Margarine and butter purchases of 1,061 southern households are reported. These families purchased twelve times as much margarine as butter. Medium-income households, those headed by grammar school-educated persons, households headed by farmers, those with an unemployed homemaker, and white households bought more margarine, on the average, than those in other categories. High-income households and those headed by retired/unemployed persons, on the other hand, generally purchased more butter. In these southern households, margarine purchases would have contributed significantly to "advised" caloric and fat intakes.
Download full-text PDF |
Source |
---|
Food Sci Biotechnol
January 2025
School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, 450001 Henan People's Republic of China.
Food Chem
December 2024
Institute of Quality Standard and Testing Technology for Agro-products, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, PR China.
With development of modern food industry, plant-based milk products are widely used to replace dairy products to cook different kinds of food. Due to different origins, it is necessary to assess the nutrition difference between dairy and plant-based milk products. Phospholipids and unsaturated fatty acids, as the important nutrients in cream and butter, were closely related to body development and health.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences Tehran Iran.
This study aims to comparatively analyze butter, ghee, and margarine fatty acid profiles and their implications for healthier fat and oil group choices. In this cross-sectional study, 60 samples from best-selling brands of butter, ghee, and margarine were randomly selected from five food chain stores in Tehran, Iran. Then, all the samples were coded, packed in cool conditions, and sent to the laboratory to determine the fatty acid profiles by using gas chromatography (GC).
View Article and Find Full Text PDFCompr Rev Food Sci Food Saf
January 2025
Parul Institute of Technology, Parul University, Vadodara, Gujarat, India.
The margarine market is growing globally due to its lower cost, ease of availability, large-scale commercialization, and expanding market in the bakery and confectionary industries. Butter contains greater amounts of saturated fat and has been associated with cardiovascular diseases. The trans fats generated through the hydrogenation process have several adverse impacts on human health, such as the risk of atherosclerosis, coronary heart disease, postmenopausal breast cancer, vision and neurological system impairment, type II diabetes, and obesity.
View Article and Find Full Text PDFCan J Public Health
October 2024
Centre de Recherche en Santé Publique (CReSP), Université de Montréal et CIUSSS du Centre-Sud-de-l'Île-de-Montréal, Montreal, QC, Canada.
Objective: To examine the associations between food security status and dietary patterns among first-time food-aid users.
Methods: From September 2018 to January 2020, a sample of 1001 newly registered food-aid users from 106 community-based food donation organizations were recruited across urban, rural, and peri-urban areas in four administrative regions of the province of Quebec, Canada. The Household Food Security Survey Module (HFSSM) and the Short Diet Questionnaire (SDQ) were used to assess food security status and food intake, respectively.
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!