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You may have heard that margarine has a type of unsaturated fat called "trans" fat. "Trans" fats appear to raise blood cholesterol more than other unsaturated fats, but not as much as saturated fats. "Trans" fats are formed when vegetable oil is hardened or "hydrogenated" to make margarine or shortening. The harder the margarine or shortening, the more likely it is to contain more "trans" fat. Read the ingredient label to choose margarines containing liquid vegetable oil as the first ingredient rather than hydrogenated or partially hydrogenated oil. Use the nutrition label to choose margarines with the least amount of saturated fat. |