[Efficiency of application of the enriched bakery products in children nutrition].

Voprosy pitaniia

PubMedID: 26863810

Koryachkina SY, Ladnova OL, Lublinsky SL, Kholodova EN. [Efficiency of application of the enriched bakery products in children nutrition]. Vopr Pitan. 2016;84(3):77-84.
THE RESULTS
of the research devoted to an assessment of efficiency of application of the enriched bakery products in nutrition of school students have been presented.Composition and technology of the enriched bakery products have been developed. The influence of enrichers on the basis of proteins of whey, plasma of blood, hemoglobin, calcium and iodinated components and food fibers on the nutritive and energy value of bakery products has been defined. The consumption of 100 g of the enriched bakery products provides a significant amount of protein--12. 5-23% of the recommended daily intake (RDI), to satisfy daily need of school students in calcium up to 13. 4%, in iron--up to 20%, iodine--12. 5% and food fibers--17. 3%. When comparing blood hemoglobin content in school students after inclusion in a diet of the enriched bakery products, the lack of significant changes of this indicator in children with normal hemoglo- bin content has been determined that is the confirmation of safety of use of the products enriched with hem iron. At the same time, normalization of hemoglobin level in children (9. 7%) with the initial threshold and lowered hemoglobin indicators is noted. The reliable increase in the content of hemoglobin in this group of children from 112 ± 3 to 131 ± 6 g/l was established (p = 0. 05). Positive dynamics of the content of iodine in urine at school students with initial deficiency of iodine under administration of the bread enriched with iodine has been defined. Ioduria indicators authentically increased from 88 ± 10 to 116 ± 9 mkg/l (p = 0. 05). Before diet correction in 53 from 59 children surveyed in the Stavropol region, a mild lack of iodine has been revealed (iodine levels less than 100 mkg/l urine), while after bread intake--only in 7 (11. 9%) students.