15(3). doi:10.1515/jcim-2017-0101
2. Sharma, H., Zhang, X., & Dwivedi, C. (2010). The effect of ghee (clarified butter) on serum lipid levels and microsomal lipid peroxidation. AYU (An International Quarterly Journal of Research in Ayurveda), 31(2), 134. doi:10.4103/0974-8520.72361
3. Munisekhar, K. (2022). Lipid profile in healthy human volunteers before and after consuming ghee. Bioinformation, 18(9), 742–747. doi:10.6026/97320630018742
4. Zhang, Q., Ai, Y., Dong, H., Wang, J., & Xu, L. (2018). Circulating oxidized low‐density lipoprotein is a strong risk factor for the early stage of coronary heart disease. IUBMB Life, 71(2), 277–282. doi:10.1002/iub.1966
5. Jacobson, MarcS. (1987). Cholesterol oxides in Indian ghee: Possible cause of unexplained high risk of atherosclerosis in Indian immigrant populations. The Lancet, 330(8560), 656–658. doi:10.1016/s0140-6736(87)92443-3