CC BY
9Available online at https://www.meatjournal.ru/jour
Review article Open Access
Received 25.08.2022 Accepted in revised 20.09.2022
IN THE DEVELOPMENT OF NUTRITION THEORIES Accepted or publication 26.09.2022
DOI: https://doi.org/10.21323/2414-438X-2022-7-3-185-192
TROPHOLOGICAL APPROACH
Andrei S. Dydykin, Valentina S. Zamula, Yulya A. Kuzlyakina*, Elizaveta V. Kryuchenko
V. M. Gorbatov Federal Research Center for Food Systems, Moscow, Russia
Keywords: trophology, nutrition theories, perfect nutrition, nutrition culture, allergens Abstract
This article presents a trophological approach to the development of nutrition. The evolution of human views on nutrition from antiquity to the present time, including issues of perfect nutrition, is considered. The main concepts of nutrition theories are formulated. The systematized reasoning is useful for new rationale for solutions of challenges related to optimization of nutrition. Within the scope of the development of nutrition theories, the problem of perfect food plays a special role. The article presents a modern vision of perfect nutrition. The designing of trophological nutrition algorithm is based on scientific approaches that both to justify the correct consumption of food products, and also define the most reasonable way of their production, storage, distribution and disposal of food waste. The implementation of the trophological approach in theories of nutrition is also reflected in the concept of the state policy of the Russian Federation in the field of healthy nutrition among the population. This topic is also relevant in light of the sharp increase of food allergies among the various groups of population, because people who suffer from food allergies must follow a special diet to prevent the risk of allergic reactions, which can be managed using a nutritional approach.
For citation: Dydykin, A.S., Zamula, V.S., Kuzlyakina, Yu.A., Kryuchenko, E.V. (2022). Trophological approach in the development of nutrition theories. Theory and Practice of Meat Processing, 7(3), 185-192. https://doi.org/10.21323/2414-438X-2022-7-3-185-192
Funding:
The article was published as part of the research topic No. FNEN-2019-0007 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.
Introduction
Trophology is the science of food that studies the impact of the alimentary factor on the condition of a human body, studies the development and creation of methods for improving health through the alimentary factor. For example, the health can be improved through rational human nutrition, as well as through the improvement and management of food quality. The trophological approach has two bases: biological and evolutionary [1,2].
The founder of the concept of trophological food chains is the Russian scientist Ugolev A. M. Whole range of his works are devoted to fundamental and applied aspects of the problems of nutrition and food digestion, the theory of adequate nutrition and trophology [2-5].
The scientist Lipatov N. N. also contributed to the development of the trophological approach. Lipatov N. N. was the creator of a scientific school that considers the problems of improving the quality of food products as objects of a single exotrophic chain of their production, consumption and digestion of the food nutrients by the human body [6-9].
In scientific works [10-12], a systematic analysis was run. It resulted to defining the main links (operations) of the trophological chain of meat products from the field to the consumer. Through the ongoing collection and analysis
of data on the state of raw materials and ready-to-consume food products, their traceability shall be ensured. The traceability is possible via the introduction of a unified information and applying the analytical computer system to identify potentially dangerous or harmful conditions during production and circulation of raw materials and food products; via monitoring the composition and quality of raw materials in their resource zones, as well as monitoring of food products at all stages of its production till their sale to the consumer. The monitoring is especially important when creating functional and specialized food products, since it is necessary to trace the accumulation and preservation of both nutritional elements and xenobiotics.
For formation of this science it is necessary to develop the issue of nutrition. With the help of trophology, it's possible to overcome many difficulties that arise due to different approaches, non-congruence of estimates and experimental methods used in different sciences which study the trophological processes [4,5].
Trophology covers a range of areas: cell trophism and tissue trophism, gastroenterology, nutritional science, dietetics, food production and food turnover. Immunology, microbiology, ecology, assimilatory aspects of almost all biological and medical sciences, as well as many chemical and technological sciences, and certain scientific issues of
Copyright © 2022, Dydykin et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons. org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
agriculture are also closely related to trophology. Tropho-logy combines many links of a single assimilatory chain, artificially broken and divided between different fields of knowledge [4,5,13-17].
Trophology, to a certain extent, is already able to answer the question of what human food should be, taking into account the features of trophic processes in a body that were formed by evolution. Trophological analysis creates more reliable criteria for the formation of optimal agricultural and industrial food technologies. It should be noted that any theory of nutrition is necessarily an important part of trophology [5]. The purpose of the article is to systematize the main concepts of nutrition theories using a trophologi-cal approach to substantiate new solutions to issues and challenges related to improvement of nutrition.
