Developmental period medicine · 2017
Allergens and food additives, including potentially harmful ones, present in food products that are preferred by children and adolescents.
СтатьяНазвание и аннотация: Перевод в очереди
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Budrewicz Sandra, Banaszczak Marcin, Piotrowski Jakub, Czerwińska Maja, Stachowska Ewa
Аннотация
INTRODUCTION: The proper development of a child is linked with proper nutrition, including nutritional habits which are formed from childhood.
THE AIM OF THE STUDY: The aim of the study was to establish a list of the most popular food products among children and to develop a register of potentially dangerous substances on a Facebook website.
MATERIALS AND METHODS: A website was created on Facebook. The participants provided lists of favorite dishes or products.
RESULTS: The study involved 264 participants. An inverse correlation was observed with reference to the age of the subjects and the occurrence of sugar syrup in their diet (R=-0.20; p<0.001), glucose-fructose (R= -0.18; p< 0.004), and glucose (R=-0.13; p< 0.039) syrups. The most common potential food allergens are: gluten (R=0.28; p<0.001), eggs (R=0.28; p<0.001), and wheat (R=0.25; p<0.001). The main substances added to food that are present in a child's diet that increase proportionally with reference to the child's age are: salicylates (R=0.37; p<0.001), iron and ammonium sulfates (R=0.21; p<0.001).
CONCLUSION: The choices of favorite products are related to age and sex. Products containing gluten, the consumption of which increases with age, carry a risk of undiagnosed celiac disease and non-celiac gluten sensitivity in people with a genetic predisposition. Facebook has fulfilled its role as an effective tool for gathering information about the food preferences of children and adolescents.
THE AIM OF THE STUDY: The aim of the study was to establish a list of the most popular food products among children and to develop a register of potentially dangerous substances on a Facebook website.
MATERIALS AND METHODS: A website was created on Facebook. The participants provided lists of favorite dishes or products.
RESULTS: The study involved 264 participants. An inverse correlation was observed with reference to the age of the subjects and the occurrence of sugar syrup in their diet (R=-0.20; p<0.001), glucose-fructose (R= -0.18; p< 0.004), and glucose (R=-0.13; p< 0.039) syrups. The most common potential food allergens are: gluten (R=0.28; p<0.001), eggs (R=0.28; p<0.001), and wheat (R=0.25; p<0.001). The main substances added to food that are present in a child's diet that increase proportionally with reference to the child's age are: salicylates (R=0.37; p<0.001), iron and ammonium sulfates (R=0.21; p<0.001).
CONCLUSION: The choices of favorite products are related to age and sex. Products containing gluten, the consumption of which increases with age, carry a risk of undiagnosed celiac disease and non-celiac gluten sensitivity in people with a genetic predisposition. Facebook has fulfilled its role as an effective tool for gathering information about the food preferences of children and adolescents.