Foodomics based on synergy principles for children with lactose intolerance

Abstract. Introduction. Food intolerance is a significant modern demographic problem, the main cause of which is a deficiency of digestive enzymes. Hypolactasia, or lactose deficiency, is a condition common to people of all ages and requires dietary adjustments to prevent nutrition-related diseases. To solve this problem, it is proposed to use the synergistic effect (synergism) of nutrients a phenomenon in which the interaction of nutrients leads to an increase in their specific properties, increasing the efficiency of absorption in the human body (bioavailability).

The goal and methods of the research. The goal of the research was to develop a 7-day diet that meets the principles of nutritional synergy for a child at an educational institution; to characterize the provision of the diet with essential nutrients (proteins, fats, carbohydrates, vitamins, minerals). The diet was developed using the appropriate software, according to the requirements of the current sanitary rules in the field of child nutrition. The research materials used were scientific sources of information published in Elibrary.ru, PubMed, Google Patents systems, as well as regulatory documents: SanPiN 2.3 / 2.4.3590-20, collections of recipes. The integral score method was used to quantitatively assess the compliance of the diet with sanitary requirements.

The results and discussion. Existing scientific data on the synergistic effect between nutrients have been analyzed, and principles of nutritional synergy formulated; a list of synergistic combinations provided. A weekly diet has been developed that meets the child's energy and nutrient needs. The influence of the synergistic effect on serum concentrations of carotenoids, iodine, and iron has been quantitatively assessed.

Conclusion. The results of the research indicate that to prevent nutrient deficiencies in the diets of children with hypolactasia, it is recommended to use the principles of nutritional synergy when developing diets. The developed diet can be introduced for use in children's nutrition in general education institutions and health resorts.

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