Butter is a dairy product made from cream, so it's high in saturated fats and cholesterol. Eating a diet high in saturated fats may lead to elevated cholesterol levels, which is a risk factor for cardiovascular disease. Experts recommend you keep saturated fat consumption to less than 7 percent of the total fats you eat (should you reduce your saturated fat intake?).
Margarine is a popular substitute for butter because it is made from vegetable oils that don't have saturated fats. They contain polyunsaturated fats that may help lower your cholesterol levels when used in place of saturated fats. This sounds like the perfect heart-healthy solution, doesn't it? Well, maybe sometimes, but not always. Consider several factors if you are switching from butter to margarine:
Some types of hard stick margarine are high in trans-fats, which may be more harmful than saturated fat. Trans-fats are created when hydrogen is forced into vegetable oil, which is done to give it a semi-solid texture. Trans-fats raise "bad" LDL cholesterol. When you buy margarine, be sure to read the Nutrition Facts Labels, which must state the amount of trans-fat per serving.
You may also want to pay attention to the type of vegetable oil used in your margarine. Corn oil, sunflower oil and safflower oil all contain large amounts of omega-6 fatty acids and little omega-3 fatty acids. Both of these fats are essential because we need to get them from our diets. However, most people get plenty of omega-6 fatty acids and not enough omega-3 fatty acids. Choosing margarine that is made from canola oil is one way to increase your intake of this important fat.
Some brands of margarine, such as Benecol, contain phytochemicals called sterols that may reduce high cholesterol levels when used regularly.
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