Scientific justification of nutritional development as an element of the protection system in emergency situations
DOI:
https://doi.org/10.33408/2519-237X.2026.10-2.237Keywords:
occupational risks, fire and rescue teams, emergency protection, nutritional development, preventive nutrition, safety and quality, antioxidant activity, biotestingAbstract
Purpose. To develop a scientifically based, specialized food product with a nutritional focus and experimentally confirm its effectiveness as an element of a protection system in emergency situations.
Methods. Analytical – comparative analysis of diets approved by regulatory legal acts in several regions of the Russian Federation, the CIS member states, and the Baltic states. Technological – development of a nutritional support composition with increased nutritional value, adhering to ingredient functionality criteria, including sorption capacity, antioxidant activity, and essential mineral content. Experimental – product safety assessment using biotesting and determination of antioxidant activity using the ferricyanide method, with data processing using statistical analysis methods and the Statistica 10.0 software package.
Findings. The article presents the results of a comparative analysis of 35 approved diets, which revealed a deficiency of essential nutrients critical for protection in emergency situations: dietary fiber (53.0 % deficiency), dried fruits (69.2–78 %), vitamin C (57 %), vitamin E (67 %), omega-3 polyunsaturated fatty acids (72 %), potassium and magnesium (33 % each). A nutritional support product has been developed that compensates for the identified deficiency of dietary fiber (8.5 g/100 g, 34 % of the daily value), magnesium (131 mg/100 g, 33%), vitamin A (279.8 μg/100 g, 31 %), and potassium (346 mg/100 g, 14 %). Biotesting confirmed the product's safety (Paramecium caudatum survival rate was 97.2±1.3 % versus 98.5±1.1 % in the control, p > 0.05). The extract's antioxidant activity was 74.5±0.3 % and was maintained for 60 days of storage (a decrease of no more than 1.5 %, p > 0.05).
Application field of research. The study results can be recommended for inclusion in individual diets for fire and rescue personnel involved in emergency response, as an element of protection against intoxication, oxidative stress, and electrolyte imbalance.
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