Margarine - Is It Useful Or Harmful?

Researchers at Harvard University report in a study conducted in 1994 that people who use hydrogenated fats such as margarine are twice as likely to have a heart attack as those who consume little or no hydrogenated fats. .

Several large studies, including the Nurses' Health Study conducted by the Harvard School of Public Health, show a strong link between early death and consumption of large amounts of trans fats.

The US Food and Drug Administration, the US National Heart, Lung and Blood Institute and the American Heart Association recommend limiting the use of trans fats. In 2006, a decree was issued by the US federal government requiring that the packaging of all foods be clearly labeled with the amount of trans fats they contain. 

Margarine is a dietary fat made from natural products. The year of its discovery is considered to be 1860, and its discoverer is considered to be the Frenchman Murier. Initially, animal sources were used, but later began the production of margarines based on hydrogenated vegetable oils or a combination of animal and vegetable fats. 

In the last decade, margarine has entered the diet of Bulgarians en masse and almost completely replaced butter. The reason for the increased consumption of margarine is its good taste, lower price compared to butter and last but not least active advertising. 

Margarine contains about 80% fat, 16-17% water and the rest up to 100% are micronutrients (vitamins A, E, D) and technological enhancers - emulsifiers, stabilizers, colors, salt and others. Modern products can have a lower fat content - 40-60%, respectively - with a higher water content. These are the so-called halvaries, which due to their lower energy value are considered dietary. Halvaries are even recommended by doctors as substitutes for animal fats. The low content of table salt (less than 0.5%) in some types of halvarins is successfully used in the diet therapy of people with hypertension, and the absence of milk sugar (lactose) - in those suffering from lactose intolerance. 

Most often hydrated - hardened under the action of carbon dioxide oils, are created on the basis of sunflower oil. The composition of many of the products that can be found on the market includes other types of vegetable oils - coconut, corn, palm and others. Of these, vitamins A, D, E are preserved in the final product. 

In recent years, there have been increasing reports of some adverse health effects caused by the consumption of margarine.

Studies show that health problems are due to so-called margarine. fatty acid trans-isomers.

They impede the biosynthesis of arachidonic fatty acid, which is related to growth, as well as the metabolism of other fatty acids.

• They reduce the sensitivity of cells to insulin.
• Increase the risk of cardiovascular disease.
• All these scientific facts, supported by research, have necessitated changes in the technology of margarine production.

The hydrogenation process is replaced by transesterification and fractionation, which results in a low content of trans fatty acids in the final product. 

A modern trend in the production of edible fats are the so-called. culinary or industrial margarines. They are usually included alone or in combination with other ingredients in various chocolate and confectionery products, consumed mainly by children. Mandatory present in various oil mixtures for heat treatment of food products. It should be borne in mind that the hydrogenated oils in the composition of industrial margarines also contain different amounts of trans fatty acids.