RATIONALE FOR CHOICE OF RAW MATERIALS FOR DEVELOPMENT AND PRODUCTION OF SPECIALIZED PRODUCTS FOR CONSUMPTION IN METABOLIC SYNDROME

CUEJSM

Abstract

Worldwide, one of the main problems is the increasing number of people with metabolic syndrome. This disease has no age and is increasingly seen in young people. As a result, it is necessary to conclude that an integrated approach is needed to find a solution to such a major medical and social problem. Metabolic syndrome is directly associated with obesity and increased vesceral fat mass. Treatment of excess body weight is achieved using non-medicinal methods and includes a set of measures: selection of rational specialized nutrition and increasing the patient’s physical activity. According to WHO recommendations, a nutritional system with reduced calorie content has become widespread, and animal products are recommended as sources of fat: milk, fermented milk products, cottage cheese, low-fat fish and meat. A low-fat diet is more easily tolerated by patients, does not lead to an increase in appetite and promotes the formation of correct eating habits. Taking into account the above, we can conclude that the creation of specialized dairy products with specified properties for feeding people with metabolic syndrome is becoming more relevant today than ever.

The article presents the results of research on the selection of raw materials as the basis for the production of specialized dairy products for use in metabolic syndrome. An assessment is made of the possibility of using milk from different types of farm animals, liquid and dry secondary milk raw materials in the production of this group of products.