Diet and nutritionButter or margarine — did doctors recommend a worse choice for years?
Sources: 9 · Article: 11 347 characters
Grażyna Cichosz points out that margarines contained the most industrial trans fats, considered the greatest danger among edible fats.
- The cited studies linked eating margarine with an increased likelihood of a heart attack.
- Andrzej Frydrychowski says doctors often recommended limiting fat, but the claims presented do not confirm that they commonly recommended margarine instead of butter.
What the authors write
Grażyna Cichosz
Industrial trans fats are presented as the greatest danger among edible fats.
„Numerous scientific studies have shown that, among all edible fats, industrially produced trans fatty acids pose the greatest health risk. Therefore, equating them with the saturated fatty acids found in animal fats is unjustified.”W licznych badaniach naukowych udowodniono, że ze wszystkich tłuszczów jadalnych największe zagrożenie dla zdrowia stanowią kwasy tłuszczowe trans pochodzenia przemysłowego. A zatem, ich utożsamianie z obecnymi w tłuszczach zwierzęcych nasyconymi KT jest bezzasadne.
Grażyna Cichosz
This passage does not identify butter as a health risk because of its saturated fats.
„Unlike artificial trans isomers, which increase the likelihood of breast, prostate, and colon cancer, saturated fatty acids do not pose health risks (20). Animal studies (using chemically induced cancers) have shown that high consumption of saturated fatty acids from animal sources (lard, beef tallow, butter) or plant sources (palm oil, coconut oil) inhibits carcinogenesis (33).”W odróżnieniu od sztucznych izomerów trans, które zwiększają prawdopodobieństwo nowotworów piersi, prostaty i okrężnicy nasycone KT nie stanowią zagrożeń zdrowotnych (20). W badaniach na zwierzętach (z indukowanymi chemicznie nowotworami) udowodniono, że wysokie spożycie nasyconych KT pochodzenia zwierzęcego (smalec, łój wołowy, masło) lub roślinnego (olej palmowy, olej orzecha kokosowego) wpływa hamująco na kancerogenezę (33).
Grażyna Cichosz
Margarines contained the most trans fats, and hard and soft varieties differed in how much they contained.
„The highest amounts of TFA are found in margarines. In Poland, TFA content accounts for up to 35% of all fatty acids in hard margarines and up to 20% in soft margarines. In spreads known as “mixes,” made from butter and hardened vegetable fats, TFA content ranges from 2.4 to 14.8% (that is, 1.8–8.1 g of TFA per 100 g of fat) (10).”Największe ilości TFA znajdują się w margarynach. W Polsce zawartość TFA w twardych margarynach stanowi do 35% wszystkich KT, natomiast w miękkich margarynach do 20%. W mieszankach tzw. miksach składających się z masła i utwardzanych tłuszczów roślinnych zawartość TFA waha się od 2,4 do 14,8% (jest to 1,8–8,1 g TFA w 100 g tłuszczu) (10).
Grażyna Cichosz
The cited studies linked margarine consumption with an increased likelihood of a heart attack.
„Epidemiological studies (monitoring 150,000 patients for 6–14 years as part of 3 research programs) confirmed a positive correlation between consumption of artificial trans isomers and the risk of heart disease. Earlier studies involving 85,000 nurses showed that consuming margarine increased the likelihood of a heart attack by 66% (8).”Badania epidemiologiczne (monitoring 150 000 pacjentów przez 6–14 lat w ramach 3 programów badawczych) potwierdziły dodatnią korelację pomiędzy spożyciem sztucznych izomerów trans a ryzykiem chorób serca. Wcześniejsze badania dotyczące 85 000 pielęgniarek dowiodły, że konsumpcja margaryn zwiększa prawdopodobieństwo zawału serca o 66% (8).
Grażyna Cichosz
The passage says margarines are not recommended for infants, children, or pregnant and breastfeeding women.
„According to current scientific views, expressed by all international and national scientific organizations and institutions, margarines are not recommended for infants, children, or pregnant and breastfeeding women. Nevertheless, in accordance with the European Union’s recommendations from 1996”Zgodnie z aktualnymi poglądami naukowymi, wyrażanymi przez wszystkie międzynarodowe oraz krajowe organizacje i instytucje naukowe margaryny nie są wskazane dla niemowląt, dzieci oraz kobiet w ciąży i karmiących. Mimo to, zgodnie z zaleceniami Unii Europejskiej z 1996 r.
