Products with a modified energy value.

Reduced energy foods include those that have a calorie content of less than 40 kcal/100 g of a solid product and 20 kcal/100 g of a liquid product.

Since the energy value of foods is determined by their chemical composition, we have already described many foods with a modified calorie content, according to Pannochka, an online publication for girls and women from 14 to 35 years old.. net Hypocaloric foods (often called “light” by manufacturers) can be used to regulate body weight, as well as be included in the daily diet of healthy individuals.

Hypercaloric foods, like high-protein ones, are more often produced for nutrition of athletes.. In clinical nutrition, they can be used in the treatment of protein-energy malnutrition (PEM).

Foods with altered electrolyte composition.

The main representatives are low-sodium bakery products. Although these foods are often referred to as achloride (hypochloride) foods, they are designed to limit sodium, not chloride, in the diet..

Sodium should be limited in patients with arterial hypertension, heart failure, liver cirrhosis, renal failure, nephropathy of pregnancy. If most everyday dishes are prepared at home and salt is simply excluded from them, then few people can bake bread, which is one of the main ingredients of the diet, on their own..

Eating bread often becomes a "

Wheat and rye hyposodium bread is characterized by low acidity and is indicated for patients with pathology of the digestive system. There are other hyposodium bakery products (crackers, dryers).

Salt substitutes are used in the recipe instead of table salt to give better taste to food.. They usually contain mainly potassium salts, as well as magnesium, ammonium, calcium, sometimes the amino acids lysine and glutamic acid..

In salt substitutes, the amount of sodium can be reduced (depending on its content, they are divided into “treatment-prophylactic” and “prophylactic salt”), or it is absent. Salt substitutes are not used in salt-free diets of patients with renal insufficiency due to the high content of potassium..

Foods enriched with vitamins and/or trace elements.

Countless foods fortified with vitamins. In recent years, manufacturers more often, for advertising reasons, tend to supplement almost every product with vitamins.. The most commonly used vitamins are C, B1, B6, A, D. Such products are more likely not dietary, but functional nutrition..

An example of micronutrient-fortified foods is iodine-enriched foods. They are used to prevent iodine deficiency conditions.. Potassium iodide or seaweed is added to products (table salt, bakery and confectionery products).

Another example is bread, confectionery (marmalade) and other products containing ferrous sulfate.. The scope of their application is clinical nutrition of patients with anemia..

Dry composite mixes.

In recent years, many dry composite mixtures have appeared that contain protein (usually soy), dietary fiber, vitamins and minerals.. They have many applications.

Reformulated Products.

The use of products with a modified formulation is associated with intolerance by patients of the components characteristic of the traditional formulation.. More often these are products with a modified protein composition..

The most obvious example: gluten-free products.

To improve the quality of life of patients with celiac disease, who are deprived of the opportunity to consume a number of cereals for life, dietary products are being produced: cornmeal bread, similar cookies, and even barley-free gluten-free beer..

Many gluten-free products are suitable for patients with food allergies (grain intolerance).

For them, products with no eggs in the recipe or replacing chicken eggs with eggs of other birds are intended.. The most interesting example is green ketchup, intended for people allergic to red vegetables and fruits..

Baranovsky medbe. en.