The question is as old as the world. Is there an unambiguous answer to them?
Can someone explain to me whether margarine or butter is healthier? There is so much talk about it and my head is completely confused! ~ masmiks
Unfortunately, the answer to this question will not be clear.
Butter contains vitamins A and D and a large amount of cholesterol and saturated fatty acids. These short-chain fatty acids are easily absorbed by the body. On the other hand, they significantly increase the risk of atherosclerosis.
On the other hand, margarines are a source of vitamins E and A; they also contain a large amount of health-promoting polyunsaturated fatty acids. The “weakness” of margarines is the process by which they are made, namely the hardening of vegetable oils. A certain amount of saturated fatty acids is then formed, as well as the undesirable trans isomers of unsaturated acids. This mainly applies to hard margarines used for baking. Soft margarines, intended for spreads, contain small amounts of trans isomers. However, they should not be exposed to high temperature (used for frying or cooking).
When choosing – butter or margarine – the age and physiological state of the consumer should be taken into account. Experts recommend eating small amounts of butter for babies, toddlers, pregnant and lactating women. A small amount of butter in the diet is also indicated in the case of certain liver diseases (e.g. viral hepatitis, cirrhosis). In other cases – due to the prevention of cardiovascular diseases – it is better to choose soft margarines. People who have any lipid disorders – elevated cholesterol or triglycerides should absolutely give up butter.
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