Skip to main content
SpringerLink
Log in

Fortified Margarine and Fat Spreads

  • Chapter
  • First Online:
Book cover Handbook of Food Fortification and Health

Part of the book series: Nutrition and Health ((NH))

  • 2731 Accesses

Abstract

Under European Union directives, margarine is defined as a water-in-oil emulsion derived from vegetable/animal fats, with a fat content of at least 80 % but less than 90 %, that remains solid at a temperature of 20 °C and is suitable as spread. Margarines may not have a milk fat content of more than 3 % [1]. When the fat percentage of the fat spread does not lie between 80 an 90 %, the name of the product changes. This is summarized in Table 13.1.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 139.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 179.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Abbreviations

AA:

Arachidonic acid

CVD:

Cardiovascular diseases

DHA:

Docosahexaenoic acid

DPA:

Docosapentaenoic acid

EPA:

Eicosapentaenoic acid

HDL:

High-density lipoprotein

IMACE:

International Margarine Association of the Countries of Europe

LA:

Linoleic acid

LC:

Long chain

LDL:

Low-density lipoprotein

LNA:

a-Linolenic acid

n-3 PUFA:

Omega-3 poly-unsaturated fatty acids

n-6 PUFA:

Omega-6 poly-unsaturated fatty acids

PUFA:

Poly-unsaturated fatty acids

RE:

Retinol-equivalent

SCF:

Scientific Committee on Food

References

  1. European Commission. Council Regulation (EC) No 2991/94 of 5 December 1994 laying down standards for spreadable fats. Report No.: 31994R2991; 1994.

    Google Scholar 

  2. IMACE. Website of the International Margarine Association of the Countries of Europe. Available at: URL: http://www.imace.org/. Accessed 30 Sept 2011.

  3. Unilever. How it all started. Available at URL: http://www.unilever.co.uk. Accessed 30 Sept 2011.

  4. IMACE. Code of practice on vitamin A & D fortification of margarines and fat spreads; Available at: URL: http://www.imace.org/. Accessed 30 Sept 2011.

  5. Labbe KA, Beaton GH, Martorell R, et al. Reduction of mortality in young-children after vitamin-A supplementation—combined analysis of 8 field trials. Am J Epidemiol. 1993;138(8):617.

    Google Scholar 

  6. West KP, Howard GR, Sommer A. Vitamin-A and infection—public-health implications. Annu Rev Nutr. 1989;9:63–86.

    Article  PubMed  CAS  Google Scholar 

  7. Krause VM, Delisle H, Solomons NW. Fortified foods contribute one half of recommended vitamin a intake in poor urban Guatemalan toddlers. J Nutr. 1998;128(5):860–4.

    PubMed  CAS  Google Scholar 

  8. Solon FS, Solon MS, Mehansho H, et al. Evaluation of the effect of vitamin A-fortified margarine on the vitamin A status of preschool Filipino children. Eur J Clin Nutr. 1996;50(11):720–3.

    PubMed  CAS  Google Scholar 

  9. Schoenmakers I, Goldberg GR, Prentice A. Abundant sunshine and vitamin D deficiency. Br J Nutr. 2008;99(6):1171–3.

    Article  PubMed  CAS  Google Scholar 

  10. Holick MF, Vitamin D. Deficiency. N Engl J Med. 2007;357(3):266–81.

    Article  PubMed  CAS  Google Scholar 

  11. Cashman KD. Vitamin D, in childhood and adolescence. Postgrad Med J. 2007;83(978):230–5.

    Article  PubMed  CAS  Google Scholar 

  12. Picciano MF, Vitamin D. Status and health. Crit Rev Food Sci Nutr. 2010;50:24–5.

    Article  CAS  Google Scholar 

  13. Huybrechts I, Lin Y, De KW, et al. Dietary sources and sociodemographic and economic factors affecting vitamin D and calcium intakes in Flemish preschoolers. Eur J Clin Nutr. 2011;65(9):1039–47.

    Article  PubMed  CAS  Google Scholar 

  14. Sioen I, Matthys C, De Backer G, Van Camp J, De Henauw S. Importance of seafood as nutrient source in the diet of Belgian adolescents. J Hum Nutr Diet. 2007;20(6):580–9.

    Article  PubMed  CAS  Google Scholar 

  15. Lehtonen-Veromaa M, Mottonen T, Leino A, Heinonen OJ, Rautava E, Viikari J. Prospective study on food fortification with vitamin D among adolescent females in Finland: minor effects. Br J Nutr. 2008;100(2):418–23.

    Article  PubMed  CAS  Google Scholar 

  16. Hirvonen T, Sinkko H, Valsta L, Hannila ML, Pietinen P. Development of a model for optimal food fortification: vitamin D among adults in Finland. Eur J Nutr. 2007;46(5):264–70.

