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Современные технологии модификации жирового компонента рациона для оптимизации потребления витамина D и полиненасыщенных жирных кислотстатья
- Авторы: Коденцова В.М., Рисник Д.В.
- Журнал: Экология. Экономика. Информатика. Серия: Системный анализ и моделирование экономических и экологических систем
- Том: 1
- Номер: 2
- Год издания: 2017
- Первая страница: 434
- Последняя страница: 447
- Аннотация: Vitamin D deficiency is associated with an increased risk of developing hypertension, cardiovascular diseases, infectious and autoimmune diseases, impaired glucose tolerance, albuminuria and cancer, obesity, with an increased risk of various infectious diseases, including tuberculosis, respirator y diseases, is one of the significant causes of development Atopic dermatitis, allergic urticaria in children, as well as more frequent exacerbations of bronchial asthma. A high n-6: n-3 PUFA ratio is associated with an increased risk of developing prostate cancer, an increase of chronic inflammatory diseases, obesity, inflammatory bowel disease, rheumatoid arthritis and Alzheimer's disease. It can be expected that correction in the diet of a modern person of low consumption of omega-3 fatty acids and vitamins and reduction of total fat consumption will improve health, increase the duration of active life, reduce morbidity and improve quality of life. Biofortification of livestock products (сhicken feed enrichment for obtaining enriched eggs) and technological modification of food products, carried out by the introduction of vitamins and PUFAs in the process of industrial production, refer to modern technologies for the modification of the fat component of the diet to optimize the consumption of vitamin D and PUFA. The use of the finished lipid module is a convenient method. The emulsion nature of a balanced content of ω-3 (1.5-2 %) and ω-6 (2.5-9 %) fatty acids (up to 80 % of DHA from the total content of ω-3 fatty acids), as well as the total content PUFA (6-11 %) fatty acid profile of the lipid module should ensure a reduction in total caloric content and promote an increase in the bioavailability of essential micronutrients (vitamin D), and the presence of natural antioxidants (tocopherols) to ensure safety and prevent deterioration of the organism supply with vitamin E when consumed. Based on the literature we can assume high efficiency of the developed module as a component of healthy food products.
- Добавил в систему: Рисник Дмитрий Владимирович