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Swapping Butter For Plant-Based Oil Reduces Risk Of Premature Death, Says New Study
(plantbasednews.org)
this post was submitted on 28 Mar 2025
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Occam's Razor has to be employed here:
They are both sources of fat, one animal basis, one vegetable basis.
Ultimately, the overall amount of fat consumed and the ratio to carbohydrates is probably key.
People will gladly put butter on bread, but not smear it in olive oil -- same with the idea of mashed potatoes.
You can use margarine for buttering your toast and mix it into mashed potatoes with oat milk.
Update: further investigation into this topic has revealed that the information in my previous comment is out of date. Trans fats in margarine have been effectively outlawed in most countries (starting properly in the US in 2021). The solution from the companies making margarine was instead of partially hydrogenating oils, they fully hydrogenated them, turning them into a fully saturated fat similar to coconut oil or avocado oil.
However, to achieve the same result as the partially hydrogenated form, they are now using fat interesterification, which hasn't really been researched enough to know the full health implications, but the studies that have been done so far seem to indicate it's not healthy.
There are currently no laws or regulations forcing companies to reveal the use of interesterified fats in a product, but they are likely used wherever the older trans-fat containing margarine was previously used.
Apologies for spreading outdated information!
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