The Nutrition Committee will continue to monitor the science related to trans fatty acids. 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, many 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. Here are some facts.
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 acid 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 use soft or liquid margarine for spreading. For baking, consumers should select a stick margarine with liquid vegetable oil as the first ingredient. The AHA's Nutrition Committee will continue to monitor research in this area.