24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
(361)575-0611
Fax: (361)578-5500
Regular Hours: M-Fri 8am - 5pm
Every 3rd Thurs of the Month - Extended Hours Until 7 pm

Nutrition
Resources
Basic InformationLatest News
AHA News: Want a Personalized Diet to Prevent Disease? Nutrition Scientists Are Working on ItFDA Says Gene-Edited Cattle Are Safe to EatAHA News: Plant-Based Diet May Slow Cognitive Decline in Black Adults as They AgeAHA News: Eating Too Many Sulfur Amino Acids May Boost Cardiovascular Disease and Death RiskCould the Keto Diet Help People With MS?Sudden Reaction to a Food? It Could Be Adult-Onset AllergyGetting Rid of Meat in Your Diet May Lower Cancer RiskStudy Finds No Heart Benefit From Veggies. Nutritionists Disagree.Poor Labeling Dangerous to People With Sesame AllergyValentine's Chocolates May Do Your Heart Good — ReallyStudy Hints That Cutting Daily Calories Could Extend Healthy Life SpanSpice Up Your Meal to Avoid More SaltHow Calling a Food 'Light' in Calories Can BackfireGruesome Warning Images on Soda Labels Could Cut ConsumptionMeat-Heavy Diets Might Have Link to MSAHA News: Sound the Fiber Alarm! Most of Us Need More of It in Our DietOrdering Groceries Online? Good Luck Finding Nutrition InfoAHA News: Today's Hot Topic: Should You Let Chile Peppers Spice Up Your Meals?Celebrities' Social Media Promotes Junk Food, Often for FreeMore Olive Oil May Bring Longer Life: StudyWant to Avoid Glaucoma? Look at What You EatBeyond Chicken? KFC to Serve Up Plant-Based Meals'Few-Foods' Diet Could Be Recipe for Easing ADHD SymptomsDid Adding Calorie Counts to Restaurant Menus Make Meals Healthier?Packaged Salads Tied to E. Coli Outbreak in 6 StatesLove Black Coffee & Dark Chocolate? It Could Be in Your DNAWeight Loss Your Resolution? Experts Look at Fasting, Keto and Whole 30Science Reveals How Red Meat Harms the HeartCould a High-Fiber Diet Help Boost Cancer Survival?Most of Restaurant Menu Must Be Vegetarian Before Meat Eaters Make the SwitchFresh Express Salad Mixes Tied to Multi-State Listeria OutbreakBig Review Confirms Power of Fasting Diets for Weight LossJunk Food Ads Reaching Kids Through Livestream Gaming PlatformsWith Certain Oils Gone, Margarine May Now Be Healthier Than ButterOver 234,000 Pounds of Ham, Pepperoni Recalled Due to ListeriaAHA News: Foraging for Food Connects You to Nature – But Do Your Homework Before You Eat'Ultra-Processed' Foods Up Odds for a Second Heart Attack or StrokeYour Plant-Based Diet Could Really Help the PlanetKraft Recalls Powdered Drinks Over Metal, Glass ConcernsAHA News: Is Turkey Healthy for You? Read This Before You Gobble AnyCDC Warns of E. Coli Outbreak Linked to Baby SpinachSalmonella Outbreak Linked to Salami Sticks Rises to 31 Cases in 10 StatesLess Salt, More Potassium for a Healthier Heart: StudyYour Morning Cup of Coffee Can Affect Your Heart's RhythmsAdult 'Picky Eaters' on What Parents Did Right and WrongMany People May Be Eating Their Way to DementiaAHA News: Two Omega-3s in Fish Oil May Boost Brain Function in People With Heart DiseaseGet Your Dietary Fat From Plants, Cut Your Stroke RiskLet Babies Eat Eggs to Avoid Egg Allergy Later: StudyFish on Your Plate May Keep Your Brain Sharp
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

With Certain Oils Gone, Margarine May Now Be Healthier Than Butter

HealthDay News
by By Steven Reinberg HealthDay Reporter
Updated: Dec 15th 2021

new article illustration

WEDNESDAY, Dec. 15, 2021 (HealthDay News) -- Margarine has gotten a bad rap for years, but a U.S. ban on partially hydrogenated oils may have made it a healthier choice than butter, a new study suggests.

Before the U.S. Food and Drug Administration banned such oils in 2018, margarine contained these oils, which are heavy in trans fats and raise bad ("LDL") cholesterol levels while lowering good ("HDL") cholesterol levels. Eating trans fats also increases the risk of heart disease, stroke and type 2 diabetes.

"Margarines are a better option than butter for heart health, with tub and squeeze margarines being the best options," said lead researcher Cecily Weber, a dietetic intern at the University of Minnesota School of Public Health, in Minneapolis.

The study team "also found that margarine and butter blend products contain less saturated fat and more unsaturated fat than regular butter," she added.

"This is a public health success story. It is now easier for [U.S.] consumers to make heart-healthy choices because they no longer need to worry about checking the labels of products to look for partially hydrogenated oils for trans fat, they can just know the products don't contain them," Weber said.

For the study, which had no funding from margarine makers, Weber and her colleagues examined the fatty acid content of 83 margarine and margarine-like and butter blends sold in the United States, comparing them with butter.

The investigators found that after the ban, margarine and butter blend products had substantially less saturated fat and cholesterol, compared with butter. These products also had no man-made trans fat.

The softer tub and squeeze tube margarines contained less saturated fat than stick margarines, which makes them the healthier choice among margarines, Weber noted.

"Stick margarines contain more saturated fat than tub or squeeze margarines, which allows them to be more firm at room temperature," she said. "However, for heart health, current dietary recommendations are to limit saturated fat intake."

Weber added that although margarines sold in the United States are healthier than they used to be, they should still be eaten in moderation.

"While margarines are a better option than butter for heart health, they should still be eaten sparingly, as they do still contain some saturated fat and have a high energy density; that is, they contain a high amount of calories per serving size," she explained.

The report was published online recently in the journal Public Health Nutrition.

Samantha Heller, a senior clinical nutritionist at NYU Langone Health in New York City, cautioned that instead of margarine or butter, the really healthier option is to use vegetable oils.

"Whether the spread comes from cows or chemists, it is the content of saturated fat that makes the difference," she said. "It is the saturated fat, those fats that are solid at room temperature, such as butter, lard, bacon and chicken fat, and from the plant world, palm and coconut oil, that we want to limit."

These fats increase the risk for inflammation, and cardiovascular and other chronic diseases, Heller said.

"Try using more oils that are liquid at room temperature, such as extra virgin olive oil, canola, avocado, walnut, sesame or sunflower oils in spreads, sauces and cooking," she suggested.

"Oils can be flavored with vinegars, spices, herbs and add-ins like sun-dried tomatoes," Heller said. "Use nut and seed butters instead of butter on toast, and olive oil on potatoes and vegetables. For recipes that need solid fats, for example in baking, then a plant-based spread or butter is fine to use."

More information

For more on saturated fat, head to the American Heart Association.

SOURCES: Cecily Weber, dietetic intern, University of Minnesota School of Public Health, Minneapolis; Samantha Heller, MS, RD, CDN, senior clinical nutritionist, NYU Langone Health, New York City; Public Health Nutrition, Nov. 2, 2021, online