Fortified fermented milk drinks to support the micronutrient and immune status of children


DOI: https://dx.doi.org/10.18565/pharmateca.2022.1.19-25

V.M. Kodentsova (1), D.V. Risnik (2)

1) Federal Research Center of Nutrition, Biotechnology and Food Safety, Moscow, Russia; 2) Lomonosov Moscow State University, Moscow, Russia
Most vitamins (A, D, E, C, group B) and a number of minerals (Zn, Fe, Se, Mg, Cu, P), as well as probiotics, play an important role in maintaining the immune status. Examination of children of early and pre-preschool age and their nutrition shows that the priority deficiency is the deficiency of vitamin D, as well as a deficiency of a number of minerals. According to the results of a study of micronutrient intake by pre-school children and an assessment of micronutrient sufficiency by blood concentration, most children are prone to deficiency of several of them at once. An effective way to improve micronutrient and immune status is to use of mass consumption foods enriched with vitamins, minerals and probiotics in combination with prebiotics, as well as specialized foods intended for different categories of the population. Natural milk and dairy products make a significant contribution to the intake of vitamins D, B1, B2, B6 and B12, calcium, phosphorus, magnesium, and are also effective carriers of probiotics. To achieve a symbiotic effect, a combination of pro- and prebiotics (inulin, etc.) is often used. Fortified foods serve as an additional source of micronutrients, making up for their insufficient intake from the traditional diet. Baby food products for young children – milk drinks enriched with micronutrients, pre- and probiotics, intended for 1–3 year-old children, have undeniable advantages over traditional products. The raw materials used in their manufacture are subject to increased requirements, the use of preservatives, sweeteners, artificial flavors is not allowed. The inclusion of fortified fermented milk drinks intended for children of this age in the diet improves the provision of the body with micronutrients, contributes to the normalization of the intestinal microbiota, reduces morbidity and improves the cognitive functions of children.

About the Autors


Corresponding author: Vera M. Kodentsova, Dr. Sci. (Biol.), Professor, Chief Researcher, Laboratory of Vitamins and Minerals, Federal Research Center of Nutrition, Biotechnology and Food Safety, Moscow, Russia; kodentsova@ion.ru


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