What health problems are associated with margarine?
As with any food that is basically pure fat, there are still health problems with margarine, especially if it is consumed in large quantities. One of the biggest potential problems is the increased risk of heart disease. Many species contain high levels of saturated fats and dangerous trans-tuks, which are known to reduce the levels of beneficial cholesterol lipoprotein with high density (HDL) and increase the levels of harmful type known as low density lipoprotein (LDL).
As soon as butter has associated with health risks such as heart disease due to its high levels of saturated fat and cholesterol, many people were looking for an alternative. Individuals would often move to margarine, which often does not have cholesterol and at least lower saturated fat levels than butter and often less calories. The reason why not cholesterol is not that margarine is made of stiff vegetable fat instead of animal sources. Over timeProblems such as increased risk of heart disease in individuals who also consumed margarine.
Scientists have found that the risk of margarine heart diseases is due to the presence of trans fatty acids, also known as trans fats. These substances are created in the process of solidifying vegetable oil and were associated with several health problems. Fixed sticks have much higher levels of trans -tuks than softer spread. It has been shown that trans -uks have an adverse effect on cholesterol, the main indicator of heart disease, although margarine actually does not contain cholesterol. Trans fats reduce good HDL cholesterol levels and increase the amount of harmful LDL cholesterol in the body.
Another contribution to the risk of heart disease associated with margarine is the amount of saturated fat found in many brands. Although there is less saturated fat than butter, in some maHigh levels may be present. The amount of these unhealthy substances may vary very much depending on the manufacturer. It is usually good for consumers to look for low -saturated fat products and do not forget to use them in moderation.
Many manufacturers have removed as much trans -uku from their products and many types of margarines are now also produced with unsaturated fats such as olive or rapeseed oil. Products with reduced saturated grease and without trans -uku are less harmful than others, but should still be consumed only in moderation. Eating a large amount of any greasy food is likely to increase the chances of developing heart disease, but reduce consumption to a small amount of unsaturated fat reduces this risk.