The true benefits of opting for spreads


Juliet Howarth Margarine & Spreads Association Sir; I read your recent Focus On butter and spreads with great interest but would like to address a couple of points ('Spreading the good news', The Grocer, 7 July, p43). The fact that butter contains more saturated fat than spreads made from hydrogenated vegetable oil is only partly true. Spread brands contain at least 25% less saturated fat, but none contain partially hydrogenated oils. These were removed nearly two years ago. As such, all spreads on sale in the UK are virtually free from trans-fatty acids, meaning consumers do not need to be torn between health benefits any longer. They are lower in saturated fat and richer in essential Omega-3, and six polyunsaturated and monounsaturated oils. On average, we are eating 17% too much saturated fat each day and switching to spreads can make a big difference. Some brands contain up to 83% less saturated fat. Arla Foods' Lorraine Crowe states that people are turning to 100% natural products, such as butter, rather than those containing artifical ingredients, such as some margarine products. Many people are turning to products, which they perceive to be more natural but, in this case, perception is not fact. Butter and spreads come from natural sources and go through similar manufacturing processes. This misunderstanding means that many people are making choices that are not in the best interests of their health. Incidentally, the term 'margarine' is tightly defined by law to mean a product made from vegetable and/or animal fats with a fat content of not less than 80% but less than 90%. There are no spreads on sale containing these fat levels any more. We are currently rebranding to reflect this.


Topics