There is no oil as bad for the body as margarine.
The representative of the most easily oxidized food is oil (fat). Most people believe that margarine, a vegetable fat, has no cholesterol and is better for the body than butter, an animal fat, but this is not the case at all. Essentially, vegetable oils are liquid at room temperature.
This is because vegetable oil contains a lot of unsaturated fatty acids. The reason margarine is solid at room temperature is because hydrogen is artificially added to artificially change unsaturated fatty acids into saturated fatty acids.
It also increases bad cholesterol and decreases good cholesterol. Margarine contains the most trans fatty acids that cause cancer, high blood pressure, and heart disease. Shortening oil contains a lot of trans fat, which is comparable to margarine.