In general the evolution of views on the principles of nutrition is presented below in the form of a diagram (Figure 1) [5,18,19].
Basic concepts of nutrition theories
The very first theory of nutrition arose far back in antiquity and was associated with the names of Aristotle and Galen. According to the antique theory, the body is nourished by blood, which is continuously formed from the consumed food substances as a result of some kind of fermentation-type process. In the liver, the blood is purified and then used to nourish organs and tissues. Thus, using our modern terminology, digestion was originally viewed as the process of transforming nutrients into other substances that serve as a source of energy for body and components for tissue building. On this basis, numerous therapeutic diets were created, thus providing an easier conversion of nutrients into the blood [4,5].
The concept of rational nutrition was formulated in 1930 by Professor M. N. Shaternikov in the following form: "In the dynamics of life processes the dominant role belongs to the exchange of substances and forces between the human organism and the external environment. That is the nutrition processes in the broad sense of the word. Growth, development, working capacity and even the very existence of a human being and animals is dramatically dependent on the sufficiency and rationality of nutrition. In other words, the theoretical basis for the development of nutritional standards should be the study of the state of metabolism in the body, depending on the quantity and quality of nutrients consumed by a person [4, 5].
The concept of a balanced diet was set forth in 1964 by academician A. A. Pokrovsky. It is based on six basic postulates as follows (Figure 2) [5,20].
The theory of balanced nutrition enabled to scientifically substantiate the norms of nutrient intake, as well as to overcome many nutritional defects and diseases associated with a lack of vitamins, lack or shortage of essential amino acids, fatty acids, and trace elements. On its basis, various food rations have been created for all groups of the population, taking into consideration the level of their physical activity, environmental climate and other living conditions. All industrial, agro technical and medical measures are based on this theory, which come down to the fact that the improvement of the properties of food products can be achieved by extracting nutrients against the background of a decrease in ballast substances [4,5,20].
However, the balanced approach and the resulting idea of refined, artificially enhanced, ballast-free food also brought significant harm to health. Researchers began to record a surge of diseases — atherosclerosis, diabetes,
Figure 1. The evolution of views on human nutrition
1) nutrition maintains the molecular composition of abody and compensates for its energy consuption and plastic needs;
2) nutrition is considered to be perfect when the intake of food substances is maximally adequate (in terms of time of consumption and composition of food) to their consumption;
]
3) the intake of nutrients into the blood is ensured as a result of the destruction of food structures, digestion and absorption of nutrients necessary for metabolism, energy and plastic needs of the body;
4) food consists of several components, different in physiological significance — nutrients, ballast substances and hannful (toxic substances);
h
5 ) the -value of a food product is determined b y the content and ratio of amino acid s , monosaccharides, fatty acMa, vttamieo aoe aome sutts io it;
6) feoc isd^estedbyabody
id
Figure 2. The main postulates of a balanced died concept
osteochondrosis, oeeeoarbhritis, etc. The production of refined, highly-purified fond products turned into emerging of gastrointestinal tract diseaecs.The dieCary rr(ime happened to be no less important. One or two meals a day entailed not only a partial loss of food due to the difficulty of digesting a large amount: of fo od per ones intake , but also contributed to emerging of dramatically profound metabolic disorders [4,5,20].
Thus, the main drawback of thia thnory of cectrilion is ignoring the role of dietaey fiber end otfsac factors that ace not related to nutrients. The theory of balanced nutrition has been re-evaluated. The crisis of this theory stimulated
a new srientific research in she field ot physiology of digestion, biochemistry of food and microbiology [4,5,20]. All thisled to the cmtrgenceofanewtheory of adequate nutrition. It included every valuable element from the theory of balanced nutrition, but new provisions also appeared [4,5].
sn ths ;0s nf the c0ih century the Ruasian physiologist academician A. M. Ugolev formulated the theory of adequate nutrition, which is actually a development of the theory of batanced nyirition, taking into account the latest Cat a on the role of biaiarn fibcs an d intesttn al microflora in physiology of nutrition [4,5]. The concept of adequate nutrition is based on six basic postulates as follows (Figure 3):
1. Ncirisiun mainiains tie mulecclar cumpusiiiun ant cumpensaies fur tie energp ant plastic casts uf tie butp fur basic meiabulism, external wurk ant growth (this pustulate is the only one common to the theories of balanced and adequate nutrition).