Hubert Czerniak
This view advises against hardened fats, including margarine, and recommends butter.
„They must not be given hardened fats (margarine, plant-based butter substitutes). It is best to look for butter from a small dairy that does not contain carrageenan (E407). You should also check that it does not contain genetically modified soy or genetically modified corn as thickeners.”Nie wolno im podawać utwardzonych tłuszczy (margaryny, masła roślinne). Najlepiej szukajmy masła z małej mleczarni, które nie zawiera karagenów (E407). Trzeba też zwracać uwagę na to, czy nie zawiera ono soi modyfi kowanej genetycznie lub kukurydzy modyfi kowanej genetycznie jako zagęszczaczy.
Andrzej Frydrychowski
The passage says doctors often recommended limiting fat out of concern about high cholesterol.
„We often hear—even from doctors—that we should limit fat consumption because we will have high cholesterol. This is another source of confusion, showing a lack of knowledge. Fats are essential for the body to function properly.
They are responsible for providing energy, transporting vitamins (A, D, E, K), and controlling inflammation, which is very important.”Często słyszymy i to od lekarzy, aby ograniczyć spożywanie tłuszczu, ponieważ będziemy mieć wysoki cholesterol. To kolejne zamieszanie, świadczące o braku wiedzy. Tłuszcze są niezbędne do prawidłowego funkcjonowania organizmu.
To one odpowiadają za: dostarczenie energii, transport witamin (ADEK), tak bardzo ważną kontrolę stanów zapalnych.
Bracia Rodzeń
This view says there is no strong evidence that limits on saturated fat prevent heart disease or reduce mortality.
„Scientists argue that “there is no strong scientific evidence that current upper limits on commonly consumed saturated fats, applied to the whole population, will prevent cardiovascular disease or reduce mortality. They add that maintaining a limit on these fats is not justified.””Naukowcy argumentują, że „nie ma mocnych dowodów naukowych na to, że obecne dla całej populacji górne limity powszechnie spożywanych tłuszczów nasyconych zapobiegną chorobom sercowo-naczyniowym, lub zmniejszą śmiertelność. Dodają, że ciągły limit tych tłuszczów nie jest uzasadniony.”
Bracia Rodzeń
The same view again challenges the basis for limiting saturated fats.
„Scientists argue that “there is no strong scientific evidence that current upper limits on commonly consumed saturated fats, applied to the whole population, will prevent cardiovascular disease or reduce mortality. They add that maintaining a limit on these fats is not justified.””Naukowcy argumentują, że „nie ma mocnych dowodów naukowych na to, że obecne dla całej populacji górne limity powszechnie spożywanych tłuszczów nasyconych zapobiegną chorobom sercowo-naczyniowym, lub zmniejszą śmiertelność. Dodają, że ciągły limit tych tłuszczów nie jest uzasadniony.”
Bracia Rodzeń
The passage describes recommendations to avoid fats, especially saturated fats, as being based on very weak scientific evidence.
„LINK – takes you to the source
“Our data suggest that low-fat diets expose the population to an increased risk of cardiovascular disease.” – Dr. Andrew Mente.
The evidence above suggests that dietary recommendations to avoid fats in general, and saturated fats in particular, are based on very weak scientific evidence.”LINK – przenosi do źródła
Nasze dane sugerują, że diety niskotłuszczowe narażają populację na zwiększone ryzyko chorób sercowo-naczyniowych. – Dr Andrew Mente.
Powyższe dowody wskazują, że zalecenia dietetyczne dotyczące ogólnie unikania tłuszczów,a w szczególności tłuszczów nasyconych, są oparte na bardzo słabych podstawach naukowych.
Research from PubMed · Europe PMC
We selected 3 studies with the best, positive results. This is a selection, not a full review of all research.
Total number of studies on this topic in PubMed: 535.
A review indicates that replacing butter with soft margarine lowers total and LDL cholesterol and is associated with a lower risk of cardiovascular events and mortality.
Aim of the study: This review aims to compare the impact of unprocessed animal foods with ultra-processed plant-based alternatives, particularly plant-based milks, plant-based meat analogs, and margarine, on cardiometabolic risk factors, chronic diseases, and mortality.
