2024-04-15 08:59:12
Butter, rooted in history as a staple food, preceded the appearance of margarine in the early 20th century. However, in the last century, the trend changed with the widespread belief that all fats were harmful to health, especially the saturated fats present in butter. According to Nita Forouhi, professor of nutrition at the University of Cambridge, the 1950s marked the beginning of the transition towards cholesterol-will-reduce-5-healthy-breakfast-ideas-to-lower-your-bad-cholesterol-level-through-diet-2024-04-24-022923/” title=”Eat these things in breakfast, the risk of heart attack will reduce, cholesterol will reduce – 5 healthy breakfast ideas to lower your bad cholesterol level through diet
– 2024-04-24 02:29:23″>polyunsaturated fats, present in margarine, as a healthier alternative.
In recent times, Australia has seen an increase in butter consumption compared to margarine, reflecting widespread confusion about the healthiness of butter. Clare Collins, professor of nutrition at the University of Newcastle in Australia, attributes this change to personal preference and uncertainty around types of fats.
The production of butter involves a process of separating cream from milk and subsequently churning it, while margarine is produced by emulsifying oil and water, along with other additives. Although hydrogen was historically added to margarine to solidify the oils, this was found to generate trans fats, with detrimental effects on cardiovascular health.
Research shows that trans fats have an even greater negative impact on cholesterol than the saturated fats in butter. Although general recommendations suggest limiting the intake of saturated fats, the composition of these fats can vary depending on their origin, as Forouhi’s study reveals.
Although butter is considered a processed food, margarine falls into the ultra-processed category, associated with health risks such as obesity and heart disease. Although long-term evidence specifically comparing the effects of butter and margarine is lacking, experts suggest opting for less processed alternatives like olive oil.
Ultimately, the choice between butter and margarine should be based on individual health needs, remembering that each is just one part of the overall nutritional picture.
Author Paul Monzón
Travel editor for Periodista Digital since its origins. Current editor of the Travelers supplement.
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