The Importance of Trans Fats in Margarine

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Jonathan: A lot of people listen just will say well hang on a minute what about the processing that's associated with making margarine right. We need to first look at how the manufacturing of margarine has changed over the last few decades because this is where I think there's a lot of misconceptions, he says. Jonathan: In 2007 the World Health Organization put forward a global proposal to reduce these industrially produced trans fats.

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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