Results: The ultra-processed food category is highly heterogeneous, encompassing products with varying ingredients and nutrient profiles. Plant-based milks, plant-based meat analogs, and margarine, typically classified as ultra-processed foods, differ markedly from their unprocessed animal-based counterparts: they do not contain cholesterol or heme iron, have lower concentrations of saturated fat, sulfur, and branched-chain amino acids, and provide dietary fiber, which is absent in animal-based foods. Replacing dairy milk with soymilk have been shown to reduce total cholesterol (TC), LDL cholesterol (LDL-C), and C-reactive protein (CRP), and is associated with a lower risk of breast cancer. Compared to unprocessed animal-based products, plant-based meat analogs are associated with reductions in TC, LDL-C, body weight, plasma ammonia, and trimethylamine oxide (TMAO).
Money for the studynot stated · Universidad Francisco de Vitoria
Do the authors have ties to companies?yes — the authors reported it
Did a manufacturer help with the study?YES
Type of studydiscussion of other studies
“Not stated” does not mean nobody paid — the database does not always record it.
A review of dietary trials found that soft margarine with a low trans fat content improved the lipoprotein profile compared with butter.
Aim of the study: Intake of trans fatty acids unfavorably affects blood lipoproteins. As margarines are a major source of trans, claims for the advantages of margarines over butter need to be scrutinized.
Results: Replacing 10% of calories from butter by hard high-trans stick margarines lowered total serum cholesterol by 0.19, LDL by 0.11, and HDL by 0.02 mmol/l, and did not affect the total/HDL cholesterol ratio. Soft low-trans tub margarines decreased total cholesterol by 0.25 and LDL by 0.20 mmol/l, did not affect HDL, and decreased the total/HDL cholesterol ratio by 0.20. Based on the total/HDL cholesterol ratio, replacement of 30 g of butter per day by soft tub margarines would theoretically predict a reduction in coronary heart disease risk of 10%, while replacement of butter by hard, high-trans margarines would have no effect. Replacing butter by low-trans soft margarines favorably affects the blood lipoprotein profile and may reduce the predicted risk of coronary heart disease, but high-trans hard margarines probably confer no benefit over butter.
Money for the studynot stated
Do the authors have ties to companies?not stated
Did a manufacturer help with the study?unknown
Type of studydiscussion of other studies
“Not stated” does not mean nobody paid — the database does not always record it.
An analysis of products available in the US found that the margarines studied aligned better than butter with current recommendations on fatty acids and cholesterol.
Aim of the study: To evaluate the fatty acid profiles and relevant vitamin and mineral compositions of margarine/margarine-like products and butter blend products available in the US marketplace and to compare with butter.
Results: All products contained no or negligible amounts of trans fat. Mean daily values (DV) for SFA per 1 tablespoon ranged from 11 % for margarine/margarine-like tub and squeeze products to 18 % for margarine/margarine-like stick products and butter blend products. In contrast, one tablespoon butter provides 36 % of the DV for SFA. Results from ANOVA comparing the percent of total fat from SFA, PUFA and MUFA by product type indicated significant differences for SFA (P < 0·01) and PUFA (P < 0·01), but not MUFA (P = 0·07). Leading brands of margarine/margarine-like and butter blend products examined in this study were found to be in greater alignment with current dietary recommendations for fatty acids and cholesterol than butter. Margarine/margarine-like tub and squeeze products were found to be optimal over margarine/margarine-like stick products and butter blend products. Future research should include an examination of private label products.
Money for the studyuniversity or foundation · Ruth Stief Research Assistantship
Do the authors have ties to companies?not stated
Did a manufacturer help with the study?NO
Type of studyother
“Not stated” does not mean nobody paid — the database does not always record it.
Perspectives and opinion materials
The content below presents the authors’ opinions, interpretations and hypotheses. It is not treated as equal to scientific studies and systematic reviews.
Orthomolecular Medicine News Service Opinion material
„My uncle, on a very limited income, decided to save a little money by switching from butter to cheaper, newly developed, margarine. He developed a corneal ulcer and self-diagnosed that he had a vitamin A deficiency that could be corrected by returning to butter, making it less costly, in the long run, than the margarine. I was impressed and went on to become interested in nutrition and curing disease.”My uncle, on a very limited income, decided to save a little money by switching from butter to cheaper, newly developed, margarine. He developed a corneal ulcer and self-diagnosed that he had a vitamin A deficiency that could be corrected by returning to butter, making it less costly, in the long run, than the margarine. I was impressed and went on to become interested in nutrition and curing disease.
Pisaczek does not judge who is right. It shows what was written and where to read it. Every sentence above has its source.