1. Why is margarine the country’s most popular tablespread?

Americans eat more than twice as much margarine products as they do butter. The reason could be margarine’s taste, versatility, spreadability or reasonable price -- but more healthful eating is the most important reason. Because health experts recommend a diet lower in total fat, saturated fat and cholesterol to reduce the risk of heart disease, margarine consumption has become a key part of dietary recommendations made by leading health organizations.

2. Why are margarine products sensible alternatives to butter?

Margarine products are a wise alternative for consumers who want a tasty tablespread that offers nutritional advantages over butter. In addition, margarine products contain no cholesterol and 0-2 grams of saturated fat Many margarine products are much lower in total fat and calories than butter. Not only are margarine products a good source of vitamins A and E, they also contain mono- and poly-unsaturated fats as well as linoleic and linolenic acids, both of which are essential fatty acids.

3.How was margarine developed?

Margarine was developed in the 1800’s by a Frenchman who was searching for a substitute for butter, which was costly and scarce at the time. First called “oleomargarine,” derived from the Greek word margarites (meaning pearl) and the Latin term oleum (meaning oil), “oleomargarine” first came to the U.S. in the late 1800s. Today, the term oleomargarine has been shortened by common usage to “margarine.”

4. What is in margarine besides oil?

There are laws that govern what must be in regular margarine. It must contain:

1. 80 percent oil,
2. at least 15,000 IUs of vitamin A, and
3. an aqueous solution such as one made of milk products and water.

Optional ingredients are salt, vitamins and ingredients that enhance the taste, texture or stability. Margarine products that have less than 80 percent oil are commonly called “spreads” or low-fat, reduced-fat or fat-free margarine. Not only do these products have less total fat and saturated fat, they have fewer calories as well. Because of the natural vitamin E content of the vegetable oils from which margarine is made, margarine is a leading source of vitamin E in the U.S. diet today.

5. How can I select the best margarine product?

Margarine products are available today to suit virtually every special need and taste. These products vary in oil content as well as form. Regular margarine products are higher in oil and are commonly used for baking and cooking. Reduced-fat, low-fat and fat-free products are most often used for spreading and topping. Margarine products are now available in sticks, tubs, squeeze and spray forms to serve various purposes and consumer needs.

6. Are there margarine products available without trans fatty acids?

In keeping with public health recommendations to reduce total fat and saturated fat, and subsequently in response to the health-conscious consumer, the average fat content of margarine has decreased by 30% since 1980. That is why margarine products offer a sensible alternative to consumers who are concerned about saturated fat and cholesterol. Many margarine products, including some tub and squeeze/liquids, are trans-free. As a rule, the softer the margarine product, the fewer trans fatty acids it contains. Trans-free products increase the variety of margarine choices for health-conscious consumers.

7. How can making the right food choices help lower my blood cholesterol level?

One of the major factors associated with high blood cholesterol is a diet relatively high in fat, saturated fat and cholesterol. Following a sensible eating plan that lowers total fat intake and limits foods higher in cholesterol and saturated fat can help lower blood cholesterol levels. Margarine products can easily be incorporated into such a healthy eating plan. Always be sure to check with your doctor or dietitian for advice about the dietary changes that are best for you.

8. Why do I need to eat any fat at all?

Fats do play a vital role in a balanced diet. Not only is fat an important energy-providing nutrient, some dietary fat is needed for the body to function properly. Fat assists the body in transporting and digesting fat soluble vitamins, such as A, D, E and K, but fat from vegetable oil sources also provide two essential fatty acids that the body requires. Health professionals do not recommend that individuals eliminate all fat from their diets. Rather, they state that a person’s diet should contain no more than 30 percent of total calories from fat and less than 10 percent of calories from saturated fat.

9. What about dietary cholesterol?

The American Heart Association (AHA) notes that dietary cholesterol intake is still a factor that needs to be moderated along with total fat and saturated fat. This is especially true for certain individuals who have high blood cholesterol levels. Although one function of the liver is to remove cholesterol from the bloodstream, AHA and other leading health professional organizations still recommend that you limit the cholesterol you eat to no more than 300 milligrams per day. Because margarine products contains no dietary cholesterol (as well as lower levels of total and saturated fat), they are recommended as the sensible alternative to butter.

10. How much margarine do Americans consume?

Although it has been around for over a century, margarine was not always the preferred tablespread in the U.S. In 1930, per capita consumption of margarine was only 2.6 pounds (vs. 17.6 pounds of butter). Today, per capita consumption of margarine in the U.S. is 8.3 pounds (including vegetable oil spreads) whereas butter consumption is down to about 4.2 pounds. Numerous research studies have shown that the shift within populations around the world - from the highly saturated fat content of butter to vegetable oil-based margarines - have contributed significantly to the reduced risk of heart disease.

11. Where I can find more information about controlling fat, saturated fat and cholesterol intake?

Ask your doctor, dietitian or other health professional for tips on making the right dietary changes for you. In addition, there are several organizations that can provide information about ways to lower your cholesterol levels. These include:

American Heart Association
7171 Greenville Ave.
Dallas, TX 75231

Check your phone directory for your local AHA affiliate.

American Dietetic Association/National Center for Nutrition and Dietetics
216 W. Jackson Blvd. Suite 800
Chicago, IL 60606
1-800-366-1655 - Consumer Nutrition Hotline

National Cholesterol Education Program
National Heart, Lung and Blood Institute
National Institutes of Health
Building 31
9000 Rockville Pike
Bethesda, MD 20892
(301) 951-3260