[Jimjam]

Originally Posted by sammoHung [You must be logged in to view images. Log in or Register.]

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!

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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:


In the Results section, if you don't feel like reading the entire experiment:


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.

What I'm interested in is the industrial trans fats.

 

Although the warning against dietary cholesterol was revised in 2015, the warning has remained to limit saturated fat to 10% of energy but without guidance for limits on polyunsaturated fat. In 1961, the American Heart Association (AHA) defined saturated fat as “the fat in whole milk, cream, butter, cheese and meat” [2], and this definition has persisted. The DGA 2020 states the following: “Saturated fat is commonly found in higher amounts in high-fat meat, full-fat dairy products (e.g., whole milk, ice cream, cheese), butter, coconut oil, and palm kernel and palm oil” ([3], p. 44). However, this is a misleading description of “saturated fat” because it does not mention trans-fat products, such as margarine and shortening, which were historically conflated with natural saturated fat. Further, the DGA promoted the consumption of linoleic acid without limits. Recent reviews have addressed the lack of evidence that saturated fat in general or in specific foods, such as milk and eggs, causes cardiovascular disease (CVD) or that reducing saturated fat intake lowers CVD risk, the importance of LDL-C particle size and distribution pattern in CVD rather than level of total LDL-C, and the importance of the food matrix and overall dietary pattern which affect digestion, absorption, and other properties of specific nutrients [4,5,6]. Other critiques have focused on exposing reliance on insufficient evidence [7], food industry pressure [8], and biases and conflicts of interest [9,10] in the formulation of dietary guidelines. This historical review will trace the evolution of this hypothesis, its role in the development of dietary guidelines, and its failure to differentiate natural sources of saturated fat from industrial trans-fats and to place limits on polyunsaturated fat.

https://www.mdpi.com/2072-6643/16/10/1447