ANALYSIS OF INFLUENCE OF CALCIUM, CESIUM, STRONTIUM CONTENT OF FOOD PRODUCTS ON HUMAN BODY

CKZHHP

Abstract

The significance of the research topic is due to the importance of the influence of calcium, cesium and strontium content in food products on the health of the human musculoskeletal system. An imbalance of these elements can lead to the development of various pathologies, such as osteoporosis, osteoarthritis and other diseases of the musculoskeletal system, including bone cancer.

Bone cancer is a tumor of abnormal bone and cartilage cells that can spread to other tissues and organs. It can develop from any bone cell. There are many types of bone cancer, including osteosarcoma, Ewing's sarcoma, chondrosarcoma and chordoma. These malignant primary bone tumors, or bone cancer, are less common than benign (non-cancerous, non-cancerous) bone tumors. They are also less common than cancer that has spread to the bones from other parts of the body. Bone cancer is rare, but is more common in children than in adults. It accounts for about 5 % of all cancers in children. The average content of Cesium-137 in grain crops grown in the region is about 5 Bq/kg, and in dairy products - less than 1 Bq/l. Strontium-90 levels in food products are within 0.1-0.5 Bq/kg or Bq/l. The average specific activity of Calcium-40 in dairy products is about 50 Bq/kg, in meat products - 30 Bq/kg, in bakery products - 20 Bq/kg, which corresponds to the natural radiation background. The practical significance of the study lies in the possibility of using the obtained results to develop measures for the prevention and timely treatment of pathologies of the musculoskeletal system in residents of the Oryol region, as well as to optimize the monitoring of calcium, cesium and strontium in the environment and food products of the region