Future considerations in margarine fortification

The present and future nutritional rationale for margarine fortification is discussed. The trend to increase the polyunsaturated fat content of margarine coupled with the newer knowledge of vitamin E requirements suggest that vitamin E fortification of margarine be considered; a practice common in Europe. The composition of current margarine is reviewed with respect to PUFA and vitamin E. The vitamin A content, low cost, wide availability and high caloric value of margarine suggest a possible role in feeding the underprivileged. In this connection, the use of margarine as a carrier of lysine to improve the protein quality of cereal foods with which it is used is suggested.