The U.S. Department of Agriculture (USDA) recently concluded a S1 million study which uncovered some potentially troubling news for margarine users. The study, which was partially funded by the shortening industry, found that oils used in margarine, vegetable shortening and many other products, including cookies, cakes, and crackers, may raise blood cholesterol levels which could in turn promote heart disease.
The potential problem appears to center around trans fatty acids which are produced when food manufacturers convert vegetable oils to margarine or shortenings that are solid or semisolid. According to the Agriculture Department’s study, the trans fatty acids raised blood cholesterol levels in almost the same way as certain saturated fatty acids. An earlier Dutch study had indicated that trans fatty acids tend to increase the harmful elements in cholesterol and lower its protective elements.
While this new data released by the USDA is rather disturbing, experts say it is still too early to make a definite link between the increase in cholesterol levels and heart disease. Researchers caution that the USDA’s findings are preliminary, and should not lead consumers to avoid products such as margarine and vegetable shortening altogether. The best advice is to watch your overall fat intake and eat a balanced diet.
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