Trend of Eating Butter and Margarine Straight: IPB University Expert Warns of Risks of Excessive Consumption
A trend of consuming large amounts of butter and margarine straight has emerged on social media. Prof Sri Anna Marliyati, a professor at the Faculty of Medicine and Nutrition (FKGiz) at IPB University, addressed this phenomenon and urged the public not to blindly follow trends without understanding the risks.
According to her, butter and margarine are energy-dense sources of fat, so neither should be consumed directly in large quantities.
“Margarine is a very energy-dense source of fat. One gram of fat produces about 9 kcal, so consuming large amounts at once can quickly increase energy intake,” she explained.
It’s Not About Good or Bad
However, she explained that margarine cannot automatically be categorized as a bad food. What needs to be considered is the fatty acid composition, the amount consumed, and overall dietary patterns.
Soft margarine, especially that made from vegetable oils, generally has a higher proportion of unsaturated fats compared to butter, which contains more saturated fats. However, the trans fat content remains a concern when choosing products.
Therefore, Prof Sri Anna recommends using margarine in moderation for example, as a spread on bread or for sautéing vegetables. Excessive use of margarine in foods like sweet martabak also warrants caution, as it can increase fat and calorie intake.
Immediate Effects on Digestion
Meanwhile, consuming large amounts of butter at once can cause discomfort. The high fat content can slow gastric emptying, causing a person to feel very full, bloated, nauseous, or experience certain digestive issues.
“High fat foods also stimulate gallbladder contractions. In people with gallstones or gallbladder disorders, consuming fatty foods can trigger abdominal pain or discomfort,” she added.
Risks for Certain Groups
In addition to short term effects, consuming fatty foods can also temporarily raise blood fat (triglyceride) levels after a meal, a condition known as postprandial lipemia.
“If this pattern of consumption continues repeatedly, this condition can contribute to abnormal blood lipid profiles and increase the risk of heart and metabolic disorders,” she added.
Prof Sri Anna explained that limiting butter consumption is particularly important for individuals with certain conditions, namely abnormal blood lipid levels (dyslipidemia), coronary heart disease or a high risk of cardiovascular disease, diabetes accompanied by abnormal blood lipid levels, obesity, fatty liver, and a history of gallstones.
Returning to the Principles of Balanced Nutrition
Despite these risks, margarine and butter can still be part of a healthy diet when consumed in limited amounts. The key, according to Prof Sri Anna, is to return to the principles of balanced nutrition: meeting energy needs, consuming high-quality protein, increasing intake of vegetables and fruits, and limiting sugar, salt, and fat.
“Butter and margarine aren’t foods to be feared, but they also aren’t foods that should be consumed directly in large quantities,” said Prof Sri Anna.
In general, fat intake is recommended to be around 20–30 percent of total daily energy intake, with a focus on unsaturated fat sources not by consuming large amounts of butter or margarine directly, as is the trend circulating on social media. (dr) (IAAS/HNY)
