Recent studies on the potential cholesterol-raising effects of trans-fatty acids (TFA) have raised public concern about the use of margarine and whether other options, including butter, might be a better choice. Most margarine is made from vegetable fat and provides no dietary cholesterol. The more liquid the margarine, i.e., tub or liquid forms, the less hydrogenated it is and the less TFA it contains. Some stick margarines contribute more TFA than unhydrogenated oils or other fats.
Because butter is rich in both saturated fat and cholesterol, it’s potentially a highly atherogenic food (food that causes the arteries to be blocked).
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