German researchers assess health differences between butter and margarine

Tests by German consumer organisations found that some butter and margarine products contain residues of mineral oil, with the risk of contamination especially during the processing of plant oils used for margarine. The studies note that trans‑fatty acids, once common in margarine, are now largely absent from European products.

Butter, made from cow's milk fat, is high in saturated fatty acids and calories, while margarine is typically produced from vegetable oils such as rapeseed, sunflower, linseed, soy or olive oil. When formulated with high‑quality oils, margarine can have a more favourable fatty‑acid profile, including omega‑3 and omega‑6 fats that may support blood pressure and heart health. However, some margarine varieties contain higher amounts of coconut or palm oil, which are also rich in saturated fats.

Consumers are advised to compare nutrition labels, choosing margarine with lower saturated‑fat content and higher proportions of quality plant oils, and to use butter in moderation.