    Article  PubMed  CAS  Google Scholar 

  17. Rasanen M, Kronberg-Kippila C, Ahonen S, et al. Intake of vitamin D by Finnish children aged 3 months to 3 years in relation to sociodemographic factors. Eur J Clin Nutr. 2006;60(11):1317–22.

    Article  PubMed  CAS  Google Scholar 

  18. van Dam RM, Snijder MB, Dekker JM, et al. Potentially modifiable determinants of vitamin D status in an older population in the Netherlands: the Hoorn Study. Am J Clin Nutr. 2007;85(3):755–61.

    PubMed  Google Scholar 

  19. Ruxton CHS, Calder PC, Reed SC, Simpson MJA. The impact of long-chain n-3 polyunsaturated fatty acids on human health. Nutr Res Rev. 2005;18(1):113–29.

    Article  PubMed  CAS  Google Scholar 

  20. Deckelbaum RJ, Akabas SR. n-3 Fatty acids and cardiovascular disease: navigating toward recommendations. Am J Clin Nutr. 2006;84(1):1–2.

    PubMed  CAS  Google Scholar 

  21. Loosemore ED, Judge MP, Lammi-Keefe CJ. Dietary intake of essential and long-chain polyunsaturated fatty acids in pregnancy. Lipids. 2004;39(5):421–4.

    Article  PubMed  CAS  Google Scholar 

  22. Sioen IA, Pynaert I, Matthys C, De Backer G, Van Camp J, De Henauw S. Dietary intakes and food sources of fatty acids for Belgian women, focused on n-6 and n-3 polyunsaturated fatty acids. Lipids. 2006;41(5):415–22.

    Article  PubMed  CAS  Google Scholar 

  23. Sioen I, Huybrechts I, Verbeke W, Camp JV, Henauw SD. n-6 and n-3 PUFA intakes of pre-school children in Flanders, Belgium. Br J Nutr. 2007;98(4):819–25.

    Article  PubMed  CAS  Google Scholar 

  24. Sioen I, Hacquebard M, Hick G, et al. Effect of ALA-enriched food supply on cardiovascular risk factors in males. Lipids. 2009;44(7):603–11.

    Article  PubMed  CAS  Google Scholar 

  25. Astorg P, Arnault N, Czernichow S, Noisette N, Galan P, Hercberg S. Dietary intakes and food sources of n-6 and n-3 PUFA in French adult men and women. Lipids. 2004;39(6):527–35.

    Article  PubMed  CAS  Google Scholar 

  26. Howe P, Meyer B, Record S, Baghurst K. Dietary intake of long-chain [omega]-3 polyunsaturated fatty acids: contribution of meat sources. Nutrition. 2006;22(1):47–53.

    Article  PubMed  CAS  Google Scholar 

  27. Meyer BJ, Mann NJ, Lewis JL, Milligan GC, Sinclair AJ, Howe PRC. Dietary intakes and food sources of omega-6 and omega-3 polyunsaturated fatty acids. Lipids. 2003;38(4):391–8.

    Article  PubMed  CAS  Google Scholar 

  28. Garg ML, Wood LG, Singh H, Moughan PJ. Means of delivering recommended levels of long chain n-3 polyunsaturated fatty acids in human diets. J Food Sci. 2006;71(5):R66–71.

    Article  CAS  Google Scholar 

  29. Metcalf RG, James MJ, Mantzioris E, Cleland LG. A practical approach to increasing intakes of n-3 polyunsaturated fatty acids: use of novel foods enriched with n-3 fats. Eur J Clin Nutr. 2003;57(12):1605–12.

    Article  PubMed  CAS  Google Scholar 

  30. Molendi-Coste O, Legry V, Leclercq IA. Are n-3 PUFA dietary recommendations met in in-hospital and school catering? Acta Gastroenterol Belg. 2011;74(2):281–8.

    PubMed  CAS  Google Scholar 

  31. Sioen I, Devroe J, Inghels D, Terwecoren R, De Henauw S. The influence of n-3 PUFA supplements and n-3 PUFA enriched foods on the n-3 LC PUFA intake of Flemish women. Lipids. 2010;45(4):313–20.

    Article  PubMed  CAS  Google Scholar 

  32. Sioen I, De Henauw S, Verbeke W, Verdonck F, Willems JL, Van Camp J. Fish consumption is a safe solution to increase the intake of long-chain n-3 fatty acids. Public Health Nutr. 2008;11(11):1107–16.

    Article  PubMed  Google Scholar 

  33. Ostlund RE. Phytosterols in human nutrition. Annu Rev Nutr. 2002;22:533–49.

    Article  PubMed  CAS  Google Scholar 

  34. EFSA. Consumption of foods and beverages with added plant sterols in the European Union. EFSA J. 2008;133:1–21.

    Google Scholar 

  35. Katan MB, Grundy SM, Jones P, Law M, Miettinen T, Paoletti R. Efficacy and safety of plant stanols and sterols in the management of blood cholesterol levels. Mayo Clin Proc. 2003;78(8):965–78.