2. Nurmal nctritiun is nut tce tu a single Sluw uf nutrients frum tie gastrointestinal tract intu tie internal environment uf tie butp, bct tu several flaws uf nctritiunal ant
regulatory substances that are of vital importance.
]
3. Tdu cueuaaoay eomoocecfs of food oau cef ecly cdfaiucfa, buf flee bolloaf sdbsfocees.
3
4. Ic mefobolie ocf uaoueiolly faoodie teams, fdu assimilating oagocism is o sdoaooidfcismfl ayafum.
5. Tduau is oc ecfoeeology of fdu doaf oagocism, foamed by fdu icfusficol mieaofloaf, wind wdied fdu dosf oagocism moicfoics o eomolux symbiofie aulofiocsdio, os wull os fdu icfusficol, oa ucfuaol, ucdiaocmucf.
6. Tdu boloceu of cdfaiucfs ic fdu body is oediusuf os o ausdlf of fdu auluosu of cdfaiucfs faom food sfadefdaus furicg fdu uczymofie bauoafowc of ifs moeaomoluedlus fuu fo eosifoay ocf mumbaocu figusfioc, ocf ic somu eosus icfaoeulluloa (oaimoay cufaiucfs), os wull os fuu fo fdu sycfdusis of cuw subsfoceus, iceluficg ussucfiol ocus, by boefuaiol floao icfusficus (sueocfoay cufaiucfs). Tdu aulofisu aolu of oaimoay ocf sueocfoay cufaiucfs soaius wifuly.
Figure 3. The main postulates of the theory of adequate nutrition
The concept of perfect nutrition is theoretically based on the apparent observance of the laws of nutrition, and in a generalized form it was proposed in 1991 by academician A. M. Ugolev [4]. The main postulate of this concept is as follows: nutrition is primarily a process of maintaining and balancing the molecular composition of a body, i. e. the process of compensating of losses that occur in the body. This concept served as the basis for development of the so-called elemental nutrition, which expediency was not confirmed during the tests [5].
The concept of optimal nutrition is a derivative of the concept of balanced nutrition. This concept converts the recommended norms for energy consumption and nutrient requirements from group values to individual values [5].
Thus, according to the provisions of previous concepts, food was considered mainly as a source of energy and nutrients. Using the deep study of the chemical composition of food raw materials and ready food products and the identification of correlations between the content of individual micronutrients and biologically active substances, as well as the state of public health, a new view of food was formulated as a means of preventing and curing certain diseases.
The concept of functional (healthy, positive) nutrition was first formulated in the early 1980s in Japan [21]. The term "functional nutrition" implies the foods which in case of systematical consuming, benefit human health, increase its resistance to diseases, and can improve many physiological processes in the body, thus allowing a person to maintain an active lifestyle for a long time. Positive nutrition food contains ingredients that provide them with functional properties: dietary fiber, oligosaccharides, amino acids, pep-tides, polyunsaturated fatty acids, vitamins, antioxidants, minerals, bifid bacteria, and others elements [22,23].
Healthy food products are not medicines and cannot cure; but they help prevent diseases and aging of the body in the current environmental situation. The place of functional nutrition is defined by researchers as an average between the usual way of nutrition, when a person eats what he wants in order to satiate, and the therapeutic nutrition assigned for sick people [22, 24-27].
The basic idea behind perfect food and perfect nutrition is to achieve the best possible manifestation of all the capabilities of the body and its optimal functioning. However, this goal appears to be unrealistic. In fact, some types of food are favorable for high physical exertion, in the same cases where there are significant psychological stresses, a different diet is needed. Moreover, emotional background changes also require corresponding changes in the diet. The types of nutrition in hot and cold climates also differ significantly, and the differences in the nutrition of North and South peoples cannot be reduced down to economic factors only [28]. Finally, to increase life expectancy, low-calorie diets are recommended. At the same time, intensive work requires a sufficiently high level of nutrition. Thus, there are a number of patterns of adequate food and nutrition for different conditions. But none of them are completely perfect [5, 29-33].
First of all modern perfect nutrition is the nutrition of an individual that takes into consideration his/her age, type of build, major and side diseases. That is the personalized nutrition [5, 29, 30, 34-36].
Personalized nutrition is a scientific approach to the individual health of each person. In order to make a person's nutrition really correspond to his personal characteristics, it is necessary to constantly collect and process a large amount of information about his/her body, condition and habits. The study of personalized nutrition is engaged in the science of nutrition [34-37].
