Hydrogenated margarine is born from an industrial hydrogenation process with which vegetable fats take the form similar to that of animal fats, taking on a more pronounced consistency and able to resist decay.

Hydrogenation is a chemical reaction where hydrogen molecules are added to other compounds, typically unsaturated fats. This process involves the use of a metal catalyst, such as nickel, at high temperatures and pressures to break the double bonds in unsaturated fats and saturate them with hydrogen atoms. This alters the physical properties of the oil:

From Liquid to Solid. Transforming liquid vegetable oils into solid or semi-solid fats makes them more suitable for spreading and baking, mimicking the texture of butter.

Increased Stability. Hydrogenated fats are less prone to rancidity, extending the shelf life of products containing them.

Trans Fats Formation. Partial hydrogenation, a common method used to achieve a semi-solid state, often results in the creation of trans fatty acids. Unlike the cis configuration of natural unsaturated fats, trans fats have a linear structure that contributes to cardiovascular diseases by raising LDL (bad) cholesterol levels and lowering HDL (good) cholesterol levels.

Unfortunately, in order to obtain hydrogenated margarine, vegetables such as coconut oil, coconut fat, palm oil and palm heart oil are used, which contain saturated fat (1) to a significant extent. What's more, the chemical process by which these vegetables are processed makes the situation worse from a health point of view. In practice, the formation of trans fats facilitates the formation of harmful LDL cholesterol in the cardiovascular system (2). Margarine, like lard, is a major source of trans fatty acids and saturated fatty acids. The association between these fats and a high risk of cardiovascular disease has been widely demonstrated (3).

Margarine therefore is a complex food product that includes several components in addition to hydrogenated fats:

• Vegetable Oils. The base of margarine, usually derived from soybean, corn, sunflower, or canola oils. These oils are chosen for their fatty acid profile and availability.
• Water or Milk Margarine can contain water or milk to create an emulsion, mimicking the creamy texture of butter.
• Emulsifiers. Substances like lecithin are added to maintain the stability of the oil-water mixture, preventing separation.
• Preservatives. To extend shelf life, preservatives prevent microbial growth.
• Flavorings and Colorings. Natural or artificial additives are used to make margarine taste and look more like butter.
• Vitamins. Some margarines are fortified with vitamins A and D, similar to butter.

Safety

The nutritional profile of margarine can vary widely depending on the type and amount of hydrogenated fats used. While newer formulations aim to minimize or eliminate trans fat content, the presence of these fats in older or less regulated products poses health concerns. The shift towards non-hydrogenated margarines reflects growing awareness of trans fats' health risks.

Consumers are advised to look for margarine products that contain no or minimal trans fats and are made with non-hydrogenated oils. Such products offer a healthier alternative to traditional hydrogenated margarines, providing the benefits of unsaturated fats without the risks associated with trans fats.

In summary, while hydrogenated margarine has been a staple in diets for its convenience and butter-like qualities, its health implications have led to significant changes in its composition. The move towards healthier fats in margarine production underscores the importance of dietary fats' quality over merely their physical properties.

References_____________________________________________________________________

(1) Ginter E, Simko V. New data on harmful effects of trans-fatty acids. Bratisl Lek Listy. 2016;117(5):251-3. doi: 10.4149/bll_2016_048. PMID: 27215959.

Abstract. Various margarines containing trans-fatty acids were marketed as being healthier because of the absence of cholesterol, suggesting to use margarine instead of butter. Fifteen years ago, research documented the grave health risk of trans-fats (T-fat). US FDA in 2015 finalized its decision that T-fat is not safe and set a three-year time limit for complete removal of T-fat from all foods. The greatest danger from T-fat lies in its capacity to distort the cell membranes. The primary health risk identified for T-fat consumption is an elevated risk of coronary heart disease. T-fats have an adverse effect on the brain and nervous system. T-fat from the diet is incorporated into brain cell membranes and alter the ability of neurons to communicate. This can diminish mental performance. Relationship between T-fat intake and depression risk was observed. There is growing evidence for a possible role of T-fat in the development of Alzheimer´s disease and cognitive decline with age.

(2) Mensink RP, Katan MB. Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N Engl J Med. 1990 Aug 16;323(7):439-45. doi: 10.1056/NEJM199008163230703. 

Abstract. Background: Fatty acids that contain a trans double bond are consumed in large amounts as hydrogenated oils, but their effects on serum lipoprotein levels are unknown....Conclusions: The effect of trans fatty acids on the serum lipoprotein profile is at least as unfavorable as that of the cholesterol-raising saturated fatty acids, because they not only raise LDL cholesterol levels but also lower HDL cholesterol levels.

(3) Wang N, Guo J, Liu F, Wang M, Li C, Jia L, Zhai L, Wei W, Bai Y. Depot-specific inflammation with decreased expression of ATM2 in white adipose tissues induced by high-margarine/lard intake. PLoS One. 2017 Nov 15;12(11):e0188007. doi: 10.1371/journal.pone.0188007. PMID: 29141038; PMCID: PMC5687764.

Abstract. A high-fat diet has been recognized as an important risk factor of obesity, with variable impacts of different fatty acid compositions on the physiological process. To understand the effects of a high-margarine/lard diet, which is a major source of trans fatty acids (TFAs)/ saturated fatty acids (SFAs), elaidic acid as a biomarker of margarine intake was used to screen affected adipokines on mature human adipocytes in vitro. Weaned male Wistar rats were fed a high-fat diet enriched with margarine/lard to generate obesity-prone (OP) and obesity-resistant (OR) models, which were then used to explore the inflammatory responses of depot-specific white adipose tissue. Adiposity, glucose and lipid metabolism parameters and macrophage cell markers were also compared in vivo. In the subcutaneous depot, a high-margarine diet induced elevated IL-6, MCP-1 and XCL1 expression levels in both M-OP and M-OR groups. High-lard diet-fed rats displayed higher protein expression levels of MCP-1 and XCL1 compared with the control group. In the epididymal depot, significantly elevated IL-6 production was observed in M-OP rats, and high-lard diet-fed rats displayed elevated IL-6 and decreased XCL1 expression. In the retroperitoneal depot, a high-margarine diet caused higher IL-6 and MCP-1 expression levels, a high-lard diet caused elevated IL-6 expression in L-OP/L-OR rats, and elevated XCL1 expression was observed only in L-OP rats. In general, CD206 mRNA levels were notably down-regulated by high-fat diet feeding in the above-mentioned depots. CD11c mRNA levels were slightly upregulated in the subcutaneous depot of OP rats fed a high-margarine/lard diet. In the epidydimal depot, higher expression levels of F4/80 and CD206 mRNA were observed only in high-margarine diet-fed OP rats. These results suggest that depot-specific inflammation with decreased expression of adipose tissue anti-inflammatory M2-type (ATM2) macrophages could be induced by high-margarine/lard intake.