Поскольку опубликованных данных на эту тему нет, я рассмотрела сто самых продаваемых продуктов в среднестатистических продуктовых магазинах США, так что моя цифра основана на этой группе продуктов. Если брать за основу покупательский опыт, то реальное количество продуктов с содержанием растительных масел даже превышает 80 %. См. “List of 100 Top Selling Grocery Items 2023 & Tips,” BusinessNES, January 2, 2023, https://businessnes.com/list-of-top-selling-grocery-items-and-tips.

Mary Enig, Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol (Bethesda, MD: Bethesda Press, 2000), 21.

Непереводимый каламбур: в английском языке «plant» означает и «растение», и «фабрика». – Прим. пер.

P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, and J. A. O’Mahony, “Chemistry and Biochemistry of Fermented Milk Products,” in Dairy Chemistry and Biochemistry, 2^>nd ed., 547–567 (Cham: Springer, 2015), https://doi.org/10.1007/978-3-319-14892-2_13.

Richard D. O’Brien, Lynn A. Jones, C. Clay King, Phillip J. Wakelyn, and Peter J. Wan, “Cottonseed Oil,” in Bailey’s Industrial Oil and Fat Products, vol. 2, Edible Oil and Fat Products: Edible Oils, 6^>th ed., ed. Fereidoon Shahidi, 173–280 (Hoboken, NJ: John Wiley and Sons, 2005).

Gary R. List and Michael A. Jackson, “Giants of the Past: The Battle over Hydrogenation (1903–1920),” Inform 18, no. 6 (2007): 403–405, www.ars.usda.gov/research/publications/publication/?seq№ 115=210614.

Susan C. Pendleton, “Man’s Most Important Food Is Fat: The Use of Persuasive Techniques in Procter & Gamble’s Public Relations Campaign to Introduce Crisco, 1911–1913,” Public Relations Quarterly 44, no. 1 (1999): 6–14.

N. K. Faibrank Company, “Cottolene, ‘The New and Popular Health Food’” (advertising card), 1880 (дата сомнительна), in Hagley Digital Archives, ссылка открыта 4 сентября 2023, https://digital.hagley.org/2270394#page/2/mode/2up.

William Shurtleff and Akiko Aoyagi, “History of Soy Oil Shortening – Part 2,” Soy-Info Center, 2004, www.soyinfocenter.com/HSS/shortening2.php.

William Shurtleff and Akiko Aoyagi, “History of Soy Oil Shortening – Part 1,” Soy-Info Center, 2004, www.soyinfocenter.com/HSS/shortening1.php.

Статистических данных сразу по всей «Омерзительной восьмерке» не существует, так что я сложила ежегодные доходы производителей каждого из этих масел, подсчитанные в американских долларах: хлопковое (11 млрд), рапсовое (26 млрд), подсолнечное (18,5 млрд), соевое (47 млрд), кукурузное (5 млрд), масло из рисовых отрубей (1,3 млрд), сафлоровое (7 млрд). Для каждого из этих масел рост доходов, по подсчетам, составит от 3 до 7 %, не считая рапсового, которое останется на прежнем уровне или даже начнет слегка падать. Расчетные доходы 2027 года основаны на средней цифре роста в 5 %. Среди источников данных – следующие:

Соевое масло: “Soybean Oil Market Size, Share & COVID-19 Impact Analysis, by Application (Cooking & Frying, Margarine & Shortening, Salad Dressings & Mayonnaise, Bakery Products, and Non-Food Applications), and Regional Forecast, 2021–2028,” Fortune Business Insights, January 2022, www.fortunebusinessinsights.com/soybean-oil-market-106282.

Подсолнечное масло: “Sunflower Oil Market Size, Share & COVID-19 Impact Analysis, by Type (High-Oleic, Mid-Oleic, and Linoleic), End-Users (Household/Retail, Food-service/HORECA, and Industrial) and Reginal Forecast, 2021–2028,” Fortune Business Insights, January 2021, www.fortunebusinessinsights.com/industry-reports/sunflower-oil-market-101480.

Рапсовое масло: Industry Research, “Canola Oil Market Size-Share Estimation 2022 Analysis by Industry Statistics, Covid-19 Impact, Global Trends Evaluation, Business Prospect, Geographical Segmentation, Revenue, Business Challenges and Investment Opportunities till 2027,” Global Newswier, March 28, 2022, www.globenewswire.com/en/news-release/2022/03/28/2410651/0/en/Canola-Oil-Market-Size-Share-Estimation-2022-Analysis-By-Industry-Statistics-Covid-19-Impact-Global-Trends-Evaluation-Business-Prospect-Geographical-Segmentation-Revenue-Business-C.html.

