BACK TOTOP Browse A-ZSearchBrowse A-ZABCDEFGHIJKLMNOPQRSTUVWXYZ0-9 E-mail FormEmail ResultsName:Email address:Recipients Name:Recipients address:Message: Print-FriendlyBookmarksbookmarks-menuButter, margarine, and cooking oilsCholesterol - butter; Hyperlipidemia - butter; CAD - butter; Coronary artery disease - butter; Heart disease - butter; Prevention - butter; Cardiovascular disease - butter; Peripheral artery disease - butter; Stroke - butter; Atherosclerosis - butterSome types of fat are healthier for your heart than others. Butter and other animal fats and solid margarine may not be the best choices. Alternatives to consider are liquid vegetable oil, such as olive oil.What to Use When CookingWhen you cook, solid margarine or butter is not the best choice. Butter is high in saturated fat, which can raise your cholesterol. It can also increase your chance of heart disease. Some margarines have some saturated fat plus trans-fatty acids, which can also be bad for you. Both of these fats have health risks.Saturated fatSaturated fat is a type of dietary fat. It is one of the unhealthy fats, along with trans fat. These fats are most often solid at room temperature....ImageRead Article Now Book Mark Article Some guidelines for healthier cooking:Use olive or canola oil instead of butter or margarine. Choose soft margarine (tub or liquid) over harder stick forms. Choose margarines with liquid vegetable oil, such as olive oil, as the first ingredient.What Not to Use When CookingYou should not use:Margarine, shortening, and cooking oils that have more than 2 grams of saturated fat per tablespoon (read the nutrition information labels). Hydrogenated and partially hydrogenated fats (read the ingredients labels). These are high in saturated fats and trans-fatty acids. Partially hydrogenated fatsTrans fat is a type of dietary fat. Of all the fats, trans fat is the worst for your health. Too much trans fat in your diet increases your risk fo...ImageRead Article Now Book Mark Article Shortening or other fats made from animal sources, such as lard.Open ReferencesReferencesArnett DK, Blumenthal RS, Albert MA, et al. 2019 ACC/AHA Guideline on the primary prevention of cardiovascular disease: executive summary: a report of the American College of Cardiology/American Heart Association Task Force on Clinical Practice Guidelines. J Am Coll Cardiol. 2019;74(10):1376-1414. PMID: 30894319 pubmed.ncbi.nlm.nih.gov/30894319/.Hensrud DD, Heimburger DC. Nutrition's interface with health and disease. In: Goldman L, Schafer AI, eds. Goldman-Cecil Medicine. 26th ed. Philadelphia, PA: Elsevier; 2020:chap 202.Mozaffarian D. Nutrition and cardiovascular and metabolic diseases. In: Libby P, Bonow RO, Mann DL, Tomaselli, GF, Bhatt DL, Solomon SD, eds. Braunwald's Heart Disease: A Textbook of Cardiovascular Medicine. 12th ed. Philadelphia, PA: Elsevier; 2022:chap 29.Ramu A, Neild P. Diet and nutrition. In: Naish J, Syndercombe Court D, eds. Medical Sciences. 3rd ed. Philadelphia, PA: Elsevier; 2019:chap 16.AllVideoImagesTogSaturated fat - illustration Saturated fat can raise blood cholesterol and can put you at risk for heart disease and stroke. You should limit your intake of any foods that are high in saturated fat. Sources of saturated fat include whole-milk dairy products, like cheese, ice cream and butter. Animal fats such as beef, pork or chicken, but not fish, are also high in saturated fats. Vegetable sources of saturated fat include coconut and palm oils. When looking at a food label, pay close attention to the percentage of saturated fat. The American Heart Association recommends aiming for a dietary pattern that achieves 5% to 6% of calories from saturated fat. For example, if you need about 2,000 calories a day, no more than 120 calories should come from saturated fats. This is equal to about 13 grams of saturated fat.Saturated fatillustrationSaturated fat - illustration Saturated fat can raise blood cholesterol and can put you at risk for heart disease and stroke. You should limit your intake of any foods that are high in saturated fat. Sources of saturated fat include whole-milk dairy products, like cheese, ice cream and butter. Animal fats such as beef, pork or chicken, but not fish, are also high in saturated fats. Vegetable sources of saturated fat include coconut and palm oils. When looking at a food label, pay close attention to the percentage of saturated fat. The American Heart Association recommends aiming for a dietary pattern that achieves 5% to 6% of calories from saturated fat. For example, if you need about 2,000 calories a day, no more than 120 calories should come from saturated fats. This is equal to about 13 grams of saturated fat.Saturated fatillustrationA Closer Look Diabetes diet - InDepth(In-Depth)Leukemia(Alt. 