Effects of butter and 2 types of margarine on blood lipid and lipoprotein concentrations were compared in a controlled diet study with 23 men and 23 women. Table spreads, added to a common basal diet, provided 8.3% of energy as fat. Diets averaged 34.6% of energy as fat and 15.5% as protein. Each diet was fed for 5 wk in a 3 x 3 Latin-square design. One margarine (TFA-M) approximated the averag...

The relation between gastric emptying and the intragastric distribution of300 ml radiolabelied beef consomme with and without 60 g margarine was investigated by performing randomised, paired gammacamera studies in seven healthy male volunteers (aged 20-22 years). The low calorie bland meal emptied rapidly from both the proximal and distal stomach after a short lag period (4-6 min), during which...

During the post-war period, margarine was re-conceptualised as a value-added product with distinct health benefits. This article contextualises the advertising of margarine as a healthy food, focusing on Unilever's Flora brand as an important case study in legitimising the emergent role of disease prevention as a marketing tool. It uses the methodology of visual culture to examine how advertisi...

In our recent paper ‘Does prenatal exposure to vitamin D-fortified margarine and milk alter birth weight? A societal experiment’ published in British Journal of Nutrition we explored the association between a national vitamin D fortification programmes of margarine and milk and birth weight. Based on available official documents from the Nordic Council of Ministers the initiation of vitamin D f...

The purpose of this study was to test if replacement of trans fatty acids by palmitic acid in an experimental margarine results in unfavourable effects on serum lipids and haemostatic factors. We have compared the effects of three different margarines, one based on palm oil (PALM-margarine), one based on partially hydrogenated soybean oil (TRANS- margarine) and one with a high content of polyun...

Background and Objectives: Canola oil is very low in saturated fatty acid (~8 %), which makes it suitable for application as dressing for salad. Canola oil is liquid, thus its application in the production of margarine and shortening is limited. The present study provides information about the effects of monoacylglycerols (MAG) as the structuring agent on physical, microstructure and rheologica...