Abstract
The purpose of the work was to study some safety indicators of the fat component of instant noodles, the most popular brands in the Russian Federation, and to predict their potential effects on the human body. The subject of the study was the physicochemical changes of the extracted fat component from fast food products. The most popular instant products - instant noodles of 3 popular brands were selected as the objects of research. According to the results of studies, it was noted that the mass fraction of compounds insoluble in petroleum ether is more than 1% - 1.2 and 1.1, respectively, and exceeds the recommended norms for deep fat. The content of epoxides exceeds the recommended allowable level of 17-24 mmol/kg by almost 2-2.2 times. The increased content of fat oxidation products is a potential risk factor that provokes diseases of the gastrointestinal tract, cardiovascular and immune systems, as well as changes in the blood formula. The data obtained indicate the need for a critical assessment of production technology, as well as the advisability of introducing regulatory standards regarding the safety control of the fat component of fast food products in order to reduce the effects of toxic products of fat oxidation on the human body and, as a consequence, reduce the prevalence of civilization diseases.
Highlights
IntroductionThe diets of modern human nutrition are an integral risk factor for human health, as they are characterized by nutritional imbalances: high calorie content, excess fats with a deficiency of polyunsaturated fatty acids, lack of complete proteins; pronounced superiority in the consumption of quickly digestible sugars; low content of fiber, vitamins, and macro- and micronutrients [1,2,3].The main causes of food imbalances are industrialization, urbanization and globalization of the food and services market, which have changed food production, and the stereotype of food choices in favour of industrially produced foods and fast food [4].Industrial production and consumption of fast food products is growing steadily in all countries of the world, as evidenced by statistics from household food expenditure surveys in different countries
A comparative assessment of the mass fraction of fat extracted from the product and labeled on the package was carried out (Figure 1)
The subject of the study was the physicochemical changes in the fat component of fast food products
Summary
The diets of modern human nutrition are an integral risk factor for human health, as they are characterized by nutritional imbalances: high calorie content, excess fats with a deficiency of polyunsaturated fatty acids, lack of complete proteins; pronounced superiority in the consumption of quickly digestible sugars; low content of fiber, vitamins, and macro- and micronutrients [1,2,3].The main causes of food imbalances are industrialization, urbanization and globalization of the food and services market, which have changed food production, and the stereotype of food choices in favour of industrially produced foods and fast food [4].Industrial production and consumption of fast food products is growing steadily in all countries of the world, as evidenced by statistics from household food expenditure surveys in different countries. The main causes of food imbalances are industrialization, urbanization and globalization of the food and services market, which have changed food production, and the stereotype of food choices in favour of industrially produced foods and fast food [4]. Experts note a steady trend towards the spread of chronic noncommunicable diseases in developed countries, and among the population of developing ones when their diet changes. In this regard, according to existing forecasts, by 2025, the number of people with diabetes in developing countries will grow by more than 2.5 times, reaching 228 million people worldwide. At the beginning of the XXI century, the number of patients with cardiovascular pathologies in India and China was more than in all developed countries
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