Recent studies on the potential cholesterol-raising effects of trans fatty acids have raised public concern about the use of margarine and whether other options, including butter, might be a better choice. Some stick margarines contribute more trans fatty acids than unhydrogenated oils or other fats.
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. Look for processed foods made with unhydrogenated oil rather than hydrogenated or saturated fat. Shop for margarine with no more than 2 grams of saturated fat per tablespoon and with liquid vegetable oil as the first ingredient. French fries, donuts, cookies and crackers are examples of foods that are high in trans fatty acids. The American Heart Association's Nutrition Committee strongly advises that healthy Americans over age 2 limit their intake of saturated fat to 7-10 percent of total calories and their total fat intake to no more than 30 percent of total calories.