{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,5]],"date-time":"2026-10-05T01:58:41Z","timestamp":1791165521675,"version":"4.1.0"},"reference-count":74,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2024,10,29]],"date-time":"2024-10-29T00:00:00Z","timestamp":1730160000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2024,10,29]],"date-time":"2024-10-29T00:00:00Z","timestamp":1730160000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100008036","name":"National Nutrition and Food Technology Research Institute","doi-asserted-by":"publisher","award":["43005153"],"award-info":[{"award-number":["43005153"]}],"id":[{"id":"10.13039\/501100008036","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp;amp; Nutrition"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    This study aims to comparatively analyze butter, ghee, and margarine fatty acid profiles and their implications for healthier fat and oil group choices. In this cross\u2010sectional study, 60 samples from best\u2010selling brands of butter, ghee, and margarine were randomly selected from five food chain stores in Tehran, Iran. Then, all the samples were coded, packed in cool conditions, and sent to the laboratory to determine the fatty acid profiles by using gas chromatography (GC). Based on the authors' experiences and the available literature, a policy dialogue session was held with stakeholders about oil and fat challenges, followed by a Strengths, Weaknesses, Opportunities, and Threats (SWOT) analysis. The mean\u2009\u00b1\u2009SE of total fatty acids in butter, ghee, and margarine was 94.07\u2009\u00b1\u20090.17, 94.49\u2009\u00b1\u20090.61, and 99.00\u2009\u00b1\u20090.18; total saturated fatty acid (TSFA) 66.69\u2009\u00b1\u20090.39, 64.26\u2009\u00b1\u20090.63, and 40.36\u2009\u00b1\u20090.87; trans fatty acid (TFA) 2.43\u2009\u00b1\u20090.09, 3.60\u2009\u00b1\u20090.29, and 0.83\u2009\u00b1\u20090.15\u2009g\/100\u2009gfat, respectively. The predominant TFAs in butter and ghee were\n                    <jats:italic>vaccenic<\/jats:italic>\n                    acid (animal source) (2.06\u2009\u00b1\u20090.07 and 2.41\u2009\u00b1\u20090.17), while in margarine, it was\n                    <jats:italic>elaidic<\/jats:italic>\n                    acid (plant\u2010based source) (0.32\u2009\u00b1\u20090.12\u2009g\/100\u2009gfat), respectively. Also, the SWOT findings showed being TFAs in the acceptable range (as the main strength), mismanagement (Weakness), reducing taxes based on lower TFA content (Opportunity), and sanctions (as the main Threat) were the most important criteria affecting fat choices in the Iranian food basket. The results of the study found that butter, ghee, and margarine contain relatively low levels of TFAs; however, butter and ghee were rich in beneficial fatty acids, which have been shown to have health\u2010protective properties. Policymakers can implicate the proposed strategies and opportunities from the SWOT analysis for healthier fat and oil choices to promote public health.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.4557","type":"journal-article","created":{"date-parts":[[2024,10,29]],"date-time":"2024-10-29T22:48:44Z","timestamp":1730242124000},"page":"10123-10135","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["A Comparative Analysis of Butter, Ghee, and Margarine and Its Implications for Healthier Fat and Oil Group Choices:\n                    <scp>SWOT<\/scp>\n                    Analysis"],"prefix":"10.1002","volume":"12","author":[{"given":"F.","family":"Mohammadi\u2010Nasrabadi","sequence":"first","affiliation":[{"name":"Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8935-8321","authenticated-orcid":false,"given":"A.","family":"Rashidimehr","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Food Hygiene, Faculty of Veterinary Medicine Lorestan University  Khorramabad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kh.","family":"Khoshtinat","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute Shahid Beheshti University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"B.","family":"Alhouei","sequence":"additional","affiliation":[{"name":"Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A.","family":"Massomian","sequence":"additional","affiliation":[{"name":"Department of Microbiology and Food Hygiene, Faculty of Veterinary Medicine Lorestan University  Khorramabad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M.","family":"Rashidian","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Science and Research Branch Islamic Azad University  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6796-5566","authenticated-orcid":false,"given":"F.","family":"Esfarjani","sequence":"additional","affiliation":[{"name":"Food and Nutrition Policy and Planning Research Department, Faculty of Nutrition Sciences and Food Technology National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,10,29]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2018.08.007"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.1186\/s41702-020-00062-9"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/jrs.4891"},{"issue":"1","key":"e_1_2_11_5_1","first-page":"1","article-title":"Dietary Risk Reduction Projects in Industrial Foods in Iran","volume":"3","author":"Amini M.","year":"2021","journal-title":"SRPH Journal of Fundamental Sciences and Technology"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197-015-1911-3"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.l4137"},{"issue":"12","key":"e_1_2_11_8_1","article-title":"Ghee: The Much Maligned Cooking Medium, Now Slowly Reclaiming Its Therapeutic Reputation","volume":"5","author":"Bali S.","year":"2019","journal-title":"International Journal"},{"issue":"13","key":"e_1_2_11_9_1","first-page":"23","article-title":"Farmers Market Participation Decision and Intensity of Participation in Butter and Cheese Marketing: The Case of Loma Woreda, Dawuro Zone Southern Ethiopia","volume":"54","author":"Beyene B.","year":"2019","journal-title":"Journal of Marketing and Consumer Research"},{"issue":"1","key":"e_1_2_11_10_1","first-page":"E6","article-title":"Science Communication to the General Public: Why We Need to Teach Undergraduate and Graduate Students This Skill as Part of Their Formal Scientific Training","volume":"12","author":"Brownell S. 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