Recent studies on the potential cholesterol-raising effects of trans fatty acids have called attention to the benefits versus risks of choosing certain foods over others. For example, stick margarines are known to contribute more trans fatty acids than non-hydrogenated oils or other fats. This has raised public concern about the use of margarine and whether other options, including butter, might be a better choice.
Most margarine is made from vegetable fat and provides no dietary cholesterol.
The more liquid the margarine, i.e., tub or liquid forms, the less hydrogenated it is and the less trans fatty acids it contains. Therefore, margarine is still a preferable substitute for butter and soft margarines are better than hard ones. The American Heart Association recommends that consumers shop for margarine with no more than 2 grams of saturated fat per tablespoon and with liquid vegetable oil as the first ingredient. They should choose soft margarines over stick forms to limit their intake of cholesterol-raising trans fatty acids. Diet or lite margarine has less fat, hence, trans fatty acids, than regular margarine and is a preferable choice.