The Effects of Butter and Margarine on Health

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In the 1950s low price margarine took over as the most popular spread. Since 2013 in the states butter has once again been the most popular option. Saturated fat raises your levels of bad cholesterol LDL cholesterol. We know that saturated fat can increase inflammation. It can also affect other processes in our bodies such as cotton for example.

Whether you’re frying, baking, or topping your toast, most of you will eat either butter or margarine at some point today. The fact that these spreads are such a staple means that we need to know their effects on our health. And It might surprise you to learn that this impact has changed quite dramatically over the past 20 years.

In today’s short episode of ZOE Science & Nutrition, Jonathan and Dr. Sarah ask: Which is healthier, butter or margarine?

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Mentioned in today’s episode:

Margarine from Science Direct

Margarines: Historical approach, technological aspects, nutritional profile, and global trends from Food Research International

Reduction of LDL-cholesterol as a result of the change from butter to soft margarine from Polish Archives of Internal Medicine

Americans' per capita consumption of margarine & butter from the USDA

Episode transcripts are available here.

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