IMACE introduces a new scientific dossier on “Health effects of margarine and fat spreads” which has been reviewed by experts Sarah Schenker, Jean-Michel Lecerf and Koen Dewettink.
It is now confirmed that thanks to their high levels of polyunsaturated acids and very low levels of trans fatty acids, modern margarines can beneficially contribute to a healthy diet and most importantly to the reduction of cardiovascular disease (CVD) risk.
Choices relating to dietary fat consumption can have important consequences for general health and particularly CVD risk. Indeed, a number of risk factors for CVD can be reduced by increasing the intake of polyunsaturated fatty acids and reducing the intake of saturated fats.
It appears that modern margarines, as part of a healthy diet, can meaningfully contribute to the intake of (essential) fats and fat-soluble vitamins that are required for normal health. Indeed, they contain these polyunsaturated acids ; and very low levels of trans fatty acids – which carry a considerable risk in terms of CVD.
These are the results of the margarine manufacturing industry’s efforts to 1) respond to new scientific evidence and changing consumer demands to improve product quality and taste and 2) provide consumers with products that can contribute to a healthy and tasty diet.