 - Copy.png)
Nutrition and health
[edit]Like any clarified butter, ghee is composed almost entirely of fat, 62% of which consists of saturated fats.[19] Most commercial preparations in India were also found to contain significant amounts of trans fats.[20] It has negligible amounts of lactose and casein and is, therefore, acceptable to most people who have a lactose intolerance or milk allergy.[21][22]
Ghee consumption has been associated with an increased risk of cardiovascular disease.[23][better source needed] The British Dietetic Association, British Nutrition Foundation, National Health Service, Heart and Stroke Foundation of Canada and World Health Organization advise people to limit ghee consumption due to its high saturated fat content.