    PubMed  CAS  Google Scholar 

  36. Caswell H, Denny A, Lunn J. Plant sterol and stanol esters. Nutr Bull. 2008;33:368–73.

    Article  Google Scholar 

  37. Wolfs M, de Jong N, Ocke MC, Verhagen H, Verschuren WMM. Effectiveness of customary use of phytosterol/-stanol enriched margarines on blood cholesterol lowering. Food Chem Toxicol. 2006;44(10):1682–8.

    Article  PubMed  CAS  Google Scholar 

  38. Sioen I, Matthys C, Huybrechts I, Van Camp J, De Henauw S. Consumption of plant sterols in Belgium: consumption patterns of plant sterol-enriched foods in Flanders, Belgium. Br J Nutr. 2011;105(6):911–8.

    Article  PubMed  CAS  Google Scholar 

  39. Hearty A, Duffy E, Joyce J, O’Connor C, Gibney MJ. Phytosterol-enriched products on the Irish market: examination of intake and consumption patterns. Public Health Nutr. 2009;12(1):51–8.

    Article  PubMed  Google Scholar 

  40. Athyros VG, Kakafika AI, Papageorgiou AA, et al. Effect of a plant stanol ester-containing spread, placebo spread, or Mediterranean diet on estimated cardiovascular risk and lipid, inflammatory and haemostatic factors. Nutr Metab Cardiovasc Dis. 2011;21(3):213–21.

    Article  PubMed  CAS  Google Scholar 

  41. Doggrell SA. Lowering LDL, cholesterol with margarine containing plant stanol/sterol esters: is it still relevant in 2011? Complement Ther Med. 2011;19(1):37–46.

    Article  PubMed  Google Scholar 

  42. Eussen SRBM, Bouvy ML, Rompelberg CJM, et al. Influence of the use of functional foods enriched with phytosterols/-stanols on adherence to statin therapy. Pharmacoepidemiol Drug Saf. 2011;20(8):830–7.

    Article  PubMed  CAS  Google Scholar 

  43. Pop F. Evolution of some physicochemical parameters of iodine fortified sunflower oil and margarine. Int J Food Sci Technol. 2010;45(2):327–33.

    Article  CAS  Google Scholar 

  44. Hof KHVH, Tijburg LBM, de Boer HSM, Wiseman SA, Weststrate JA. Antioxidant fortified margarine increases the antioxidant status. Eur J Clin Nutr. 1998;52(4):292–9.

    Article  Google Scholar 

  45. SCF. Opinion of the Scientific Committee on Food on the tolerable upper intake levels of preformed vitamin A (retinol and retinyl esters). Report No.: SCF/CS/NU/UPPLEV/24 Final; 26 Sep 2002.

    Google Scholar 

  46. SCF. Opinion of the Scientific Committee on Food on the tolerable upper intake levels of vitamin D. Report No.: SCF/CS/NUT/UPPLEV/38 Final; 4 Dec 2002.

    Google Scholar 

  47. SCF. Opinion of the Scientific Committee on Food on the revision of reference values for nutrition labeling. Report No.: SCF/CS/NUT/GEN/18 Final; 5 Mar 2003.

    Google Scholar 

  48. SCF. Opinion of the Scientific Committee on Food on a request for the safety assessment of the use of phytosterol esters in yellow fat spreads. Report No.: SCF/CS/NF/DOS/1 Final; 6 Apr 2000.

    Google Scholar 

  49. Din JN, Newby DE, Flapan AD. Science, medicine, and the future—omega 3 fatty acids and cardiovascular disease—fishing for a natural treatment. Br Med J. 2004;328(7430):30–5.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

Isabelle Sioen is financially supported by the Research Foundation—Flanders (Grant no: 1.2.683.11.N.00).

Author information

Authors and Affiliations

  1. Department of Public Health, Ghent University, UZ-2 Blok A, De Pintelaan 185, 9000, Ghent, Belgium

    Isabelle Sioen Ph.D., M.Sc.

  2. Research Foundation—Flanders, Brussels, Belgium

    Isabelle Sioen Ph.D., M.Sc.

Authors
  1. Isabelle Sioen Ph.D., M.Sc.
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Isabelle Sioen Ph.D., M.Sc. .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, Kings College Hospital, London, SM68SU, United Kingdom

    Rajaventhan Srirajaskanthan

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

Rights and permissions

Reprints and permissions

Copyright information

© 2013 Springer Science+Business Media New York

About this chapter

Cite this chapter

Sioen, I. (2013). Fortified Margarine and Fat Spreads. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7076-2_13

Download citation

  • DOI: https://doi.org/10.1007/978-1-4614-7076-2_13

  • Published:

  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4614-7075-5

  • Online ISBN: 978-1-4614-7076-2

  • eBook Packages: MedicineMedicine (R0)

Publish with us

Policies and ethics

Search

Navigation