Modern forms of iodine-containing food components
https://doi.org/10.21323/2414-438X-2023-8-3-172-182
Abstract
The article presents the statistics of iodine deficiency disorders and the possible causes of their occurrence. The methods of iodine deficiency correction on the basis of state programs are reviewed. The recommendations from the World Health Organization on the amount of iodine added to iodized salt are given. A review of scientific databases on the topic of iodine-containing food components of various nature and their classification are given based on the form of the components (organic or inorganic). The analysis of iodine preservation in foods incorporating iodine-containing components under various conditions of technological processing and storage has been carried out.
Supporting agencies: The article was published as part of the research topic No. FNEN-2019–0008 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.
About the Authors
A. S. Dydykin
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Andrey S. Dydykin, Doctor of Technical Sciences, Docent, Head of the Department Functional and Specialized Nutrition
26, Talalikhina str., 109316, Moscow
Tel.: +7–495–676–95–11 (264)
Yu. N. Zubarev
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Yuriy N. Zubarev, Deputy Director
26, Talalikhina str., 109316, Moscow
Tel.: +7–495–676–95–11 (110)
E. I. Logunova
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Evlaliya I. Logunova, Research Engineer, Department Functional and Specialized Nutrition
Tel.: +7–495–676–95–11 (114)
26, Talalikhina str., 109316, Moscow
Yu. A. Kuzlyakina
V. M. Gorbatov Federal Research Center for Food Systems
Russian Federation
Russian Federation
Yulya A. Kuzlyakina, Candidate of Technical Sciences, Chief Researcher, Department of Technical Regulation and Food Safety Systems
26, Talalikhina str., 109316, Moscow
Tel.: +7–495–676–35–29
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Dydykin A.S., Zubarev Yu.N., Logunova E.I., Kuzlyakina Yu.A. Modern forms of iodine-containing food components. Theory and practice of meat processing. 2023;8(3):172-182. https://doi.org/10.21323/2414-438X-2023-8-3-172-182
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