Health Benefits of Polyunsaturated Fats Confirmed a New Study Published in the British Medical Journal Has Found That Soft, Trans Fat-Free Margarines

25 Aug 2005, 17:36 GMT - Researchers found that reduced risk for coronary heart disease was more closely associated with an increased consumption of polyunsaturated fats such as margarines made from soybean or canola oil. Moreover, an increase in polyunsaturated fat consumption was found to have a greater reduction in CHD risk than increased fruit intake or reduced smoking.

The research paper, co-authored by Walter Willett, MD, chair of the Department of Nutrition at the Harvard School of Public Health, states, "Increased intakes of polyunsaturated fat also probably explain most of the major declines in coronary mortality in the US, the UK and Australia over several decades."

According to the US Food and Drug Administration, a serving of margarine or a lower-calorie margarine spread has 2 grams or less of saturated fat per serving, compared to 7 grams in butter. Butter also contains 30 milligrams of cholesterol per serving whereas margarine and margarine spreads have no cholesterol because they are made with vegetable oil, which is also a good source of vitamin E.