Scientists analyzed the nutritional consumption and intelligence results of kids born in the mid-1990s.

“We discovered a number of dietary factors to be considerably associated with intelligence measures, the particular scientists said. “The connection between margarine intake and IQ scores was the most consistent and novel finding.

After adjusting with regard to other reasons which might influence IQ, such as socio-economic level, the researchers discovered that children who ate margarine daily obtained three points lower on IQ assessments by the age of three-and-a-half compared to kids with reduced margarine consumption.

By the age of seven, the typical IQ scores of some margarine eaters were six points below those of their peers. This happened only in children who had been born underweight, suggesting that disadvantaged brains may be far more vulnerable to diet-induced problems.

Because the study was correlational, scientists have been unable to determine what precisely triggered the IQ difference between the two groupings of children. They suspect, however, that the reason may be transfats, also known as partially hydrogenated fats.

Created by introducing hydrogen atoms to unsaturated vegetable fats, transfats have a lengthier shelf life and are more solid at room temperatures compared to natural vegetable oils. In the mid-1990s, margarines had been produced with up to 17 percent transfats. In recent years, however, researchers discovered that not only do transfats have no dietary value, they additionally significantly boost the danger of coronary heart attack and death in individuals who consume them.

The majority of margarines now comprise around 1 percent transfats.

Sian Porter associated with the British Dietetic Association noted that whilst margarine appears to be more healthy compared to butter, dietary consumption of both should be minimised.
Sources for this story include: www.dailymail.co.uk.