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Harvard University researchers, in a 1994 study, reported that people who consumed hydrogenated oils, which are contained in many brands of margarine, had nearly twice the risk of heart attacks as those who consumed little or no hydrogenated oils.
Several large studies, including the Nurses Health Study conducted by Harvard School of Public Health has indicated a strong link between earlier death and consumption of high amounts of trans-fat.
The United States Food and Drug Administration (FDA), the National Heart, Lung and Blood Institute and the American Heart Association (AHA) all have recommended people to limit intake of trans-fat. For this reason, margarine manufacturers have been reducing the amount of trans-fats in their products since the mid-nineties. The US federal government requires by 2006 the labelling of all food in such a way as to disclose amounts of trans-fat in products. Many brands label their products legally now as "zero grams" trans-fat, which in fact means less than 500 mg trans-fat per serving.
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Butter versus margarine
The controversy over butter and margarine regarding which should be used as a spread or for cooking rests on how many cholesterol, saturated fats, and trans fatty acids each has.
Butterfat contains 2-5% trans fatty acids (mainly C18:1), and butter has high levels of cholesterol and saturated fat. The FDA states that healthy people should not consume more than 200mg of cholesterol each day and butter has 33mg of cholesterol in each tablespoon. A healthy range of saturated fat intake is 10-15g each day. One tablespoon contains over 7g of saturated fat. For this reason, some people recommend that you should limit butter in your diet. This formula is called into question when foods that are very low in saturated fat, yet high in cholesterol, like shrimp, are factored into the equation. Studies have shown that actual cholesterol consumption isn't the direct cause of high cholesterol, rather it is saturated fat consumption.
Vegetable shortenings do not contain any cholesterol and have only 3g of saturated fat per tablespoon. However, they are high in transfatty acids.
Margarine contains no cholesterol and has low levels of saturated fat, but some products have high trans fat levels. Stick margarine contains the most trans fat; tub or liquid margarine has about two-thirds less. Trans-fat-free varieties of margarine in a tub form are available.
from en.wikipedia.org/wiki/Margerine
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