What is better to consume between Margarine and Butter?

By Dr Jorge Metri (PhD) | Reviewed by Dr Anny Manrich (PhD)
Page last updated: 06/06/2023 | Next review date: 06/06/2025
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The contents of this article are fact-based except otherwise stated within the article.

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Author bio

Dr Jorge Metri PhD is a Nutritionist with vast experience in food design with natural ingredients. He also researches sensory sciences and food quality with cutting-edge technologies like Machine Learning. He writes and reviews content on these topics.

Dr Jorge Metri’s highlights:

  • Invited Reviewer of two international scientific Journals
  • PhD in Food Science with emphasis on reduced-fat salad dressings with non-animal derived proteins at Universidad De Las Américas Puebla
  • Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • Bachelor’s degree in Nutrition at the Universidad Latino

“Science shows its true impact when we make it understandable for everyone” – Dr Jorge Metri PhD.

Professional experience:

Prior to doing his PhD, Jorge Metri worked as an independent nutritionist for almost two years, focusing on sports nutrition to enhance the performance of swimmers and triathletes.

Jorge Metri has worked on several multidisciplinary research projects, including fruit processing, the production of protein-based products, spices, seasonings, jams, and artificial intelligence applied to agriculture production and food quality.

In the food technology area, Jorge Metri has contributed to improving sales and profits of two entrepreneurs of artisanal food products by reformulating their products and standardizing their processes.

Due to the high volume of food production and innovation, the food industry will need new technologies for food characterization in the next years; Jorge Metri is looking for studying such technologies, in 2022, he was selected as a finalist in the IFT FIRST 2022 Food Science event for the Sensory & Consumer Sciences Division Graduate Student Pangborn Oral Competition with the work titled: Machine Learning Models for Mayonnaise Acceptability Prediction.

Education:

  • 2018 – 2023: PhD in Food Science at Universidad De Las Américas Puebla of Puebla, México
  • 2022: Diploma in Artificial Intelligence at Universidad Anáhuac, México
  • 2011 – 2016: Bachelor’s degree in Nutrition at the Universidad Latino of Mérida Yucatán, México.

Main publications of Jorge Metri:

Conference papers:

You can view some of Dr Metri’s work below and links to his professional profiles:

LinkedIn: https://www.linkedin.com/in/jorge-metri-ojeda/ 

Research Gate:  https://www.researchgate.net/profile/Jorge-Carlos-Metri-Ojeda-2 

Google Scholar: https://scholar.google.com/citations?user=SBi5hE8AAAAJ&hl=es 

ORCID: https://orcid.org/0000-0002-7333-3688 


Dr Jorge Metri (PhD)
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Reviewer bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights: 

  • Research and Technology at the Brazilian Agricultural Research Corporation
  • PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
  • Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

 

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience: 

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate, 

 

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow. 

 

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed. 

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

 

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity. 

 

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies. 

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

  • 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
  • 1999 One year scholarship at the Technical University of Munich
  • 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
  • 2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

 

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

 

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658. 

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

 

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

 

You can view some of Dr Anny’s work below and links to her professional profile. 

 

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2  

 

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100  

 

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ  

 

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

 


Dr Anny Manrich (PhD)
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In this brief article, we will answer the query “What is better to consume between Margarine and Butter?” Additionally, we will briefly explore the health implications of saturated fatty acids and trans fatty acids, as well as what other alternatives you can choose over butter and margarine.

What is better to consume between Margarine and Butter?

If you have to select between margarine and butter, the evidence shows that butter is a better option over margarine. Even though butter is high in saturated fatty acids, it is not associated with increased risks of cardiovascular diseases and diabetes (1).

Margarine, on the other hand, is associated with higher mortality by cardiovascular outcomes and diabetes, mainly because it is (in most cases) a source of trans fatty acids (2,3). 

However, international organizations like the World Health Organization (WHO) have established strict regulations to ensure a trans fatty acid concentration below 2 % in margarine (3). 

There are some countries that have taken those regulations seriously and are now offering healthier margarine, such as: Canada, United States, Chile, Latvia, Slovenia, Thailand, Austria, Iceland, Norway, Denmark, Hungary, and South Africa (3).

What are the potential Health Implications of Butter?

The main health concern about butter and other fat sources is the increased risk of obesity. Fats are energy-dense nutrients, providing 9 calories per gram. Therefore, consuming high amounts of butter could increase your energy intake (4).

Another concern in butter is the content of saturated fat and cholesterol (4). 

In the past, saturated fats and cholesterol intake were associated with higher risks of coronary heart disease and myocardial infarction (4). 

