The process that makes non-hydrogenated margarine is called fractionation and it is a process that dates back more than a century, in the industrial field, when parts of some fats were separated by decantation using centrifugal force to separate liquids from solids. Nowadays fractionation takes place dry and is part of a complex chemical ... (Read the full Tiiip)
The best studies on vegetable margarine.
And a video on related risks.
Cardiovascular disease and trans fatty acids: legal act necessary.Wilczek MM, Olszewski R, Krupienicz A.Pol Merkur Lekarski. 20 ...
Cardiovascular disease and trans fatty acids: legal act necessary. Wilczek MM, Olszewski R, Krupienicz A. Pol Merkur Lekarski. 2018 Feb 23;44(260):71-74.
Endoplasmic reticulum stress may be involved in insulin resistance and lipid metabolism disorders of the white adipose tissues induced by high-fat diet containing industrial trans-fatty acids. Zhu W, Niu X, Wang M, Li Z, Jiang HK, Li C, Caton SJ, Bai Y. Diabetes Metab Syndr Obes. 2019 Aug 29;12:1625-1638. doi: 10.2147/DMSO.S218336.
Some biochemical studies on trans fatty acid-containing diet. Ali Abd El-Aal Y, Mohamed Abdel-Fattah D, El-Dawy Ahmed K. Diabetes Metab Syndr. 2019 May - Jun;13(3):1753-1757. doi: 10.1016/j.dsx.2019.03.029.
Depot-specific inflammation with decreased expression of ATM2 in white adipose tissues induced by high-margarine/lard intake. Wang N, Guo J, Liu F, Wang M, Li C, Jia L, Zhai L, Wei W, Bai Y. PLoS One. 2017 Nov 15;12(11):e0188007. doi: 10.1371/journal.pone.0188007.
An Adolescent and Early Adulthood Dietary Pattern Associated with Inflammation and the Incidence of Breast Cancer. Harris HR, Willett WC, Vaidya RL, Michels KB. Cancer Res. 2017 Mar 1;77(5):1179-1187. doi: 10.1158/0008-5472.CAN-16-2273.
Trans fatty acids and cholesterol levels: An evidence map of the available science. Liska DJ, Cook CM, Wang DD, Gaine PC, Baer DJ. Food Chem Toxicol. 2016 Dec;98(Pt B):269-281. doi: 10.1016/j.fct.2016.07.002.
Zein based oil-in-glycerol emulgels enriched with β-carotene as margarine alternatives. Chen XW, Fu SY, Hou JJ, Guo J, Wang JM, Yang XQ. Food Chem. 2016 Nov 15;211:836-44. doi: 10.1016/j.foodchem.2016.05.133.
Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information. Vučić V, Arsić A, Petrović S, Milanović S, Gurinović M, Glibetić M. Food Chem. 2015 Oct 15;185:437-40. doi: 10.1016/j.foodchem.2015.04.018.
Trans fatty acids - A risk factor for cardiovascular disease. Iqbal MP. Pak J Med Sci. 2014 Jan;30(1):194-7. doi: 10.12669/pjms.301.4525
The process that makes non-hydrogenated margarine is called fractionation and it is a process that dates back more than a century, in the industrial field, when parts of some fats were separ ...
The process that makes non-hydrogenated margarine is called fractionation and it is a process that dates back more than a century, in the industrial field, when parts of some fats were separated by decantation using centrifugal force to separate liquids from solids. Nowadays fractionation takes place dry and is part of a complex chemical separation process.
Unfortunately, to obtain non-hydrogenated margarine, vegetables such as coconut oil, coconut fat, palm oil, heart palm oil are used, which contain significantly saturated fats.Moreover, the chemical process with which these plants are treated worsens the situation from a healthy point of view.
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 (1).
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. Moreover, animal models with high fat content represent the classic and most common method to study obesity. The results of this study showed that a high dietary intake of margarine and lard could induce a specific inflammation of the deposit with a reduced expression of anti-inflammatory type M2 adipose tissue in white adipose tissues (2).
(1) Bratisl Lek Listy. 2016;117(5):251-3. New data on harmful effects of trans-fatty acids. Ginter E, Simko V.
Cabras P, Martelli A. Chimica degli alimenti. 1° Ed. 2004, Piccin
(2) Depot-specific inflammation with decreased expression of ATM2 in white adipose tissues induced by high-margarine/lard intake. Wang N, Guo J, Liu F, Wang M, Li C, Jia L, Zhai L, Wei W, Bai Y. PLoS One. 2017 Nov 15;12(11):e0188007. doi: 10.1371/journal.pone.0188007
Non-hydrogenated vegetable margarine 
Trans-fatty acids
