I don't always go to YouTube for science updates and health advice, but when I do:
I make sure the video is make by a 20-year old without any discernable expertise. You can even tell it's comprehensive because he put a little graph in it!
[You must be logged in to view images. Log in or Register.]
For real though. There are so many legitimate resources to do actual research.
Not that I care, because I never use margarine, and only use butter.. But in about 0.4 seconds of effort:
https://scholar.google.com/scholar?h...ine+vs.+butter
In this study from 1998, titled: "Effects of margarine compared with those of butter on blood lipid profiles related to cardiovascular disease risk factors in normolipemic adults fed controlled diets"
The conclusion portion of the article's abstract reads:
Quote:
|
Neither margarine differed from butter in its effect on HDL cholesterol or triacylglycerols. Thus, consumption of TFA-M or PUFA-M improved blood lipid profiles for the major lipoproteins associated with cardiovascular risk when compared with butter, with a greater improvement with PUFA-M than with TFA-M.
|
In the Results section, if you don't feel like reading the entire experiment:
Quote:
After consumption of the butter diet, mean LDL-cholesterol concentration was 5.2% (0.17 mmol/L) higher than after consumption of the TFA-M diet (P = 0.005) and 7.2% (0.2
mmol/L) higher than after consumption of the PUFA-M diet (P<0.001). There was an average 1.8% (0.06 mmol/L) decrease in LDL cholesterol after consumption of the PUFA-M diet compared with the TFA-M diet (P = 0.017).
Total cholesterol followed a pattern similar to that of LDL cholesterol. After consumption of the butter diet, mean total cholesterol was 3.6% (0.18 mmol/L) higher than after consumptionof TFA-M (P = 0.009) and 5.7% (0.28 mmol/L) higher than after consumption of PUFA-M (P< 0.001). Mean total cholesterol decreased 2.0% (0.10 mmol/L) after consumption of PUFA-M compared with TFA-M (P = 0.010).
There were no significant differences among the diets for HDL cholesterol, HDL2 and HDL3 cholesterol fractions, and triacylglycerols (Table 5). The ratio of total to HDL cholesterol
decreased by an average of 3.9% (P = 0.032) after consumption of the PUFA-M diet compared with the butter diet (Table 5).
There were no significant differences in this ratio between the butter diet and the TFA-M diet or between the PUFA-M and TFA-M diets. A similar significant decrease was observed in the
ratio of LDL to HDL cholesterol after consumption of PUFA-M compared with the butter diet (6.1%, P = 0.023). There were no significant differences among the diets for apo A-II concentrations. Apo A-I was significantly lower after consumption of PUFA-M than after TFA-M (Table 5). There was no difference in apo B concentration after consumption of the butter diet compared with the TFA-M diet; however, apo B was lower after PUFA-M than after both TFA-M (P = 0.002) and the butter diet (P< 0.001).
Differences in LDL particle size after consumption of the spreads were <0.5%, and were considered to be biologically unimportant. The largest LDL particles were associated with the
butter diet (21.0 ± 0.06 nm). LDL particle size for both the TFAM and PUFA-M diets was 20.9 ± 0.06 nm.
|
So this study proved in this case of 45 participants that using butter instead of margarine increases LDL (bad) Cholesterol levels. Many other studies corroborate this with similar results.