Angela Quintas, nutritionist, on buttered toast: "It's not the best source of fat."

Toast with butter , a common breakfast dish in Spain, with or without jam , is once again the subject of nutritional analysis. Although its consumption is widespread and often associated with a necessary energy intake , its nutritional value doesn't convince all health experts.

During a recent appearance on the Cadena SER podcast Cómo Comes , nutritionist and chemist Ángela Quintas clarified the role that butter should play in our daily diet. Although she acknowledges that it contains myristic acid, a fatty component that can be beneficial, she warned that it should not be considered a high-quality fat or the most appropriate option for regular consumption.

Other healthier alternatives

As Quintas explains, "butter contains an acid, myristic acid, which is great because we tend to be somewhat deficient in this acid in our bodies. But even if we are somewhat deficient in this acid, it's not the best source of fat." Her message seeks to emphasize that, despite some specific benefits, there are more complete and nutritionally healthy sources of fat.

The expert suggests incorporating other, higher-quality fats that are readily available in the Mediterranean diet. "Look, for example, we have wonderful healthy fats like olive oil and avocado , which we can alternate," she stated during the episode, recommending greater variety in the choice of fats for everyday meals.

With these statements, Ángela Quintas takes a more critical approach to the presence of butter in breakfasts , urging the population to review their habits and opt for options that provide a more favorable lipid profile for health.