From the Harvard Health link:

> From the standpoint of heart disease, butter remains on the list of foods to use sparingly mostly because it is high in saturated fat. [--] Some of the newer margarines that are low in saturated fat, high in unsaturated fat, and free of trans fats are fine as long as you don't use too much (they are still rich in calories).

I would say the jury is still out on newer margarines. Give it a few years before drawing conclusions. Our understanding of food chemistry is still in its infancy and we routinely overturn things that have been "common knowledge" in this area.

Plus it doesn't have any bearing on the detail that such articles can be readily found with a quick search, so there's no need to ask the OP to cite their sources.

Ah makes sense. Trans-fats were definitely bad. But you can get trans-fat free and even lower staturated fat content margarine today.