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Margarine was developed in the late 1800s as an inexpensive alternative to butter. Typically margarine is made from one or more partially hydrogenated vegetable oils (soy, corn, sunflower, or safflower), but it may also contain animal fats.
Most processed foods contain partially hydrogenated soybean, coconut, or palm oil.
Vegetable shortening is created by the complete hydrogenation of vegetable oil. Because the hydrogenation process is complete, the shortening contains very few trans fats.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.