Some types of fat are healthier for your heart than others. Butter and other animal fats and solid margarine are not the best choices. Choose liquid vegetable oils or margarines made from these oils when possible.
Cholesterol - butter; Hyperlipidemia - butter; CAD - butter; Coronary artery disease - butter; Heart disease - butter; Prevention - butter; Cardiovascular disease - butter; Peripheral artery disease - butter; Stroke - butter; Atherosclerosis - butter
When you cook, solid margarine or butter is not the best choice. Butter is high in saturated fat, which can raise your cholesterol. It can also increase your chance of heart disease. Most margarines have some saturated fat plus trans-fatty acids, which can also be bad for you. Both of these fats have health risks.
Some guidelines for healthier cooking:
- Use olive or canola oil instead of butter or margarine.
- Choose soft margarine (tub or liquid) over harder stick forms.
- Choose margarines with liquid vegetable oil, such as olive oil, as the first ingredient.
- Even better, choose "light" margarines that list water as the first ingredient. These are even lower in saturated fat.
- If you have high cholesterol, talk with your health care provider about using margarines made from plant sterols or stanols. These are made from soybean and pine tree oils, and they can help lower your LDL cholesterol (the bad cholesterol). But these margarines are not yet recommended for children, pregnant women, and people who do not have high cholesterol.
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