Characteristics of the most common deficiencies in the structure of the Russians’ nutrition and enriching additives for target foods
Among alimentary diseases, those that are caused by a lack of complete protein, calcium, iodine, and iron rank fi rst. In modern medical practice, various preparations based on inorganic and organic compounds of iodine, calcium, and iron are widely used to treat these diseases. Patients have to take large, non-physiological doses. Meanwhile, an uncontrolled amount of inorganic compounds enters the intestinal cells by passive diff usion, destroying the cell walls and leading to numerous side eff ects, which practically negates the positive eff ect of the drug. The article describes the technology for obtaining bioorganic iodine and heme iron. The characteristics of bioavailable additives intended for use in a wide range of food products are provided.