Angie Jefferson and Dr Jonathan Morrell review the role of functional spreads, which contain added plant sterols and plant stanols, in reducing blood cholesterol levels

Margarine has been used as a substitute for butter since the Napoleonic War. Developments throughout the 1900s have gradually improved the taste, texture and health benefits to the extent that polyunsaturated and monounsaturated margarines are widely recommended as part of a cholesterol lowering diet. The latest developments are spreads containing added plant sterols and added plant stanols. Research has shown that these spreads may reduce blood cholesterol levels when eaten as part of a healthy diet. This article will review the role of spreads in health and in the prevention of coronary heart disease (CHD).