The Effect of Trans Fats on the Food Industry

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In 2021 28 countries had mandatory trans fat limits in place which accounts for about 2.8 billion people. Trans fats were actually removed for most foods in the UK in the US way before 2007. And I think it's this fear of trans fats in margarine that probably explains this dip that we saw in the 1990s. Now the problem is also with the removal of trans fat from the margarine as the hard fat we need to find another way of creating hard fats that give suitable melting points for margarine.

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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