• Choices relating to dietary fat consumption can have important consequences for general health and particularly cardiovascular disease (CVD) risk.
• Dietary recommendations indicate that reducing intake of saturated fat, while increasing polyunsaturated fatty acids can reduce a number of risk factors for CVD and indeed, overall risk of developing CVD.
• As part of a healthy fat, modern margarines’ can meaningfully contribute to the intake of (essential) fats and fat-soluble vitamins that are required for normal health.
• In certain circumstances increasing intakes of a number of polyunsaturated fatty acids can beneficially modify disease risk in relation to cardiovascular health.
• The margarine manufacturing industry continues to respond to new scientific evidence and changing consumer demands to improve product quality and taste and provide consumers with products that can contribute to a healthy and tasty diet.

Margarine are foodstuffs that are used mainly for spreading. Baking and other cooking processes. They are typically formulated from plant-derived oils and fats. As such. The nutritional properties of any particular recipe, and therefore any health effects. Depend mostly on the type and quality of fat used to products them and the amount consumed in the diet.

Dietary fat in general, is a major source of energy for the human body, and is important for the maintenance of general health in adults and growth and development in children. Choice relating to fat intake can and do have major consequences for both personal and public health. For example, inappropriate energy balance (i.e. energy consumption versus energy expenditure) can lead to weight gain or loss, while choices relating to the type of fat consumed (e.g. saturated versus unsaturated fat) can increase risk of cardiovascular disease (CVD) and hearth attacks. Understanding fat and how to control fat intake is therefore an important part of a generally healthy diet.