Explain the position of the American Heart Association concerning intake of butter and margarine
What will be an ideal response?
ANS:
The American Heart Association has stated that because butter is rich in both saturated fat and cholesterol whereas margarine is made from vegetable fat with no dietary cholesterol, margarine is still preferable to butter. Be aware that soft margarines (liquid or tub) are less hydrogenated and relatively lower in trans-fatty acids; consequently, they do not raise blood cholesterol as much as the saturated fats of butter or the trans fats of hard (stick) margarines do. Many manufacturers are now offering nonhydrogenated margarines that are "trans-fat free." In addition, manufacturers have developed margarines fortified with plant sterols that lower blood cholesterol.
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