The Intake of Butter Vs Margarine – Benefits & Advices!
New scientific research showed that butter does not harm health, but its intake is moderate.
Although dieters have recommended a reduction of animal fat intake for years. The most basic study so far shows that saturated fat in butter, meat or dairy products does not increase the risk of early death, diabetes or stroke.
On the other hand, Trans fats, found in processed food such as margarine, increase the risk of premature deaths by 34 percent.
“Trans fats” do not contain any useful substances for the body, and increase the risk of developing heart disease.
However, this does not mean that we advise people to jump in consuming animal fats. No research has shown so far that it would be useful in any way to the human organism.
Saturated fats are the richest foods. Those are butter, cow’s milk, meat, salmon, and yolk. They contain certain products of plant origin, such as chocolate and palm oil.
In contrast, unsaturated fats with trans-isomeric fatty acids, or Trans fats, usually separated from the plants by industrial means. We are talking about the margarine, snacks and various foods in plastic containers.
This study confirmed the results of a Cambridge University study that showed that saturated fat from dairy products could prevent the onset of diabetes.
Saturated fats have a bad voice since the fifties when one study showed the link between their consumption and the onset of heart disease.
But the author of the study concluded by analyzing data from six world countries, ignoring those of the others who did not confirm his hypothesis.
Nevertheless, the expert public has taken the results and since the seventies of the last century, leading healthcare organizations have begun to advise the population to reduce the consumption of foods of animal origin.
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However, the latest research has not seen any relationship between saturated fat intake and coronary heart disease, cardiovascular disease, ischemic stroke and type 2 diabetes.
On the other hand, it has been found that the consumption of industrially produced transfusions increases the risk of death by three percent, the risk of coronary heart disease by 28 percent and vascular diseases by 21 percent.