Natural and technologically processed fats in human nutrition

The goal of our study was to analyze and summarize the available scientific data on the functional significance of natural fats and the possible negative impact on the human body of technologically modified oils present in the modern diet. The following scientific research methods were used in the study: theoretical search, analysis and synthesis, generalisation and comparative analysis of data on the impact of natural and industrially produced fats on the activity of the human body. To search for theoretical data, scientometric databases and platforms (Web of Science, Scopus, etc.) were used. In total, we conducted a systematic review of more than 200 primary scientific sources in this field. The article presents a comparative analysis of the results of scientific studies on the role of dietary fats of various origins in ensuring human health. It notes the need for a clearer formulation at the legislative level regarding the presence of natural trans-isomers of fatty acids in natural milk and meat of ruminants, as well as clarification of the need to determine their quantity in these products. In addition, the need to improve existing methods and develop new ones that will make it possible to distinguish between natural and artificial trans fatty acids in food products is argued. Further research is justified to establish the negative impact of artificial trans fats on the human body, and studying the properties of trans fats in ruminants.