ATLANTA (November 8, 1999) -- In light of ongoing scientific discussions about trans fat, the margarine industry recently released a new report documenting that margarine products have been dramatically reduced in total fat, saturated fat and trans fat over the past decade, in response to consumer demand. The report shows that the margarine industry is leading the effort to reduce trans fat in the American diet.

The latest research on hydrogenation and trans fats, published in the June 24 The New England Journal of Medicine, generally confirms the health benefits of margarine products and the recommendation by heart-health experts to choose margarine instead of butter, according to the National Association of Margarine Manufacturers (NAMM). Eleven recent studies that evaluated the health effects of margarine versus butter have all demonstrated that margarine is the healthier tablespread, NAMM stated. The 11 studies, published over the past three years and involving more than 70,000 individuals, clearly illustrate the cholesterol-lowering benefits of margarine products compared to butter.

The "Margarine Nutrient Consumption Trends" report was based on data verified by ACNielsen, one of the country’s leading market research firms, and confirms the positive changes in the margarine category. The consumption of total fat and trans fat from margarine products has been significantly reduced over the past decade -- so that 40 percent less fat and 59 percent less trans fat are being consumed today. In addition, 37 percent less saturated fat is now being consumed.

"The margarine industry has made great strides in making its products even more heart-healthy and is leading the effort to reduce fat, saturated fat and trans fat in the American diet," said Sue Taylor, M.S., R.D., director of nutrition communications for NAMM. "In light of the continued attention to trans fat by scientists, regulators and the media, this report confirming the improvements in margarine products is especially relevant," she added.

"Today’s margarine is not the margarine you grew up on, it’s even better for you," Taylor said. "And this has been proven by all the recent research that has compared margarine to butter."

Taylor also noted that margarine’s contribution of trans fat is minuscule. "Recent research indicates that trans fat represents only 2.6 percent of the average daily diet (5.3 grams per day) from all sources. Of that, today’s margarine contributes less than one gram of trans fat -- a mere eight calories, which is insignificant in a typical 2,000 calorie diet," she said.

Commenting on the possibility that the Food and Drug Administration (FDA) may propose labeling of trans fats on processed foods, Richard Cristol, NAMM’s President, stated, "We are proud of the health-based innovations margarine producers have achieved over the past four decades. The margarine category moved largely from animal fats to vegetable oils in the 1960s and '70s, to lower fat and lower saturated fat products in the 1980s, and continues to make great strides in significantly reducing trans fat and in introducing cholesterol-lowering margarine products. If the FDA requires labeling of trans fats, it will provide an opportunity for the margarine industry to use the package label to show consumers how we are meeting their demands for healthy, good-tasting and convenient margarine products."

"The levels of trans fat in our products will prove to be insignificant versus other sources of trans fat and saturated fat in the American diet," Cristol added.

According to the margarine association, some of the newer margarine products available today contain no trans fat, and the squeeze and spray margarines, due to their liquid nature, have always been trans fat-free. In addition, many category changes have occurred that disprove historical thinking that stick products are high in trans fat. "With these newer margarine products, the industry is offering a wide variety of good-tasting and heart-healthy choices to meet diverse consumer preferences," said Taylor.

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Key Facts About Today’s Margarine Products

• The margarine industry continues to be a pioneer in producing heart-healthy products. This has been evident since the 1960s when the first vegetable oil spreads were offered as an alternative to butter and traditional margarines. That innovation has continued throughout the decades and is even more evident in the 1990s with the introduction of new formulations (a wide variety of lower fat and trans-free products as well as cholesterol-lowering margarine products) that can further enhance margarine’s already considerable contribution to a healthful diet.
• Eleven research studies published over the past three years, involving over 70,000 individuals, that compare use of margarine versus butter, have shown that margarine is clearly the heart-healthy choice.
• Americans only eat an average of 5.3 grams of trans fat (2.6 percent of total calories) from all sources. (By comparison, saturated fat represents 12-14 percent of total calories.)
• Margarine (as a category, based on today’s margarine products) contributes less than one gram (only 8 calories) of that trans fat daily.
• ACNielsen data show that consumer preference has moved to lower fat sticks and softer tubs.
• There are stick and tub margarine products on the market that contain no trans fat at all. Squeeze and spray margarines, due to their liquid nature, have always been free of trans fat.
• Margarine products contain no cholesterol.
• Organizations such as the government’s National Cholesterol Education and the American Heart Association continue to recommend margarine products instead of butter for a heart-healthy diet.
• According to USDA, margarines are a leading dietary source of dietary vitamin E, another vital heart-healthy nutrient.