LETTERS about avoiding butter in favour of low fat spreads makes me wonder whether the writers favouring this approach (using NHS noticeboards as ample evidence) are, at best, misguided or just incapable of thinking it through.

Most health claims made on behalf of low fat spreads is produced by the suppliers. And while I agree that there are varying quality in all areas, few seem to consider the potential adverse effects of chemicals and additives used in these non-butter products.

The worst that can be said of cheaper butters is the greater reliance on salt as a preservative. But using a low-salt quality butter must be healthier than loading you body with a cocktail of additives of which no one is sure of the effect on the human body – with the possible exception of the food companies.

Another example of how we are conned by the food industry concerns low fat yogurts.

Logically, something must replace the lost fat. And in this case it is sugar.

So it can be argued that low fat yogurt will actually make you fatter than natural yogurt.

Many people, of course, swallow the advertising for these products – including the NHS apparently.

I think I’ll stick with natural products.

MICK HEAVEY, Oxford Road, Old Marston, Oxford