Sven-David Müller has recently published a book, in which he debunks the myths about margarine. He has discussed the composition and health effects of margarines.

1) This book presents the key findings of a research on margarine. Can you tell us what led you to conduct such a research?

I wanted to investigate the “myths” about margarines, regarding their composition, and especially, their amount of trans fatty acids – or trans-fat. For the record, trans fatty acids raise “bad” LDL-cholesterol and thus increase the risk of heart attack. They originate from partial hydrogenation process and it is often said that margarines contain a lot of trans fat and I wanted to check whether this is indeed the case.

2) Can you tell us about the key findings of your research?

The research has shown that margarine is actually healthy. Overall, unhealthy fatty acids may increase the risk of cardiovascular disease. The margarines contain less unhealthy fatty acids and more healthy fatty acids. In particular, margarine is almost free of trans fat.

3) Next to the reduced saturated fatty acid content, are there other health advantages to margarines?

Margarine provides our body with some “very good and healthy” fatty acids. It can cover our needs regarding Omega-3 fatty acids and unsaturated fatty acids – especially the essential fatty acids linoleic acid (Omega-6 fatty acid) and alpha linolenic acid (Omega-3 fatty acid). Omega-3 fatty acids are key for normal blood and cholesterol concentrations, as well as the development of our brain. It should be considered that margarines are practically cholesterol-free.

4) What is your opinion on the trans fats? 

According to several official agencies such as the German Risk Authority (BfR), the WHO, the FDA or the European Food Safety Agency (EFSA), trans fatty acids have the adverse effects on health. They increase “bad” LDL cholesterol and reduce “good” HDL cholesterol. This increase in LDL cholesterol is associated with a bigger risk of cardiovascular disease.

5) Most people have in mind that margarines are artificial products. Do you have an explanation for this perception?

For some reason, many consumers are not aware of what margarine really is and what it is made of. Yet there are a lot of misconceptions. Margarine is made from high quality vegetable oils, such as rapeseed, sunflower or soy oil which grow naturally in fields. Of course these oils need to be crushed, and they are processed in a plant to become margarine; we should accept that today, all what we eat comes from the food industry. As a nutritional medical scientist and dietician I say YES to margarine and its advantageous nutritional profile.

6) In terms of sustainability, can you tell us a bit more about the environmental footprint of margarine?