- With Mayo Clinic cardiologist
Martha Grogan, M.D.
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Martha Grogan, M.D.
Martha Grogan, M.D.
Dr. Martha Grogan is board-certified in internal medicine and cardiovascular diseases. She is a native of Cincinnati, Ohio, and received her medical degree from Northwestern University Medical School. Dr. Grogan has been on staff at Mayo Clinic since 1995 and is a consultant in the Division of Cardiovascular Diseases and is an assistant professor of medicine at Mayo Medical School.
Dr. Grogan is a noninvasive cardiologist specializing in heart failure, adult congenital heart disease and echocardiography. She has witnessed firsthand the importance of patient education in the treatment of diseases such as congestive heart failure and is excited about the tremendous educational opportunities now available through the Internet.
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Question
Butter vs. margarine: Which is better for my heart?
Which spread is better for my heart — butter or margarine?
Answer
from Martha Grogan, M.D.
Margarine is made from vegetable oils, so it contains no cholesterol. Margarine is also higher in "good" fats — polyunsaturated and monounsaturated — than butter is. These types of fat help reduce low-density lipoprotein (LDL), or "bad," cholesterol, when substituted for saturated fat. Butter, on the other hand, is made from animal fat, so it contains cholesterol and high levels of saturated fat.
But not all margarines are created equal — and some may even be worse than butter. In general, the more solid the margarine, the more trans fat it contains — so stick margarines usually have more trans fat than do tub margarines. Like saturated fat, trans fat increases blood cholesterol and the risk of heart disease. In addition, trans fat can lower high-density lipoprotein (HDL), or "good," cholesterol levels. Spreads such as Benecol and Promise Activ are fortified with plant stanols and sterols, which can help reduce LDL cholesterol levels.
When selecting a spread, be sure to check the Nutrition Facts panel and pay particular attention to the grams of saturated fat and trans fat. Look for products that have the lowest combined amount. Also, look for products with a low percent Daily Value for cholesterol.
If you don't like the taste of margarine or don't want to give up butter completely, consider using whipped or light butter. Or look for products that are a blend of butter and olive or canola oil. Per serving, these products have less fat and calories than regular butter does. The important thing is to use them sparingly.
Next questionDetox diets: Do they work?
- Trans fat now listed with saturated fat and cholesterol on the Nutrition Facts Label. U.S. Food and Drug Administration. http://www.fda.gov/Food/LabelingNutrition/ConsumerInformation/ucm109832.htm#same. Accessed April 1, 2010.
- Gillman MW. Dietary fat. http://www.uptodate.com/home/index.html. Accessed April 1, 2010.
- Rosenson RS. High cholesterol treatment options. http://www.uptodate.com/home/index.html. Accessed April 1, 2010.
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