Читать книгу The Renaissance Diet 2.0 - Mike Israetel, James Hoffmann - Страница 103

Trans fats are unsaturated fatty acids–as described briefly in chapter 3, trans or its counterpart cis, refer to the configuration of the fat molecules’ functional groups. Different configurations have different biological and chemical properties. Trans fats occur only rarely in nature and in small quantities. This class of fats is mainly produced during the chemical manipulation of naturally occurring fats. These manipulations are made to achieve distinct advantages for food production and distribution. Some of these alterations of molecular structure allow fats that would normally be solid to remain liquid at room temperature. This makes them appealing as cooking oils and for use in baked or fried foods that have to be stored at room temperature.

Also, in part because of their unique chemical nature, trans fats are not nearly as likely to go rancid or be consumed by bacteria, increasing safety for the consumer and extending the shelf life of the product. This means that foods can be shipped farther and stored longer, which can be critical in emergency aid situations and in places where refrigeration and access to food are limited.

As big a boon as trans fats are for preserving food and reducing foodborne illness, they also have a substantial downside. Most studies show that high levels of trans fat consumption results in increased likelihood of negative health effects such as higher rates of cardiovascular and other systemic diseases. One primate study suggested that diets high in trans fats might also lead to decreased muscularity and increased fat mass, suggesting a potential contribution to changes in body composition. Avoiding trans fats as much as possible is therefore likely the best advice from both health and fitness standpoints. That being said, it is unlikely that the occasional indulgence within an otherwise healthy diet will have significant effect.