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УДК: 641/613.3 DOI:10.33920/igt-01-2011-06

Characteristics of the most common deficiencies in the nutritional structure of Russians and fortifying additives for targeted foods

S.L. Lyublinskiy Ph.D. in Biology, Deputy Director of Research and Production Company “Mobitek” LLC
S.A. Livinskaya Ph.D. in Technical Sciences, Leading Researcher in Problem Research Laboratory “Design and implementation of products and rations of personalized food” of Federal State Budgetary Institution of Higher Education Moscow State University of Technology and Management
Yu.I. Sidorenko D.Sc. in Engineering, Chief Researcher in Problem Research Laboratory “Design and implementation of products and rations of personalized food” of Federal State Budgetary Institution of Higher Education Moscow State University of Technology and Management
A.A. Livinskiy Ph.D. in Technical Sciences, Leading Researcher in Problem Research Laboratory “Design and implementation of products and rations of personalized food” of Federal State Budgetary Institution of Higher Education Moscow State University of Technology and Management

Among dietetic diseases, the leading diseases are caused by a lack of native protein, calcium, iodine, and iron. In modern medical practice, various specimens based on aliphatic and organic compounds of iodine, calcium, and iron are widely used to treat these diseases. Patients have to take large, non-physiological doses. Simultaneously, an uncontrolled amount of aliphatic compounds enters the intestinal cells by passive diffusion, destroying the cell walls leading to numerous side effects, which practically negates the drug's positive effect. The characteristics of the technology for producing bioorganic iodine and heme iron are given. The characteristics of bioavailable additives intended for use in a wide range of food products are given.

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The most important direction is to increase the nutritional value of products, eliminate the deficiency of macro- micronutrients in each person's nutritional structure. The lack of various nutrients in the diet in the long term leads to various diseases [1]. Table 1 shows statistical data for the first proven cases in the child population (0-14 y. o.) in 2016, 2017 [2].

Thus, when analyzing the statistical data shown in Table 1 for the first proven cases in the child population (0-14 y. o.), 319,772 cases of the disease in 2016 and 292671 in 2017 had anemia, 89,608 cases of thyroid gland diseases associated with iodine deficiency in 2016, and 88,913 in 2017; 68,787 children had musculoskeletal diseases in 2016, and 68,457 in 2017. Analysis of the data shows that the leading diseases among dietic diseases are caused by the lack of native protein, calcium, iodine, iron, among which are anemia by 38%, iodine deficiency by 75%; musculoskeletal system by 50%. The growth of statistics is possible due to the improvement in the examination of children. However, the revealed trend requires developing organizational and technological measures to prevent further growth of childhood illnesses. A similar picture, differing only in numbers, is characteristic of all country regions, and therefore represents a federal problem [2].

Thyroid gland disease takes the first place in the number of first proven cases (391,482 people in 2016 and 385,759 people in 2017). The numbers are understandable since more than 50 million people in Russia live in areas with iodine deficiency. The consumption of iodine with food and water in a hundred million Russians is only 40–80 mcg per day, which is 2–3 times less than the recommended level [3]. Insufficient iodine intake poses a severe threat to the health of the nation. Iodine is the only microelement that is part of the thyroid hormones, determining the physical and mental development and metabolic processes. Therefore, reducing the prevalence of iodine deficiency is of primary importance for the country's population.

Для Цитирования:
S.L. Lyublinskiy, S.A. Livinskaya, Yu.I. Sidorenko, A.A. Livinskiy, Characteristics of the most common deficiencies in the nutritional structure of Russians and fortifying additives for targeted foods. Товаровед продовольственных товаров. 2020;11.
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