Answer to Question 1
ANS:
The American Heart Association has stated that because butter is rich in both saturated fat and cholesterol whereas margarine is made from vegetable fat with no dietary cholesterol, margarine is still preferable to butter. Be aware that soft margarines (liquid or tub) are less hydrogenated and relatively lower in trans-fatty acids; consequently, they do not raise blood cholesterol as much as the saturated fats of butter or the trans fats of hard (stick) margarines do. Many manufacturers are now offering nonhydrogenated margarines that are trans-fat free. In addition, manufacturers have developed margarines fortified with plant sterols that lower blood cholesterol.
Answer to Question 2
Research into the health benefits of the long-chain omega-3 poly- unsaturated fatty acids began with a simple observation: the native peoples of Alaska, northern Canada, and Greenland, who eat a traditional diet rich in omega-3 fatty acids, notably EPA (eicosapentaenoic acid) and DHA (docosaheaenoic acid), have a remarkably low rate of heart disease even though their diets are relatively high in fat. These omega-3 fatty acids help to protect against heart disease by:
Reducing blood triglycerides
Stabilizing plaque
Lowering blood pressure and resting heart rate
Reducing inflammation
Serving as precursors to eicosanoids
Research studies have provided strong evidence that increasing omega-3 fatty acids in the diet supports heart health and lowers the rate of deaths from heart disease. For this reason, the American Heart Association recommends including fish in a heart-healthy diet. People who eat some fish each week can lower their risks of heart attack and stroke.
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