Study of the feasibility of using an enriched product based on goat’s milk in the nutrition of vulnerable groups of the population

Abstract

The diet of the majority of the adult population does not meet the principles of a healthy diet. Modifiable factors are associated with lifestyle and diet, which play an important role in the development of diseases. Sufficient intake of energy, protein and micronutrients from food serves as a prophylactic factor for a number of chronic non-communicable NCDs. Among all groups of the adult population, the most sensitive to unbalanced, deficient nutrition of women during pregnancy and breastfeeding, as well as the elderly. As a result, the prevalence of protein-energy malnutrition among the elderly and senile is from 15 to 90 %. The physiological course of pregnancy and the adequate formation of the fetus are impossible in conditions of a lack of nutrients. Protein-energy insufficiency and a lack of microelements in the body of a pregnant woman leads to complications of the gestational process, deterioration of the fetus, and can cause the development of a significant spectrum of chronic NCDs in a child. The choice of a product for optimizing the nutrition of vulnerable groups of the population, taking into account their physiological characteristics, seems to be an urgent task. The purpose of this study was to study the feasibility and relevance of using in the diet of vulnerable groups of the population (the elderly, pregnant and lactating women) an fortified product based on goat’s milk. Compared to cow’s milk, goat’s milk has a greater nutritional and biological value, is easier to digest, its fatty acid composition has an anti-inflammatory effect, helps reduce the risk of atherosclerosis and prevent cardiovascular diseases, and also helps strengthen the immune system, improves calcium absorption, and does not violate absorption of iron. Additional enrichment of goat milk products with vitamins and microelements increases their nutritional value. An actual way to correct the nutrition of vulnerable groups of the population is the introduction of fortified products made on the basis of goat’s milk into the diet.