Mantequilla y margarina: una revisión de la salud
DOI:
https://doi.org/10.20435/multi.v30i75.4814Palabras clave:
mantequilla, margarina, composición de los alimentos, enfermedades cardiovasculares, sostenibilidad medioambientalResumen
Este estudio analiza la margarina y la mantequilla, centrándose en su composición nutricional, métodos de producción e implicaciones para la salud. La mantequilla, utilizada tradicionalmente, presenta características sensoriales sobresalientes, mientras que la margarina, desarrollada en el siglo XIX como alternativa económica, ha experimentado innovaciones para reducir las grasas trans y mejorar los perfiles de ácidos grasos. La investigación señala que las margarinas modernas, con menor impacto ambiental y perfiles nutricionales más ventajosos, superan a la mantequilla en términos de salud. La metodología consistió en una revisión narrativa de la literatura científica, artículos, libros y documentos oficiales sobre el tema, centrada en la evolución de los dos productos y las tendencias del mercado. El estudio también destaca la influencia del marketing en las decisiones alimentarias de los consumidores, que a menudo da prioridad a las afirmaciones emocionales sobre los datos científicos. Concluye que, para quienes se centran en la salud cardiovascular, la margarina es una opción nutricionalmente más beneficiosa, además de ser más sostenible.
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Derechos de autor 2025 Rita de Cássia Avellaneda Guimarães, Juliana Rodrigues Donadon, Danielle Bogo, Priscila Aiko Hiane
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