Margarine disease

In 1960 there were epidemics in Germany and Holland called the margarine disease. The disease had a clinical picture similar to erythema multiforme and was attributed to an emulsifier used in the preparation of a certain brand of margarine. The Dutch epidemic was reviewed by Mali and Malten (1966). They emphasized that opinions were divided as to the etiological significance of margarine. 

Ihe end products of the hydrogenatiai of fish oils used in margarines have been examined for their relation to the develc ent of heart disease, a concern which is in direct contrast to fish oil s potentially protective effects. 

In general, ALA intake was associated with reduced risks of cardiovascular disease in many of the large population studies despite inconsistencies in serum lipid data. Only one study (Zutphen Elderly Study) did not report a benefit of ALA in reducing cardiovascular disease (Oomen et al., 2001). However, this study relied on dietary intake of ALA from margarine and meat thus raising questions regarding the outcome of the study. 

Not all the double bonds are hydrogenated, of course margarine manufacturers are desperate to tell us that their products are still high in unsaturated fatty acids . Many also advertise that they are low in trans unsaturated fatty acids, because of a suggested link between incidence of coronary heart disease and trans unsaturated fatty acid intake. 

The precursors of vitamins D2 and D3 are ergosterol and 7-dehydrocholesterol, respectively. These precursors or provitamins can be converted into the respective D vitamins by irradiation with ultraviolet light. In addition to the two major provitamins, there are several other sterols that can acquire vitamin D activity when irradiated. The provitamins can be converted to vitamin D in the human skin by exposure to sunlight. Because very few foods are good sources of vitamin D, humans have a greater likelihood of vitamin D deficiency than of any other vitamin deficiency. Enrichment of some foods with vitamin D has significantly helped to eradicate rickets, which is a vitamin D deficiency disease. Margarine and milk are the foods commonly used as carrier for added vitamin D. 

Health Claims. Approved health claims with potential applicability to margarines or spreads are the relationships between fat and cancer, saturated fat and cholesterol and risk of heart disease, and sodium and hypertension. A food that contains more than 13 g of fat, 4 g of saturated fat, 60 mg of cholesterol, or 480 mg of sodium per serving or per 50 g is disqualified from making any health claim. In addition the product must qualify as low fat for the cancer claim, low fat, low saturated fat, and low cholesterol for the coronary heart disease claim, and low sodium for the hypertension claim. The first two claims, therefore, would be limited to spreads containing 6% or less fat, and the hypertension claim would require the spread to contain less than 140 mg of sodium per 50 g (approximately 0.7% salt). 

Margarine has an excellent health record in regard to food-borne disease of microbial origin. An implication in the British press in 1989 that a case of listeriosis... 

Pasteurization of the water-milk phase is a very important process. The pasteurization kills microorganisms that cause disease. If infections occur, the reason is either that heat treatment has not been properly performed or that the water-milk phase has been reinfected after pasteurization (84). Due to this it is important to monitor the pasteurization process carefully in order to make sure that the water-mdk phase is treated in the prescribed manner. Proper storage conditions for the pasteurized batch before use in the emulsion preparation are also important. Pasteurization of the complete margarine emulsion as shown in Figure 27 is often done to minimize the risk of reinfection and to ensure the best possible storage properties of the finished margarine product. 

Humans had consumed butter for thousands of years before France introduced the world to margarine in the late 1860s by 1874, margarine had reached the United States. Margarine consumption has increased rapidly, due in part to an increased risk of heart disease that has been associated with consumption of butter. 

To test the hypothesis that the increased consumption of altered PUFA (for example, margarine) has an influence on the increasing prevalence of IgE-mediated disease, a cross-sectional study of over 2,000 German children looked at what they used as a spread, comparing margarine with butter. The results showed that margarine was associated with IgE sensitisation, and with rhinitis symptoms in boys [92(111), 93(111)]. 

Under American law, the experience has been quite similar. The Massachusets statute of 1785 adopted a standard of "diseased, corrupted, contagious, or unwholesome" substances.(6) The 1886 margarine statute used a standard of "deleterious to public health." (IJ.) Both in 1906 and in 1938, Congress prohibited any added "poisonous or deleterious substance" that may render the food "injurious to health."(13,18)... 

Margarines are less preferable than oils for good health. Since the melting points of margarines are higher than that of human body temperature, they may cause some coronary diseases. 

Use The refined oil is used in the production of edible fats, margarines, and special margarine products [MCT margarine see triglycerides] for consumption, in particular, by people with metabolic diseases, as well as cocoa butter substitute fats. It is also used for cook-... 

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