No. What you are thinking of is that in years past, hard stick margarine used significant amounts of transfats. In retrospect, it's debatable whether people who switched from butter to stick margarine saw an improvement in cardiovascular risk.
I'm not sure if any of the ongoing large cohort studies, like the Nurses Health Study or Physicians Health study have the data to say for sure.
However, tub margarines have never contained very much (if any) transfats. And of course, today, transfats have been either completely eliminated, or greatly reduced in stick margarine products. And almost no tub product today contains transfats.
In fact, as long as the calories don't cause you to become overweight, modern tub margarines are quite beneficial due to the fact that they contain "good" fats (polyunsaturated and monounsaturated) which reduce (bad) LDL levels. The ones containing significant amounts of monounsaturated fats (as in canola and olive oil) can increase (beneficial) HDL levels, in addition.
-Steve