The Latest Spread on Margarine
Margarine vs. Butter -- The Debate is Over
When it comes to the margarine versus butter debate, margarine is definitely the winner.
Why? Research continues to clearly show that margarine products are the best choice of tablespreads when it comes to biomarkers related to heart health. Check out the scientific evidence for yourself by reviewing highlights of eleven recent studies that support this conclusion (see page – of this newsletter).
Since the early 1990s, confusion about margarine’s healthfulness (when compared to butter) began because of publicity related to research on trans fatty acids. What this publicity did not convey, however, is that margarine is eaten as a food, therefore, one must look at all such research from a whole food perspective. Making improper judgments based on specific fatty acid research only serves to detract from the benefits of the whole food.
For scientific purposes, many of these studies must compare products that have equal fat levels to control the variables (e.g., comparing an 80% oil margarine to butter that contains 80% animal fat). But in reality, most of the margarine products consumers are selecting today most likely contain less total fat, trans fat and saturated fat per serving than those used in various research studies. This is a key reason why a “first glance” at some research studies does not tell the whole story. For example, although the latest research that evaluated butter against various margarines and liquid vegetable oil was designed to gauge the effects of trans fats, the study indirectly confirmed the positive health benefits of margarines that consumers are buying today (see the June 1999 The New England Journal of Medicine research included in this newsletter’s research summary).
Positive Changes Continue in the Margarine Category
A June 1999 report prepared by the National Association of Margarine Manufacturers (NAMM) – based on data verified by ACNielsen, one of the country’s leading market research firms – confirms that positive changes continue to be made in the margarine category. The consumption of total fat, saturated fat and trans fat from margarine products has been significantly reduced over the past decade – so that 40 percent less total fat, 37 percent less saturated fat and 59 percent less trans fat are being consumed today, even without consumers realizing it. These changes have occurred over the years in response to consumer and health professional demand that products be not only reduced in trans fat, but reduced in total fat, saturated fat and calories as well.
Even the Food and Drug Administration’s (FDA) trans fat labeling proposal (Federal Register, Vol. 64, No. 221, page 62765, Table 1) notes that the margarine category contributes a very small (0.039%) amount of total daily energy intake from trans fat to the typical American adult diet. In essence, this amounts to less than one gram (or about 7 calories) per day.
According to NAMM, in addition to the positive changes that have occurred across the category, some of the newer margarine products contain no trans fat. Sue Taylor, M.S., R.D., NAMM’s director of nutrition communications, commented, “The squeeze and spray margarines, due to their liquid nature, have always been trans fat-free. And today, some stick and tub products also have little or no trans fat. With these newer margarine products, the industry is offering a wide variety of good-tasting and heart-healthy choices to meet diverse consumer preferences.” For those individuals who want to monitor their trans fat intake in addition to saturated fat, a new trans fat labeling regulation will be issued by the Food and Drug Administration (FDA) in the near future so that consumers will be able to evaluate for themselves the health benefits of margarine vs. butter.
In commenting on the category changes noted in the ACNielsen report, Taylor concluded, “The margarine industry has made great strides in making its products even more heart-healthy and is leading the effort to reduce fat, saturated fat and trans fat in the American diet, making positive changes that can further enhance margarine’s already considerable contribution to a healthful diet.”
Health Professionals Recommend Margarine as the Preferred Tablespread
With more and more research supporting the healthfulness of margarine as a tablespread, there is absolutely no reason why the margarine versus butter debate should continue. Margarine is clearly the heart-healthy choice recommended by health professionals and leading health organizations such as the American Heart Association (AHA) and the government’s National Cholesterol Education Program (NCEP).
Home: Margarine vs Butter
Research Confirms Margarine for Heart Health
Margarine Compared with Butter - Facts and Figures
The Latest Spread: Margarine News Including Cholesterol Benefits
FAQ's About Margarine
Margarine Resources
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Copyright © 2006 National Association of Margarine Manufacturers.
