Wow!!~~ Yummy~~!!!
I believe all of you had ate a toast before. So, what are you usually prefer to put on the top of your toast?? Butter? Fruits Jam? Peanut butter?
well well well~ did you actually know these are all flavourings ? And did u really know how much cholesterol that intake into your body?
If you really do? did you prefer more to butter or margarine for your toast?
The recent past has focused on the potential benefits or adverse effects of butter over different types of margarines, usually focus to their relative content of polyunsaturated, saturated, and trans fatty acids, and the impact of these on low-density lipoprotein (LDL) cholesterol levels.
Recently, a new class of margarines and other fat-derived products, eg, salad dressings, mayonnaise, containing plant-derived sterols that are intended for use to lower blood cholesterol levels have been introduced into the food supply. These products are being marketed to low-saturated-fat and low-cholesterol diets to maximize reductions in LDL cholesterol levels by the meant of dietary.
By the way, margarines are obviously better than butter because they are derived by plant instead of animal's fats. This ingrdient that derived from plant is actually called plant-derived sterol. Let me talk more about sterol and it will make you have a clearer picture of this plant-derived sterol.
Sterols represent a group of compounds that are alcoholic derivatives of cyclopentanoperhydrophenanthrene and are an essential structure of cell membranes in animals and plants. Cholesterol is the sterol of mammalian cells, whereas multiple sterols, or phytosterols, are produced by plants.
Plant derived sterols, although structurally similar to cholesterol, are not synthesized by the human body. They are very poorly absorbed by the human intestine. The specific plant derived sterols that are currently incorporated into foods intended to lower blood cholesterol levels are extracted from soybean oil or pine tree oil.
The plant sterols currently incorporated into foods are esterified to unsaturated fatty acids to increase lipid solubility, thus allowing maximal incorporation into a limited amount of fat. Some plant sterols currently available are saturated, to form the stanol derivatives, sitostanol and campestanol, which after esterification form stanol esters.
The impact of the sterol or stanol ester which containing fats on LDL cholesterol lowering is relatively consistent regardless of whether the background diet is similar to that currently consumed or reduced in total fat, saturated fat, and cholesterol, consistent with current guidelines for hypercholesterolemic individuals, and whether the plant sterol ester–containing fats have been incorporated into regular fat or reduced fat products.
Both unsaturated and saturated forms of plant sterols have been used in the studies. Comparative investigations of the relative efficacy of these 2 preparations in regular-fat margarine have recently been reported. Superimposed on a background diet high in total and saturated fat, 2 to 3 g/d taken in 2 divided doses of both sitostanol ester and sitosterol ester in margarine resulted in 10% to 13% reductions in LDL cholesterol and no significant change in HDL cholesterol levels. An additional study has compared the effect of 2 reduced-fat which is 40% of fat in margarines containing stanol esters, which derived from either tall oil or soybean oil, within the context of diets criteria. The efficacy of both preparations was similar, with a decrease of 9% in LDL cholesterol levels.
Thus, it is better to take margarines rather than butter because it is lower cholesterol levels.
Furthermore, if you need a healthier meal in your day, you should pay more attention on the supplement facts on every food that you eat. This can advise you more by taking healthier food.
Below is the example of supplement facts in a food product.
