Palavras-chave
margarina
composição de alimentos
doenças cardiovasculares
sustentabilidade ambiental
Como Citar
Resumo
O presente estudo faz uma análise comparativa entre a margarina e a manteiga, focando em suas composições nutricionais, métodos de produção e implicações para a saúde. A manteiga, tradicionalmente utilizada, possui características sensoriais marcantes, enquanto a margarina, desenvolvida no século XIX como alternativa econômica, passou por inovações para reduzir gorduras trans e melhorar perfis de ácidos graxos. A pesquisa aponta que as margarinas modernas, com menor impacto ambiental e perfis nutricionais mais vantajosos, superam a manteiga em termos de saúde. A metodologia consistiu em revisão narrativa de literatura científica, artigos, livros e documentos oficiais sobre o tema, focando na evolução dos dois produtos e nas tendências do mercado. O estudo também destaca a influência do marketing nas escolhas alimentares dos consumidores, frequentemente priorizando alegações emocionais sobre dados científicos. Conclui-se que, para aqueles focados em saúde cardiovascular, a margarina é uma opção nutricionalmente mais benéfica, além de mais sustentável.
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