New Formulations
Margarine producers have taken steps to comply with the FDA’s guidelines by making significant changes to their ingredients and manufacturing processes. In order to eliminate partially hydrogenated oils (PHOs), they have started using water or liquid vegetable oils as substitutes. These oils include coconut, olive, avocado, and palm oil.
Through a process known as interesterification, producers combine unsaturated fatty acids with a solid fat through total hydrogenation. According to the Office for Science and Society in Canada, this method does not result in the creation of trans fats. As a result, modern margarine products contain lower levels of saturated fat and are virtually free from trans fats when compared to earlier versions.
However, it is important to note that the long-term effects of these new formulations on our health are still relatively unknown. Further research is required to determine the overall impact of these changes.
Debunking the Misconceptions about Saturated Fats
In the 1950s, Ancel Key’s Seven Continents Study began, aiming to investigate the impact of saturated fats derived from animal products on the health of Western society. The study initially concluded that these fats were the root cause of various health problems. Consequently, the medical community and government advocated for the restriction of butter consumption, suggesting the substitution of unsaturated fats found in margarine. However, recent research has cast doubt on the long-held belief that saturated fats are solely responsible for heart-related and metabolic disorders.
The scientific evidence linking saturated fats to elevated blood cholesterol levels was always tenuous. In fact, Harvard Medical School acknowledged in 2015 that dietary cholesterol has minimal influence on cholesterol levels in the bloodstream.