Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation

The available scientific literature, domestic and international regulatory codes of normative documents concerning the fortification of various types of food products have been analyzed. The groups of food products of conventional and regular consumption included into the diets of all categories of consumers, recommended for fortification with essential micronutrients, have been determined: wheat and cereal flour (spelt wheat, buckwheat, oat, corn flour, etc.); pastry; milk and dairy products, including ice cream; non-alcoholic soft drinks; mineralized drinking water; fruit and vegetable juices; fat and oil products (vegetable oils, margarines, spreads, mayonnaise); confectionery and sweets (pastry, sugar, chocolate); cereals (breakfast cereals, muesli, ready-to-eat extruded cereals, instant pasta and cereals, mixtures for bakery, flour for sweet pastry); food concentrates (jelly, instant drinks, concentrates of sweet foods, instant food, instant cereal concentrates); table salt. The groups of food products assigned for certain categories of population are used as part of therapeutic diets for patients with various diseases (metabolic disorder syndrome, cardio-vascular system pathology with atherosclerotic vascular injury, type 2 diabetes mellitus, gastrointestinal tract diseases, non-alcoholic fatty liver disease, diabetic nephropathy, etc.), as well as assigned to reduce the risk of diseases developing, the nutrients are recommended for targeted fortification of certain types of food. Examples of micronutrients fortification of sausages and minced meat semifinished products are given below. Requirements for fortification of mass consumption food products and for fortification of foods for special dietary uses are formulated in this article, the amount of fortifying components in the various groups of food products are justified, ensuring their efficiency for improving the micronutrient status and safety of its consumption. Based on the analysis of the available scientific literature, domestic and international regulatory framework of normative documents on fortification of various types of food products, recommendations have been developed for fortification of food with micronutrients

EARLY STAGES IN THE FORMATION OF EATING BEHAVIOR

The article discusses issues related to the early stages of the formation of food behavior, which are of particular interest, given their close connection with the socially significant problems of the present – obesity, metabolic syndrome, cardiovascular disease, etc.The ability to perceive the sensations of taste is revealed already in the prenatal period. The main importance for the formation of taste has a genetic predisposition, predetermining the perception of taste, consistency and flavor, as well as the frequency and speed of food intake. The role of environmental factors that can influence the expression of genes of the taste receptors of GPCRs, as pre- and postnatal, is discussed.The influence of taste diversity at early stages of development on taste perception in subsequent periods of life is considered. The influence of complementary feeding on the formation of food preferences and, in particular, the influence of a sufficient presence of fruit and vegetable in the complementary feeding on their consumption at school age is presented. The significant role of the family and the psychological component of the process of feeding in the formation of food behavior were noted