CLINICAL KNOWLEDGE MAGAZINE
4 min read
Butter versus Margarine
Felix Weber
✓
Diets Premium Medical Expert • 23.03.2026
✓
Scientifically reviewed by a clinical dietitian:
This article has been peer-reviewed for adherence to IŻŻ, WHO, and PTGiP clinical nutritional standards.
| CLINICAL KNOWLEDGE MAGAZINE CLINICAL KNOWLEDGE MAGAZINE | min read 4 min |
| Diets Premium Medical Expert Felix Weber | Scientifically reviewed by a clinical dietitian 23.03.2026 |
Smart Voice
•Listen to the article content live
0:00
/
0:00
Key Takeaways
Butter is a type of fat that is produced from cow, goat, or sheep's milk. Margarine is also a type of fat that is manufactured from liquid vegetable oils. We often ask ourselves, which is healthier: butter or margarine? In this article, you will find information about the properties of both fats and their impact on health.
Meal Plan
Want to apply these guidelines in your daily diet?
Our smart diet generator creates a tailored meal plan in 3 minutes based on the recommendations in this article.
Butter and its Nutritional Constituents
Butter constitutes a product of animal origin, created solely from cow's milk or its milk products (cream). A product marked on the label as 'butter' should contain no less than 80–90% milk fat, up to 16% water, and no more than 2% of the dry weight of non-fat milk. However, the composition of butter should not include the addition of vegetable fat. It is also essential to pay attention to the constituents present in dairy fat, as they are crucial for its nutritional value.
Fresh or chilled plant-based spreads
Fresh or chilled plant-based spreads are a type of vegetable product made from vegetable fats. There are two types of plant-based spreads - hard and soft - that are used for spreading on bread. The spreads are obtained through the process of hardening (hydration) and the process of changing the consistency, e.g. over-striking. The process of hardening occurs in the presence of heavy metals. During these processes, the health conformation changes from heavy to transformer conformation. This is the most common way to harden vegetable oils during the production of solid fats, in which significant amounts of trans fatty acids are generally found. Trans fatty acids, as previously mentioned, are harmful to health, as are saturated fatty acids.
Edible fats: comparison of butter and margarine
Both butter and margarine are subject to ongoing debates and discussions. Some claim that butter is better, while others prefer margarine. Official dietary recommendations suggest replacing butter with soft high-quality margarines. However, recent scientific studies increasingly question claims about the harmfulness of butter. It's also worth considering replacing traditional spreads with vegetable oils, such as olive oil or flaxseed oil, which are significantly healthier than butter and spreads. However, it's important to remember moderation and consume the mentioned products in reasonable amounts.
Felix Weber
Diets Premium Medical Expert
Member of the Diets Premium clinical editorial board. Specializes in medical diet therapy, metabolic health, and nutritional planning.
View Profile →