Nutrition in its most generalized form can be defined as a part of biology that studies human nutrition and human development, taking into account the conditions and the environment [37]. Nutrition is one of the intensively developing sciences of an integrative nature.
The integration of nutrition with engineering sciences, in particular with food technology, opens up the development of new modern digital methods and techniques for developing products with a specified chemical composition, specialized products, as well as the food for personalizing of diets [18,19].
Today the phenomenon of the emergence of a new scientific direction of "digital nutrition" is being considered, which direction provides for the digital transformation of data on the physiological needs of a person for food, biological substances and energy, as well as the chemical composition of basic foods. It became possible to create software for the development of personalized diets both for a healthy diet and for the prevention and treatment of alimentary-dependent diseases [18,19,38].
It should be noted that merely sufficient food production does not ensure the optimal level of human health. Conscious high culture of food is necessary. Moreover, it is necessary to provide more comprehensive culture, which should be called trophological. In addition to the culture of nutrition the food culture should include the culture of food production (including agriculture, ecology, industrial technology), food distribution and storage. Food culture is a consciously organized, possibly more optimal (adequate) satisfaction of nutritional needs based on achievements of trophology, humanity within the limits of economy and ecology [5,29,30].
The term "trophological culture" means the understanding and using the basic laws of metabolism and nutrition patterns in the daily life of each person and society as a whole. That can ensure the optimal functioning of a body, taking into consideration the actual conditions of life, climate, work, etc. The trophological culture of nutrition includes an understanding not only of the rules of food consumption, but also of all stages of work on food products in agriculture and the food industry (at food industry enterprises) and, of course, in trade. Trophological culture can only be based on the scientific approaches that allow not only justify the correct consumption of food, but also define food production, processing, storage and distribution. Food culture is part of trophology. This is true,
since without a certain level of food culture it is extremely difficult to solve a number of global problems, including the problem of defeating hunger and many diseases (atherosclerosis, cardiovascular diseases, certain malignant neoplasms, diabetes, gastrointestinal tract disorders, food allergies and many others), as well as the problem of struggling against aging of a body [4,5,29-31].
Food allergen management concept
One of the major nutritional problems of the modern world is food allergy, which affects approximately 3 to 10% of adults and 8% of children worldwide [39]. Food allergens affect the health and quality of life of people with hypersensitivity caused by some food components, and such allergens are considered to be serious threat to food safety [40]. To reduce the risk of adverse allergic reactions in food consumers it's necessary to put out certain food allergens from the diet [41,42]. However, the elimination diet like this won't be efficient if food manufacturers fail to inform their consumers reliably on the presence of allergens in food.
The concept of managing food allergens as a food safety threat emerged in the last decade of the 20th century and since then has expanded significantly. Food allergens management has been evolving along with increasing knowledge and understanding of this issue. Initially, little was known about key determinants of risk, such as sensitivity and speed of an allergic reaction in susceptible individuals in response to an allergen. There was virtually no information on the number of affected consumers, even for the most studied allergenic foods such as peanuts [43-47].
As you know, today there is no cure for allergies that guarantees a complete recovery. Until an effective treat-
ment for food allergy becomes available, sensitive consumers should avoid food allergens to prevent an allergic reaction [48]. Successful prevention of consumption of al-lergenic substances by food allergenic people depends on availability of reliable information among the population about the content of allergens in certain food products. In a number of countries, regulations have been adopted that regulate the requirements for labeling food products containing allergens. Since more than 200 products have been shown to cause allergic reactions in sensitive individuals, regulators in many countries have acknowledged the need to develop labeling rules for food products containing priority allergens. The priority allergens are able to cause the most severe allergic reactions that can lead to significant harm to health and even to death (Figure 3).
In the Russian Federation, the requirements for labeling of food products containing allergenic ingredients are set forth in TR TS022/2011 "Food products in part of their labeling"1.
In 2020 TC226 "Meat and meat food products" developed the first edition of the draft national standard "Meat industry: procedure for developing an allergen management program", which establishes the procedure for developing a program of food allergen management, provides the general requirements for arrangement and running the allergen management process, describes the method of recording the results of this activity, and method of their analysis at the enterprises of the meat processing industry (Figure 4).