Хлопковое масло: “Mike,” “Cotton Seed Price Index,” BusinessAnalytiq, November 29, 2022, https://businessanalytiq.com/procurementanalytics/index/cotton-seed-price-index.

Кукурузное масло: “Corn Oil Market Size, Share & COVID-19 Impact Analysis, by Type (Edible and Non-Edible), by Application (Food & Beverage, Pharmaceuticals, Cosmetics & Personal Care, Animal Feed, Industrial, and Biodiesel), and Regional Forecast, 2022–2029,” Fortune Business Insights, January 2023, www.fortunebusinessinsights.com/corn-oil-market-103810.

Масло из рисовых отрубей: PRWireCentre News, “2023 Global Rice Bran Oil Market Growth: Key Players and Forecast 2023 | Industry Research Biz,” Barchart, August 8, 2023, www.barchart.com/storynews/19169325/2023-global-rice-bran-oil-market-growth-key-players-and-forecast-2030-by-industry-research-biz#.

Сафлоровое масло: “Safflower Oil,” Tridge, ссылка открыта 4 сентября 2023, www.tridge.com/intelligences/safflower-oil.

Масло виноградной косточки: “Grape Seed Oil Market Size, Share & Trends Analysis Report by Application (Personal Care & Cosmetics, Food), by Extraction Process (Mechanically, Chemically), by Region, and Segment Forecasts, 2022–2026,” Grand View Research, August 25, 2022, www.grandviewresearch.com/industry-analysis-grape-seed-oil-market.

Кэндис Рассиас, Zoom-интервью с автором, 15 ноября 2022.

Yacoob Bayat, “What’s in Crude Vegetable Oil That Makes It Need to Be Refined So Extensively,” American Oil Chemists’ Society, December 12, 2022, www.informconnect.org/discussion/whats-in-crude-vegetable-oil-that-makes-it-need-to-be-refined-so-intensively.

Martin Grootveld, Victor Ruiz Rodado, and Christopher J.L. Silwood, “Detection, Monitoring, and Deleterious Health Effects of Lipid Oxidation,” Inform 25, no. 10 (2014): 614–624, www.aocs.org/stay-informed/inform-magazine/featured-articles/detection-monitoring-and-deleterious-health-effects-of-lipid-oxidation-november/december-2014.

J. Bruce German, “Food Processing and Lipid Oxidation,” in Impact of Processing on Food Safety: Advances in Experimental Medicine and Biology, vol. 459, ed. Lauren S. Jackson, Mark G. Knize, and Jeffrey N. Morgan (Boston: Springer 1999), https://doi.org/10.1007/978-1-4615-4853-9_3; E. Choe and D. B. Min, “Chemistry of Deep-Fat Frying Oils,” Journal of Food Science 72, no. 5 (June/July 2007): R77–R86, https://doi.org/10.1111/j.1750–3841.2007.00352.x.

Haruki Okuyama, Sheriff Sultan, Naoki Ohara, Tomohito Hamazaki, Peter H. Langsjoen, Rokuro Hama, Yoichi Ogushi, et al., Lipid Nutrition Guidelines: A Comprehensive Analysis (Basel, Switzerland: MDPI, 2021), https://doi.org/10.3390/books978-3-03943-946-1.

Здесь я имею в виду форум American Oil Chemists’ Society, доступный для всех членов форума по ссылке www.informconnect.org/browse/allrecentposts.

Grootveld et al., “Detection, Monitoring, and Deleterious Health Effects.”

Martin Grootveld, Benita C. Percival, Sarah Moumtaz, Miles Gibson, Katy woodason, Azeem Akhtar, Michael Wawire, Mark Edgar, and Kelly L. Grootveld, “Commentary: Iconoclastic Reflections on the ‘Safety’ of Polyunsaturated Fatty Acid-Rich Culinary Frying Oils: Some Cautions Regarding the Laboratory Analysis and Dietary Ingestion of Lipid Oxidation Product Toxins,” Applied Sciences 11, no. 5 (March 2021): 2351, https://doi.org/10.3390/app11052351; Martin Grootveld, Benita C. Percival, Justine Leenders, and Philippe B. Wilson, “Pootential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources,” Nutrients 12, no. 4 (2020): 974, https://doi.org/10.3390/nul2040974; Sarah Mountaz, Benita C. Percival, Devki Parmar, Kelly L. Grootveld, Pim Jansson, and Martin Grootveld, “Toxic Aldehyde Generation in and Food Uptake from Culinary Oils During Frying Practices: Peroxidative Resistance of a Monounsaturate-Rich Algae Oil,” Scientific Reports 9 (2019): 4125, https://doi.org/10.1038/s41598-019-39767-1.

