Butter and margarine are two cooking ingredients widely consumed daily. Both can be used as spreads or substitutes for oil in cooking. Although they look and taste very similar, butter and margarine are actually different. What are their differences, and what impact do they have on health? Let's find out in the following article!

The difference between margarine and butter

Margarine and butter are often considered the same. In appearance, margarine and butter have similar colors and textures. Similarly, in terms of functionality, butter can be used as a substitute for margarine, and vice versa. Despite their many similarities, margarine and butter differ in the ingredients used and their fat content.

Butter is a dairy product made from milk or cream. It is produced by separating solid and liquid components until it solidifies. With milk or cream as the main ingredient, butter is known to have a relatively high saturated fat content.

According to Healthline, experts in the past have conducted numerous studies in the past on the dangers of saturated fats and heart disease. This led to the creation of margarine from vegetable oil, considered a healthier substitute for butter, with similar appearance and functionality.

In the production of margarine, vegetable oil undergoes a process called hydrogenation to solidify the oil. This process increases the saturated fat content but does not produce trans fats as a byproduct. In more modern margarine processing using interesterification methods, it is possible to create margarine that resembles butter without forming trans fats.

Which one is healthier for the heart?

Seeing historical records that margarine was created as a healthier version of butter makes people think that margarine is healthier than butter, especially for heart health. However, experts argue that this depends on many factors.

According to the Mayo Clinic, although margarine is generally considered superior to butter, when choosing between the two, you need to pay attention to the fat content listed on the packaging. Margarine sold in the United States is not allowed to contain additional trans fats, but margarine produced outside the United States may contain trans fats that can increase the risk of heart disease.

Butter contains saturated fats believed to trigger cholesterol and heart disease, while margarine, although rich in unsaturated fats, contains trans fats that lower good cholesterol levels and are often considered more harmful than saturated fats.

Whatever you decide, it is best to check the nutritional content on the packaging first. Butter and margarine are both health-promoting foods. If you prefer butter, use grass-fed cow's milk. If you prefer margarine, choose one that is free of trans fats and made with healthy oils like olive oil.

In addition to the ingredients, limit your daily intake of butter and margarine. For those with high cholesterol, regular cholesterol checks and taking cholesterol-lowering medications as prescribed by a doctor are recommended.

If you need medical advice or consultation, you can either visit a doctor or make use of the consultation features that are available in the Ai Care application by downloading the Ai Care application from the App Store or Play Store.

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