1 Technical regulations of the Customs Union TR CU022/2011 "Food products in terms of its labeling" (Adopted by The decision of the Council of the Eurasian economic Commission of December 9, 2011 № 881). Moscow, 2011. Retrieved from https://docs.cntd.ru/document/902320347. Accessed May 24, 2021 (In Russian)
Technical regulation of the Customs Union 022/2011 "Food products in part of their labeling"
Regulation No 1169/2011 of the European Parliament and of the Council of the European Union on providing the food information to consumers, amending Regulations (EC) 1924/2006 and (EC) 1925/2006 of the European
Parliament and of the Council and repealing Directive 87/250 /EEC of the European Council. European Council Directive 90/496/EEC, European Council Directive 1999/10/EC. Directive 2000/13/EC of the European Parliament and of the Council, Directives 2002/67/
EC and 2008/5/EC of the European Council and Regulation (EC) 608/2004 of the European Council"
GOST R54762-2011 "Programs of preliminary requirements for food safety. Part 1. Food production"
General standard for labeling of prepackaged food products (CODEX STAN1-1985)
The first version of the draft GOST R "Meat industry: procedure for developing an allergen management program"
Code of Practice 1 on food allergen management for food business operators (CXC 80-2020)
International standards for food safety management systems (BRC, IFS, FSSC 22000, ISO 22000)
Figure 4. Documents defining the requirements for allergens management, applicable in the Russian Federation and the EU
Nutrition Development Legislation
Today, the practical implementation of the tropholog-ical approach in the concepts and theories of nutrition is recorded in legislative documents. The strategy for the formation of a healthy lifestyle of the population, the prevention and control of non-communicable diseases for the period up to 20 252, sets out the goals, objectives and principles of the state policy of the Russian Federation in the sphere of public health. This state policy is aimed at ensuring the national interests and implementing national long term strategic priorities in the sphere of promoting a healthy lifestyle and prevention of spread of non-communicable diseases among the population of the Russian Federation. The legal basis of the strategy is set forth in a range of documents, one of which is the Decree of the Government of the Russian Federation dated from October 25, 2010 No. 1873-r, which defines the foundations of the state policy of the Russian Federation in the sphere of healthy nutrition for the population (Figure 5).
2 Strategy for the formation of a healthy lifestyle of the population, prevention and control of non-communicable diseases for the period up to 2025. (Order of the Ministry of Health of Russia No. 8 dated February 15, 2020). Retrieved from https://docs.cntd.ru/document/fj64215449 Accessed September 19, 2022. (In Russian).
Conclusion
According to the requirements of the state policy of the Russian Federation in the sphere of healthy nutrition for the population, the modern scientific approaches to the development of nutrition and food products designing are based on the fundamental principles of rational nutrition, reflected in the basic concepts of nutrition theories.
Taking into consideration all of the above specified, it should be noted that each theory of nutrition makes an important part of trophology and significantly affects a number of criteria for this science.
Trophology provides an opportunity to solve applied problems, which include the issues of perfect food and optimal nutrition in real terms; include development of new criteria for technologies of food production and storage; deal with protection and conservation of natural trophic ecosystems based on trophological analysis; ensure harmonization of natural and industrial food technologies.
The trophological approach in personalized nutrition is a new scientific direction to ensure the normal development of a human body and its vital activity. Individual nutrition is a necessity of today, which sets the task for food industry enterprises to create the food products, food complexes and components that will satisgy not only the basic nteds of tn individual organism, but will also con-tribude to the regulation of metabolism in order do preserve and develop the potential of a human body.
Figure 5. The main objectives of the state tolicy in the sphese ofhealthy nutrition
REFERENCES
1. Tkachenko, E.I., Sitkin, S.I., Oreshko, L.S., Medvedeva O. I. (2016). Trophology aspects of noocpherogenesis. On the 90th anniversary of A. M. Ugolev. Experimental and Clinical Gastroenterology Journal, 2(126), 4-13. (In Russian)
2. Ugolev, A.M., De Laey, P., Iezuitova, N.N., Rakhimov, K.P., Timofeeva, N.M., Stepanova, A.T. (1979). Membrane digestion and nutrient assimilation in early development. Chapter in a book: Development of Mammalian absorptive processes. Ciba Foundation Symposium 70. Amsterdam, Oxford, New York: Ex-cerpta Medica, 1979.