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Medicine)Self Care Butter, margarine, and cooking oilsManaging your weight gain during pregnancyDietary fats explainedRelated Information Heart bypass surgery(Surgery)Carotid artery surgery - open(Surgery)Angioplasty and stent placement - carotid artery(Surgery)Heart bypass surgery - minimally invasive(Surgery)Cardiac ablation procedures (Surgery)Heart pacemaker(Surgery)Implantable cardioverter-defibrillator(Surgery)Heart failure(Condition)High blood cholesterol levels(Condition)High blood pressure in adults – hypertension(Condition)Angina - discharge(Discharge)Heart attack – discharge(Discharge)Angioplasty and stent - heart - discharge (Discharge)Aspirin and heart disease(Self-Care)Being active when you have heart disease(Self-Care)Cardiac catheterization - discharge (Discharge)Controlling your high blood pressure(Self-Care)Heart bypass surgery - discharge(Discharge)Heart bypass surgery - minimally invasive - discharge(Discharge)Heart disease - risk factors(Self-Care)Coronary artery disease - InDepth(In-Depth)Cholesterol - InDepth(In-Depth)Heart-healthy diet - InDepth(In-Depth) Review Date: 8/16/2022 Reviewed By: Michael A. Chen, MD, PhD, Associate Professor of Medicine, Division of Cardiology, Harborview Medical Center, University of Washington Medical School, Seattle, WA. Also reviewed by David C. Dugdale, MD, Medical Director, Brenda Conaway, Editorial Director, and the A.D.A.M. Editorial team. The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. No warranty of any kind, either expressed or implied, is made as to the accuracy, reliability, timeliness, or correctness of any translations made by a third-party service of the information provided herein into any other language. © 1997- A.D.A.M., a business unit of Ebix, Inc. 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Butter, margarine, and cooking oilsCholesterol - butter; Hyperlipidemia - butter; CAD - butter; Coronary artery disease - butter; Heart disease - butter; Prevention - butter; Cardiovascular disease - butter; Peripheral artery disease - butter; Stroke - butter; Atherosclerosis - butterSome types of fat are healthier for your heart than others. Butter and other animal fats and solid margarine may not be the best choices. Alternatives to consider are liquid vegetable oil, such as olive oil.What to Use When CookingWhen you cook, solid margarine or butter is not the best choice. Butter is high in saturated fat, which can raise your cholesterol. It can also increase your chance of heart disease. Some margarines have some saturated fat plus trans-fatty acids, which can also be bad for you. Both of these fats have health risks.Saturated fatSaturated fat is a type of dietary fat. It is one of the unhealthy fats, along with trans fat. These fats are most often solid at room temperature....ImageRead Article Now Book Mark Article Some guidelines for healthier cooking:Use olive or canola oil instead of butter or margarine. Choose soft margarine (tub or liquid) over harder stick forms. Choose margarines with liquid vegetable oil, such as olive oil, as the first ingredient.What Not to Use When CookingYou should not use:Margarine, shortening, and cooking oils that have more than 2 grams of saturated fat per tablespoon (read the nutrition information labels). Hydrogenated and partially hydrogenated fats (read the ingredients labels). These are high in saturated fats and trans-fatty acids. Partially hydrogenated fatsTrans fat is a type of dietary fat. Of all the fats, trans fat is the worst for your health. Too much trans fat in your diet increases your risk fo...ImageRead Article Now Book Mark Article Shortening or other fats made from animal sources, such as lard.Open ReferencesReferencesArnett DK, Blumenthal RS, Albert MA, et al. 2019 ACC/AHA Guideline on the primary prevention of cardiovascular disease: executive summary: a report of the American College of Cardiology/American Heart Association Task Force on Clinical Practice Guidelines. J Am Coll Cardiol. 2019;74(10):1376-1414. PMID: 30894319 pubmed.ncbi.nlm.nih.gov/30894319/.Hensrud DD, Heimburger DC. Nutrition's interface with health and disease. In: Goldman L, Schafer AI, eds. Goldman-Cecil Medicine. 26th ed. Philadelphia, PA: Elsevier; 2020:chap 202.Mozaffarian D. Nutrition and cardiovascular and metabolic diseases. In: Libby P, Bonow RO, Mann DL, Tomaselli, GF, Bhatt DL, Solomon SD, eds. Braunwald's Heart Disease: A Textbook of Cardiovascular Medicine. 12th ed. Philadelphia, PA: Elsevier; 2022:chap 29.Ramu A, Neild P. Diet and nutrition. In: Naish J, Syndercombe Court D, eds. Medical Sciences. 3rd ed. Philadelphia, PA: Elsevier; 2019:chap 16.