Is margarine actually better for me than butter?

By Evangeline Mantzioris
Updated June 28 2018 - 1:24pm, first published September 14 2017 - 12:00am
The type of fatty acid is what’s most important when choosing a spread.
The type of fatty acid is what’s most important when choosing a spread.

ONLY 20 years ago butter was the public villain – contributing to raised cholesterol levels and public concern over an increased risk of heart disease. Now this public perception seems to have been reversed, and reality cooking shows seem to use butter in every recipe. But what has caused this shift in perceptions and is it based on scientific evidence?

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