3. Ugolev, A.M., Iezuitova, N.N. (1989). Perfect food and perfect nutrition in the light of the new science — trophology. Chapter in a book: Science and humanity. Moscow: Science, 1989. (In Russian)
4. Ugolev, A.M. (1991). Theory of adequate nutrition and tro-phology. Saint-Petersburg: Science, 1991.
5. Tutelyan, V.A. (2010). Scientific foundations of a healthy diet. Moscow: Panorama, 2010. (In Russian)
6. Lipatov, N.N. (1986). Some aspects of modeling the amino acid balance of food products. Food and Processing Industry, 4, 48-52. (In Russian)
7. Lipatov, N.N., Rogov, I. A. (1987). Methodology of designing food products with the required set of indicators of nutritional value. Izvestiya Vuzov. Food Technology, 2, 9-15. (In Russian)
8. Lipatov, N.N. (1985). Methods of quantitative assessment and modeling of amino acid balance of meat products. Proceedings of the 31th International Congress of Meat Science and Technology. Sofia, Bulgaria, 1984. (In Russian)
9. Lipatov, N.N., Sazhinov, G. Yu., Bashkirov, O.N. (2001). Formalized analysis of amino and fatty acid balance of raw materials promising for the design of baby food products with specified nutritional adequacy. Storage and Processing of Farm Products, 8, 11-14. (In Russian)
10. Borodin, A.V., Chernukha, I.M., Nikitina, M.A. (2017). Critical control point identification through trophological meat production chainfrom field to fork. Theory and Practice of Meat Processing, 2(1), 69-83. https://doi.org/10.21323/2414-438X-2017-2-1-69-83 (In Russian)
11. Chernukha, I.M., Khvorova, Yu.A. (2012). Methodology for managing nonconformities along the chain from the field to the consumer. Vsyo o Myase, 3, 32-35. (In Russian)
12. Lisitsyn, A.B., Chernukha, I.M., Makarenkova, G. Yu., Berlo-va, G.A., Kuznetsova, O.A. (2010). Product quality and safety: creation and development of management systems. Moscow: Editorial service, 2010. (In Russian)
13. Saint-Beat, B., Baird, D., Asmus, H., Asmus, R., Bacher, C., Pacella, S.R. et al. (2015). Trophic networks: How do theories link ecosystem structure and functioning to stability properties? A review. Ecological Indicators, 52, 458-471. https://doi. org/10.1016/j.ecolind.2014.12.017
14. Lane, P.A. (2017). A review of the trophic cascade concept using the lens of loop analysis: «The truth is the whole». Food Webs, 13, 1-11. https://doi.org/10.1016/j.fooweb.2017.10.002
15. Cirtwilla, A.R., Dalla Rivab, G.V., Gaiarsad, M.P., Bimlerf, M.D., Cagua, E.F., Coux, C. D. et al. (2018). A review of species role concepts in food webs. Food Webs, 16, Article e00093 https://doi. org/10.1016/j.fooweb.2018.e00093
16. Majdi, N., Hette-Tronquart, N., Auclair, E., Bec, A., Chouve-lon, T., Cognie, B. et al. (2018). There's no harm in having too much: A comprehensive toolbox of methods in trophic ecology. Food Webs, 17, Article e00100. https://doi.org/10.1016/j. fooweb.2018.e00100
17. Loch, J.M.H., Walters, L.J., Cook, G.S. (2020). Recovering trophic structure through habitat restoration: A review. Food Webs, 25, Article e00162. https://doi.org/10.1016/j.fooweb.2020.e00162
18. Orlov, N.A., Kislitsyn, A.A., Kambarov, A.O., Baturin, A.K., D. B. Nikituk, D.B., Tutelian, V.A. (2020). Digital nutrition: Spectral portraits of optimal diet. Scientific Visualization, 12(2), 139-150. https://doi.org/10.26583/sv.12.2.11 (In Russian)
19. Tutelyan, V.A. (2018). Evolution and revolution on the way to the formation of modern nutritionology. Integration and digital nutrition as the near future. Voprosy Pitaniia, 87(5S), 21-22. https://doi. org/10.24411/0042-8833-2018-10101 (In Russian)
20. Abasova, Z. U. (2021). On the issue of rational nutrition. Young Scientist, 12(354), 40-42. (In Russian)
21. Iwatani, S., Yamamoto, N. (2019). Functional food products in Japan: A review. Food Science and Human Wellness, 8(2), 96101. https://doi.org/10.1016/j.fshw.2019.03.011
22. Kodentsova, V.M., Vrzhesinskaya, O.A. (2016). The analysis of domestic and interstate policy of food fortification with vitamins.
