Butter and margarine: a health review

Authors

DOI:

https://doi.org/10.20435/multi.v30i75.4814

Keywords:

butter, margarine, food composition, cardiovascular diseases, environmental sustainability

Abstract

This study provides a comparative analysis of margarine and butter, focusing on their nutritional compositions, production methods, and health implications. Butter, traditionally used, has distinctive sensory characteristics, while margarine, developed in the 19th century as an economic alternative, has undergone innovations to reduce trans fats and improve fatty acid profiles. The research suggests that modern margarines, with lower environmental impact and more favorable nutritional profiles, surpass butter in terms of health. The methodology involved a narrative review of scientific literature, articles, books, and official documents on the topic, focusing on the evolution of both products and market trends. The study also highlights the influence of marketing on consumers' food choices, often prioritizing emotional claims over scientific data. It concludes that for those concerned with cardiovascular health, margarine is a nutritionally superior and more sustainable option.
Keywords: butter; margarine; food composition; cardiovascular diseases; environmental sustainability.

Author Biographies

Rita de Cássia Avellaneda Guimarães, Universidade Federal de Mato Grosso do Sul (UFMS)


Doutora em Saúde e Desenvolvimento na Região Centro-Oeste pela Universidade Federal de Mato Grosso do Sul (UFMS). Mestre em Biotecnologia pela Universidade Católica Dom Bosco (UCDB). Especialização em Nutrição Clínica pela Universidade Gama Filho. Graduação em Nutrição pela UCDB. Professora adjunta nível III da UFMS.

Juliana Rodrigues Donadon, Universidade Federal de Mato Grosso do Sul (UFMS)

Doutorado em Agronomia (Produção Vegetal) pela Universidade Estadual Paulista (UNESP). Mestrado e graduação em Agronomia pela UNESP. Durante o mestrado foi bolsista Capes, e durante o doutorado, bolsista Fapesp, desenvolvendo pesquisas na área de fisiologia e pós-colheita de frutas. Professora efetiva da Universidade Federal de Mato Grosso do Sul (UFMS), Campo Grande. 

Danielle Bogo, Universidade Federal de Mato Grosso do Sul (UFMS)

Doutora em Saúde e Desenvolvimento na Região Centro-Oeste pela Universidade Federal de Mato Grosso do Sul (UFMS). Mestre em Saúde e Desenvolvimento na Região Centro-Oeste pela UFMS. Docente pesquisadora permanente e orientadora no Programa de Pós-Graduação em Saúde e Desenvolvimento na Região Centro-Oeste. 

Priscila Aiko Hiane, Universidade Federal de Mato Grosso do Sul (UFMS)

Doutorado em Ciências da Saúde pela Universidade de Brasília (UnB). Mestrado em Ciências dos Alimentos pela Universidade de São Paulo (USP). Graduação em Farmácia Bioquímica pela Universidade Estadual de Mato Grosso (Unemat). Professora titular da Universidade Federal de Mato Grosso do Sul (UFMS).

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Published

2025-09-29

How to Cite

Guimarães, R. de C. A., Donadon, J. R., Bogo, D., & Hiane, P. A. (2025). Butter and margarine: a health review. Multitemas, 30(75). https://doi.org/10.20435/multi.v30i75.4814

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Multitemas v. 30, n. 75, maio/ago. 2025

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Copyright (c) 2025 Rita de Cássia Avellaneda Guimarães, Juliana Rodrigues Donadon, Danielle Bogo, Priscila Aiko Hiane

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