For about a year I've been reading the same thing, that butter is not as unhealthy as previously thought. I've long known that margarine can be bad for you, and now it seems that newer non-butter substitutes, specifically marketed as being "heart healthy", don't really have any major advantages over genuine dairy butter.
That's good from my perspective, because I prefer the taste of real butter. I like the salted version for breads, and on cooked vegetables, popcorn & such. While my husband likes unsalted for his baking and other cooking uses. We keep the 2 types separated in the refrigerator. Although recently a friend of ours with a reputation for cooking has persuaded him not to chill the bar of butter in use, but keep it out on the table all the time, in a covered opaque dish. I'm not so sure about that. But hey, if that's what the husband wants, I'll support him.
So this morning I dug out an old, plain stainless steel covered butter dish we had stored away. And replaced the rather pricey ceramic, color-coordinated one he put out last night, that I had bought to match our other "good" guest service set. I did NOT want that likely irreplaceable & fragile piece risked in daily use. This steel one is unbreakable, actually lighter than the ceramic, totally lightproof, and safe in the dishwasher. In other words, ideal for our private daily use, and suitable for what our friend says is best.
Our usual butter brand, BTW, is Land O'Lakes from Minnesota. So that's what we're using now. Until the next major study comes along. That returns us to condemning the use of dairy butter.