Voprosy Pitaniia, 85(2), 31-50. https://doi.org/10.24411/0042-8833-2016-00021(In Russian)
23. Chizhikova, O., Vozgorkova E. (2021). Proper nutrition is the basis of a healthy lifestyle. International Student Scientific Bulletin, 2, Article 53. (In Russian)
24. Kodentsova, V.M., Vrzhesinskaya, O.A., Risnik, D.V., Nikityuk, D.B., Tutelyan, V.A. (2017). Micronutrient status of population of the russian federation and possibility of its correction. State of the problem. Voprosy Pitaniia, 86(4), 113-124. https://doi. org/10.24411/0042-8833-2017-00067 (In Russian)
25. Nath, H., Samtiya, M., Dhewa, T. (2022). Beneficial attributes and adverse effects of major plant-based foods anti-nutrients on health: A review. Human Nutrition and Metabolism, 28, Article 200147. https://doi.org/10.1016/j.hnm.2022.200147
26. Gadowski, A.M., Curtis, A.J., Heritier, S., Zoungas, S., Owen, A.J. (2021). Barriers to healthy lifestyle behaviours and adherence to physical activity and dietary guidelines by older Australians: A descriptive analysis. Human Nutrition and Metabolism, 25, Article 200127. https://doi.org/10.1016/j.hnm.2021.200127
27. Okpara, N., Chauvenet, C., Grich, K., Turner-McGrievy, G. (2022). «Food doesn't have power over me anymore!» Self-efficacy as a driver for dietary adherence among African American adults participating in plant-based and meat-reduced dietary interventions: A qualitative study. Journal of the Academy of Nutrition and Dietetics, Volume 122(4), 811-824. https://doi.org/10.1016/j. jand.2021.10.023
28. Anderson, K. (2022). Trade-related food policies in a more volatile climate and trade environment. Food Policy, 109, Article 102253. https://doi.org/10.1016/j.foodpol.2022.102253
29. Minina, V.N., Ivanova, M.S., Ganskau, E. Yu. (2018). Healthy eating in the context of Russians' everyday life. The Journal of Sociology and Social Anthropology, 21(4), 182-202. https://doi. org/10.31119/jssa.2018.21.4.8 (In Russian)
30. Esaulenko, E.E., Eremina, T.V., Basov, A.A., Popov, K.A., Sh-vets, O.V., Vilkova, N.K. (2017). The role of rational nutrition to ensure a healthy lifestyle. International Journal of Applied and Fundamental Research, 4-1, 98-101. (In Russian)
31. Vdovina, L.N. (2016). Healthy food — pledge of quality of life and longevity. Balanced Diet, Nutritional Supplements and Biostimulants, 1, 40-42 (In Russian)
32. Divakov, D.S., Lukoshkova, A.S., Tsybulskiy, K.K. (2020). Rational nutrition in the life of a modern person. Trends and ways of development. Modern Scientific Researches and Innovations, 1, Article 44. (In Russian)
33. Ming Ng, C., Kaur, S., Koo, H.C., Mukhtar, E., Yim, H.S. (2022). Experiential healthy meal preparation: A randomized-controlled trial to improve food group consumption and weight status among children. Human Nutrition and Metabolism, 28, Article 200151. https://doi.org/10.1016/j.hnm.2022.200151
34. Sycheva, O.V., Shlykov, S.N., Omarov, R.S. (2019). Scientific principles of creating food products for personalized nutrition in accordance with the concept of the development of a promising market «Foodnet». Food Industry, 1(39), 36-37. (In Russian)
35. Sycheva, O.V., Sychev, O.V. (2020). Conditions for transition to personalized nutrition. Technologies of the Food and Processing Industry of the Agro-Industrial Complex-Healthy Food Products, 1, 8-14 (In Russian)
36. Baturin, A.K., Sorokina, E. Yu., Pogozheva, A.V., Tutelyan, V.A (2012). Genetic approaches to nutrition personalization. Voprosy Pitaniia, 81(6), 4-11. (In Russian)
37. Zhminchenko, V.M., Gapparov, M.M.G. (2015). Modern trends of research in nutritiology and nutrition hygiene. Voprosy Pitaniia, 86(1), 4-14. (In Russian)
38. Lamers-Johnson, E., Kelley, K., Sánchez, D.M., Knippen, K. L., Nadelson, M., Constantina Papoutsakis, C. et al. (2022). Academy of Nutrition and Dietetics Nutrition Research Network: Validation of a Novel Nutrition Informatics Tool to Assess Agreement Between Documented Nutrition Care and Evidence-Based Recommendations. Journal of the Academy of Nutrition and Dietetics, 122(4), 862-872. https://doi.org/10.1016/j.jand.2021.03.013
39. Messina, M., Venter, C. (2020). Recent Surveys on Food Allergy Prevalence. Nutrition Today, 55(1), 22-29. https://doi. org/10.1097/nt.0000000000000389
40. Dzwolak, W. (2022). Allergen cross-contact control plan supporting the implementation of food allergen management (FAM) in small food businesses. Food Control, 135, Article 108777. https://doi.org/10.1016/j.foodcont.2021.108777
41. Allen, K. J., Taylor, S. L. (2018). The Consequences of precautionary allergen labeling: Safe haven or unjustifiable burden?