Martin Grootveld, “Evidence-Based Challenges to the Continued Recommendation and Use of Peroxidatively-Susceptible Polyunsaturated Fatty Acid-Rich Culinary Oils for High-Temperature Frying Practices: Experimental Revelations Focused on Toxic Aldehydic Lipid Oxidation Products,” Frontiers in Nutrition 8 (2021): 711640, https://doi.org/10.3389/fnut.2021.711640.

Pierre Lambelet, Andre Grandgirard, Stephane Gregoire, Pierre Juaneda, Jean-Louis Sebedio, and Constantin Bertoli, “Formation of Modified Fatty Acids and Oxyphytosterols During Refining of Low Erucic Acid Rapeseed Oil,” Journal of Agricultural and Food Chemistry 51, no. 15 (July 2003): 4284–4290, https://doi.org/10.1021/jf0300091u.

Мартин Гроотфельд, Zoom-интервью с автором, 3 апреля 2021.

Эрик Деккер, Zoom-интервью с автором, 8 июля 2022; “Why Does Lipid Oxidation in Foods Continue to Be Such a Challenge?”, YouTube, канал AOCS American Chemists’ Society, 1 апреля 2021, www.youtube.com/watch?v=B_U_9vvpDWo.

“Why Does Lipid Oxidation in Foods Continue to Be Such a Challenge?”, YouTube.

Гроотфельд, Zoom-интервью с автором.

Деккер, Zoom-интервью с автором.

“Aldehyde Generation In Cooking Oils; Professor Martin Grootveld,” YouTube, канал Zero Acre Farms, 8 марта 2022, www.youtube.com/watch?v=HZV0nXYloh4, слайд “Estimating Human Dietary Intake of LOPs” на 40-й минуте и слайд “Aldehydes Are the Dominand Carcinogens in Cigarette Smoke” на 23-й минуте. Для обоснования этих утверждений он ссылается на многочисленные публикации. См. также Moumtaz et al., “Toxic Aldehyde Generation.”

Nina Teicholz, The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet (New York: Simon and Schuster, 2014), 277.

Teicholz, The Big Fat Surprise, 277–278.

Niamh Nic Daéid, Caroline Maguire, and Ailsa Walker, “An Investigation into the Causes of Laundry Fires – Spontaneous Combustion of Residual Fatty Acids,” Problems of Forensic Sciences 46 (2001): 272–277, https://arch.ies.gov.pl/images/PDF/2001/vol_46/46_daeid4.pdf.

Chiung-Yu Peng, Cheng-Hang Lan, Pei-Chen, and Yu-Chun Kuo, “Effects of Cooking Method, Cooking Oil, and Food Type on Aldehyde Emissions in Cooking Oil Fumes,” Journal of Hazardous Materials 324, part B (February 2017): 160–167, https://doi.org/10.1016/ j.jhazmat.2016.10.045; Ying-Chin Ko, Li Shu-Chuan Cheng, Chien-Hung Lee, Jhi-Jhu Huang, Ming-Shyan Huang, Eing-Long Kao, Hwei-Zu Wang, and Hsiang-Ju Li, “Chinese Food Cooking and Lung Cancer in Women Nonsmokers,” Americal Journal of Epidemiology 151, no. 2 (January 2000): 140–147, https://doi.org/10.1093/oxfordjournals.aje.a010181.

Hippocrates, “The Oath,” in Hippocratic Writings, ed. G. E. R. Lloyd, trans. J. Chadwick and W. N. Mann, Penguin Classics (New York: Penguin, 1983), and “The Sacred Disease” (там же, 240).

C. Simon Herrington, ed., Muir’s Textbook of Pathology, 15^>th ed. (Boca Raton, FL: CRC Press), 2014.

Ned Stafford, “Denham Harman,” BMJ 350 (2015): h1092, https://doi.org/10.1136/bmj.h1902.

K. Kitani and G. O. Ivy, “‘I Thought, Thought, Thought for Four Months in Vain and Suddenly the Idea Came’: An Interview with Denham and Helen Harman,” Biogerontology 4 (2003): 401–412, https://doi.org/10.1023/b: bgen.0000006561.15498.68.

Denham Harman, “Aging: A Theory Based on Free Radical and Radiation Chemistry,” Science of Aging Knowledge Environment 2002, no. 37 (2002): cp14, https://doi.org/10.1126/sageke.2002.37.cp14.

John M.C. Gutteridge and B. Halliwell, “Invited Review. Free Radicals in Disease Processes: A Compilation of Cause and Consequence,” Free Radical Research Communications i19, no. 3 (1993): 141–158, https://doi.org/10.3109/10715769309111598.