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

https://doi.org/10.21323/2414-438X-2021-6-3-269-278

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Abstract

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.

About the Authors

A. A. Kochetkova
Federal Research Centre of Nutrition, Biotechnology and Food Safety
Russian Federation

 doctor of technical sciences, professor, Head of the Laboratory of Food Biotechnologies and Specialized Products

2/14, Ustinsky proyezd, 109240, Moscow, Russia

Tel. +7–495–698–53–89



V. M. Kodentsova
Federal Research Centre of Nutrition, Biotechnology and Food Safety
Russian Federation

 doctor of biological sciences, professor, chief researcher, Laboratory of vitamins and minerals

2/14, Ustinsky proyezd, 109240, Moscow, Russia

Tel. +7–495–698–53–30



V. M. Vorobyeva
Federal Research Centre of Nutrition, Biotechnology and Food Safety
Russian Federation

 candidate of technical sciences, senior researcher, Laboratory of Food Biotechnologies and Specialized Products

2/14, Ustinsky proyezd, 109240, Moscow, Russia

Tel. +7–495–698–53–89



I. S. Vorobyeva
Federal Research Centre of Nutrition, Biotechnology and Food Safety
Russian Federation

 candidate of biological sciences, senior researcher, Laboratory of Food Biotechnologies and Specialized Products

2/14, Ustinsky proyezd, 109240, Moscow, Russia

Tel. +7–495–698–53–89



O. A. Vrzhesinskaya
Federal Research Centre of Nutrition, Biotechnology and Food Safety
Russian Federation

 candidate of biological sciences, leading researcher, Laboratory of vitamins and minerals

2/14, Ustinsky proyezd, 109240, Moscow, Russia

Tel. +7–495–698–53–30



E. A. Smirnova
Federal Research Centre of Nutrition, Biotechnology and Food Safety
Russian Federation

 candidate of technical sciences, Head of the Laboratory of nutrition epidemiology and genodiagnostics of alimentarydependent diseases

2/14, Ustinsky proyezd, 109240, Moscow, Russia

Tel. +7–495–698–53–47



V. A. Sarkisyan
Federal Research Centre of Nutrition, Biotechnology and Food Safety
Russian Federation

 candidate of biological sciences, senior researcher, Laboratory of Food Biotechnologies and Specialized Products

2/14, Ustinsky proyezd, 109240, Moscow, Russia

Tel. +7–495–698–53–89



O. V. Bagryantseva
Federal Research Centre of Nutrition, Biotechnology and Food Safety
Russian Federation

 doctor of biological sciences, professor, leading researcher, Laboratory of food toxicology and safety evaluation of
nanotechnology

2/14, Ustinsky proyezd, 109240, Moscow, Russia

Tel. +7–495–698–54–05



I. V. Kobelkova
Federal Research Centre of Nutrition, Biotechnology and Food Safety
Russian Federation

 candidate of medical sciences, leading researcher, Laboratory of sports anthropology and nutrition

2/14, Ustinsky proyezd, 109240, Moscow, Russia

Tel. +7–495–698–53–90



E. A. Pyrieva
Federal Research Centre of Nutrition, Biotechnology and Food Safety
Russian Federation

 candidate of medical sciences, Head of the Laboratory of age-related nutrition

2/14, Ustinsky proyezd, 109240, Moscow, Russia

Tel. +7–495–698–53–63



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For citation:


Kochetkova A.A., Kodentsova V.M., Vorobyeva V.M., Vorobyeva I.S., Vrzhesinskaya O.A., Smirnova E.A., Sarkisyan V.A., Bagryantseva O.V., Kobelkova I.V., Pyrieva E.A. Fortification of food with micronutrients: development of methodological and regulatory framework in the Russian Federation. Theory and practice of meat processing. 2021;6(3):269-278. https://doi.org/10.21323/2414-438X-2021-6-3-269-278

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