A: Good question. It is one that even researchers keep asking over and over. At first it was thought that margarine was better for you because it has less saturated fat than butter. Saturated fat has been shown to increase risk of heart disease.

What you can do is look for margarines with no trans fatty acids (or at least less) or tub margarines, which have less trans fat by nature. Trans fatty acids are formed when hydrogen is added to liquid fat in order to make them solid for use in a variety of products (sounds lovely, doesn't it?). To determine whether a food item contain trans fat, check out the ingredient list for tell-tale signs; If "partially hydrogenated oil" is listed, chances are the product contains some amount of trans fat.

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