The Journal of Allergy and Clinical Immunology: In Practice, 6(2), 400-407. https://doi.Org/10.1016/j.jaip.2017.12.025
42. Dupuis, R., Meisel, Z., Grande, D., Strupp, E., Kounaves, S., Graves, A. et al. (2016). Food allergy management among restaurant workers in a large U.S. city. Food Control, 63, 147-157. https://doi.org/10.1016/j.foodcont.2015.11.026
43. Kryuchenko, E.V., Kuzlyakina, Yu. A., Chernukha, I.M., Zamu-la, V.S. (2021). Food allergens: threshold levels and methodologies for risk management. Food Systems, 4(4), 246-254. https://doi. org/10.21323/2618-9771-2021-4-4-246-254 (In Russian)
44. Spychaj, A., Pospiech, E., Iwailska, E., Montowska, M. (2018). Detection of allergenic additives in processed meat products. Journal of the Science of Food and Agriculture, 98(13), 48074815. https://doi.org/10.1002/jsfa.9083
45. Walker, M. J., Burns, D. T., Elliott, C. T., Gowland, M. H., Mills, E. N. C. (2016). Is food allergen analysis flawed? Health and supply
chain risks and a proposed framework to address urgent analytical needs. The Analyst, 141(1), 24-35. https://doi.org/10.1039/ c5an01457c
46. Yeung, J., Marie-Claude, R. (2018). Challenges and path forward on mandatory allergen labeling and voluntary precautionary allergen labeling for a Global Company. Journal of AOAC International, 101(1), 70-76. https://doi.org/10.5740/jaoa-cint.17-0391
47. Villa, C., Costa, J., Mafra, I. (2019). Detection and quantification of milk ingredients as hidden allergens in meat products by a novel specific real-time PCR method. Biomolecule, 9(12), Article 804. https://doi.org/10.3390/biom9120804
48. Kryuchenko, E.V., Chernukha, I.M., Yurchak, Z.A., Kuzlyakina, Yu.A. (2019). Control and safety-related use of allergen proteins in the meat industry. Production Quality Control, 11, 14-18. (In Russian)
AUTOOR INFORMATION
Andrei S. Dydykin, Candidat of Technical Sciences, Docent, Head of the Department Functional and Specialized Nutrition, V. M. Gorbatov Federal Research Center for Food Systems. 26, Talalikhina str., 109316, Moscow, Russia. Tel.: +7-916-913-88-70. E-mail: a.didikin@fncps.ru ORCID: https://orcid.org/0000-0002-0208-4792
Yulya A. Kuzlyakina, Candidate of Technical Sciences, Chief Researcher, Department of Technical Regulation and Food Safety Systems, V. M. Gorbatov Federal Research Center for Food Systems. 26, Talalikhina str., 109316, Moscow, Russia. Tel.: +7-495-676-35-29, E-mail: yu.kuzlyakina@ fncps.ru
ORCID: https://orcid.org/0000-0002-2152-620X * corresponding author
Valentina S. Zamula, Candidate of Technical Sciences, Lead Engineer, Department of Technical Regulation and Food Safety Systems, V. M. Gorbatov Federal Research Center for Food Systems. 26, Talalikhina str., 109316, Moscow, Russia. Tel.: +7-495-676-35-29, ORCID: https://orcid.org/0000-0003-1634-1486
Elizaveta V. Kryuchenko, Lead Engineer, Department of Technical Regulation and Food Safety Systems, V. M. Gorbatov Federal Research Center for Food Systems. 26, Talalikhina str., 109316, Moscow, Russia. Tel.: +7-495-676-35-29, E-mail: l.kryuchenko@fncps.ru ORCID: https://orcid.org/0000-0002-5805-3055
All authors bear responsibility for the work and presented data.
All authors made an equal contribution to the work.
The authors were equally involved in writing the manuscript and bear the equal responsibility for plagiarism. The authors declare no conflict of interest.
