Manteiga vs margarina

Abstract

This study provides a comparative analysis of margarine and butter, focusing on their nutritional compositions, production methods, and health implications. Butter, traditionally used, has distinctive sensory characteristics, while margarine, developed in the 19th century as an economic alternative, has undergone innovations to reduce trans fats and improve fatty acid profiles. The research suggests that modern margarines, with lower environmental impact and more favorable nutritional profiles, surpass butter in terms of health. The methodology involved a narrative review of scientific literature, articles, books, and official documents on the topic, focusing on the evolution of both products and market trends. The study also highlights the influence of marketing on consumers' food choices, often prioritizing emotional claims over scientific data. It concludes that for those concerned with cardiovascular health, margarine is a nutritionally superior and more sustainable option.