Trans Fat

* The Times reported on new research about trans fat (“One Type of Unsaturated Fat Increases Risk of Heart Disease,” Nov. 20). This research reflected consumption of foods prior to 1991. Consumers may be misled to believe this study represents today’s margarine products. Nothing could be further from the facts.

Since 1980, the average fat content of margarine products has been reduced by 30%. While the total fat content has decreased, so have saturated and trans fat. But there is even better news for consumers--soft and liquid margarines that dominate today’s margarine category are low in trans fat or trans fat-free. Even trans-free stick margarine is now available.

SUE TAYLOR

National Assn. of Margarine Manufacturers, Atlanta