When you cook, solid margarine or butter are not the best choices. Butter is loaded with saturated fat, which can raise your cholesterol. It can also increase your chance of heart disease. Most margarines, on the other hand, have some saturated fat plus trans-fatty acids, which can also be bad for you. Both of these fats have their risks.
If you must use one or the other, some margarines may be better than butter.
Some guidelines for even healthier cooking are:
You should NOT use:
American Heart Association Nutrition Committee; Lichtenstein AH, Appel LJ, Brands M, Carnethon M, Daniels S, et al. Diet and lifestyle recommendations revision 2006: a scientific statement from the American Heart Association Nutrition Committee. Circulation. 2006 Jul 4;114(1):82-96.
Heimburger DC. Nutrition’s interface with health and disease. In: Goldman L, SchaferAI, eds. Cecil Medicine. 24th ed. Philadelphia,Pa: Saunders Elsevier; 2011:chap 220.
Mozaffarian D. Nutrition and cardiovascular disease. In: Bonow RO, Mann DL, Zipes DP, LibbyP, eds. Braunwald's Heart Disease: A Textbook of Cardiovascular Medicine. 9th ed. Philadelphia,Pa: Saunders; 2011:chap 48.
Updated by: DavDavid C. Dugdale, III, MD, Professor of Medicine, Division of General Medicine, Department of Medicine, University of Washington School of Medicine. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M. Health Solutions, Ebix, Inc.
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