Saturated fatty acids and cholesterol were associated with an increase of Low Density Lipoproteins (LDL-C). LDL-C could mobilize cholesterol molecules to arteries, causing inflammation and atheroma; this latter is a cause of cardiovascular and cerebrovascular events (4). 

Nowadays, there is controversy if butter actually increases the risks of cardiovascular health. But, it is highly recommended to reduce your intake of saturated fats and cholesterol if you already have a cardiovascular disease, diabetes, or hypertension (1,2,4).

A single tbsp of butter provides around 30 mg of cholesterol (10 % of maximum intake allowance) and 7.3 g of saturated fatty acids. Butter also has a small amount of trans fatty acids (<4 %) which are naturally occurring (5). 

What is Margarine, and what are its potential Health Implications?

Margarine are solid-like fats made from vegetable oils. Vegetable oils are liquid at room temperature, so they should be processed to be in a solid state (3).

The process to form a solid fat from liquid vegetable oil is known as hydrogenation. During this process, the unsaturated fatty acids of vegetable oils are converted into saturated in a chemical reaction with hydrogen. This increase of saturated fatty acids makes margarine solid-like at room temperature (3).

Similar to other fats, margarine also provides a high load of energy, so the main health drawback of excessive consumption is the increased risk of obesity (4).

Moreover, hydrogenation processing could lead to the formation of trans fatty acids. Trans fatty acids refer to those unsaturated fatty acids with a trans chemical conformation (3).

Trans fatty acids are related to increased risk of cardiovascular diseases, rise of Low Density Lipoproteins, and metabolic inflammation (6).

The content of trans fatty acids in margarine is determined mainly by the processing of margarine, it could be in a range of 0.5 % to 40 %. Right now, many industries are optimizing their processes to meet the international regulations of <2 % of trans fatty acids in foods (3).

Are there any healthier alternatives for Butter and Margarine?

The best and healthier option for butter and margarine is olive oil. Olive oil is a great source of healthy fats like Omega-3 fatty acids and polyphenols (7). 

Omega-3 fatty acids and polyphenols are known because of their antioxidant potential, as well as their role in preventing diseases like diabetes, cardio metabolic diseases, and obesity (7).

Nevertheless, olive oil is not solid at room temperature. If you are looking for a solid fat, Ghee is a good option. Ghee is clarified butter used in ancient India as medicinal food (8). 

Nowadays, Ghee is gaining attention due to its similarity to butter, but with health-related benefits. Ghee has no trans fatty acids, it contains medium-chain fatty acids which are of high digestibility, and short-chain fatty acids that are associated with colon cancer prevention (8,9).

Conclusion

In this brief article, we answered the query “What is better to consume between Margarine and Butter?” Additionally, we briefly explored the health implications of saturated fatty acids and trans fatty acids, as well as what other alternatives you can choose over butter and margarine.

References

  1. Pimpin L, Wu JHY, Haskelberg H, Del Gobbo L, Mozaffarian D. Is butter back? A systematic review and meta-analysis of butter consumption and risk of cardiovascular disease, diabetes, and total mortality. PLoS One, 2016;11(6):e0158118.
  1. Liu Q, Rossouw JE, Roberts MB, Liu S, Johnson KC, Shikany JM, Manson JE, Tinker LF, Eaton CB. Theoretical Effects of Substituting Butter with Margarine on Risk of Cardiovascular Disease. Epidemiology. 2017;28(1):145-156.
  1. Silva TJ, Barrera-Arellano D, Ribeiro APB. Margarines: Historical approach, technological aspects, nutritional profile, and global trends. Food Research International, 2021;147:110486.
  1. Zhang Y, Zhuang P, Wu F, He W, Mao L, Jia W, et al. Cooking oil/fat consumption and deaths from cardiometabolic diseases and other causes: prospective analysis of 521,120 individuals. BMC Med, 2021;19(1):92.
  1. Usda.gov. [cited 2023 May 26]. Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/173410/nutrients
  1. Kwon Y. Effect of trans–fatty acids on lipid metabolism: Mechanisms for their adverse health effects. Food Rev Int, 2016;32(3):323–39.
  1. Romani A, Ieri F, Urciuoli S, Noce A, Marrone G, Nediani C, Bernini R. Health effects of phenolic compounds found in extra-virgin olive oil, by-products, and leaf of Olea europaea L. Nutrients, 2019;11(8):1776
  1. Kumar, A, Tripathi S, Hans N, Pattnaik HSN, Naik SN. Ghee: Its properties, importance and health benefits. Lipid Universe, 2018;6:6-14
  1. Watanabe S, Tsujino S. Applications of Medium-Chain Triglycerides in Foods. Front Nutr, 2022;2(9):802805. doi: 10.3389/fnut.2022.802805.

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